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Wednesday, February 24, 2016

Slow Cooker Barbacoa Style Venison (or Beef)


    I don't know if you've noticed, but there are a few things we are guaranteed to love.

  1. Anything that is going to be wrapped in a tortilla.
  2. Anything that is easy to eat after a busy work day
  3. Anything that is braised meat
  4. Anything that is full of flavor!
      This meets all of our criteria for a delicious dinner.  We made it with venison roasts, but it would also be delicious with beef.  I have never tried it with chicken, but I can't imagine that wouldn't be wonderful as well.  Heck, if you have a pork roast I can't imagine that wouldn't be amazing.  In fact I think I am going to have to try each of those things, and soon!  


     This would be great just folded up into tacos.  It would be lovely over a salad or on a Mexican pizza. I used it all in some baked chimichangas!  I made the refried beans in the crock pot over night and switched them out with the meat before I went to work. I came home ready to shred, stuff and bake.  Dinner was served in no time!


Slow Cooker Barbacoa Style Venison (or Beef)


Ingredients;

2 pounds venison roast or beef roast
1 4 oz can chiles
1 large onion, chopped
4 cloves garlic, peeled and roughly chopped
1/2 cup chicken or beef stock (or water)
3 T apple cider vinegar
1 T lime juice
2 tsp cumin
2 tsp oregano
Dash of ground cloves
1 tsp kosher salt
1 tsp ground black pepper
1 bay leaf


  1. Spray slow cooker with cooking spray.
  2. Place all ingredients into the slow cooker and cook on low for 8 hours.
  3. Shred meat with two forks to desired texture, being sure to toss all of the meat in the remaining cooking liquids.
  4. Eat in tortillas with onion and cilantro, over rice, in a burrito or on nachos.  The possibilities are endless! 

16 comments:

  1. That looks very tasty and healthy. So thankful for a good supply of venison!

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    1. We do love our venison, that is for sure! It works so well in things like this and the flavor was so good.

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  2. Stuff a tortilla and I'll be ready!! This looks and sounds great and I love that it's healthier!!!

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    1. It really is pretty healthy, especially if you use a leaner cut of meat. And so good, I hope you try it!

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  3. Carlee, this sounds amazing! I love barbacoa beef! I've never tried venison so I would probably use the beef. Yum!

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    1. It was so good and so darn easy! It's a perfect worknight dinner for buy mamas like us!

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  4. I am so excited to have found your recipe! We are always looking for new ways to prepare venison :) Thanks!!

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    1. I always end up saving most of ours for chili and tacos, we LOVE it that way! We do love it this way and in slow cooker backstrap and broccoli. Oooh, and if you haven't seen it yet you should really check out my dad's Bul Kogi Backstrap, that is our favorite way to have it on the grill. It is soooooo good!

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  5. I love barbacoa and have been doing a good bit of slow-cooker cooking lately. Thank you for sharing the recipe.

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  6. This sounds outstanding! And yes... You have to love anything you can wrap in a tortilla!

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    1. Tortillas do make things better! Thanks!

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  7. Now we're talking! We love Mexican food and if I'm going to whip up your refried beans I should plan to plug in 2 crock pots and make this right along with it! I love that we can have it one night in tortillas and another on nachos, or even put the meat in a tortilla soup. Girl you are saving me so much time in the kitchen! Thanks for sharing.

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    1. Exactly! I made the beans overnight and this while I was at work. When I got home I was ready to assemble chimichangas for baking. YUM! Thanks, Nikki!

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  8. Hope I would be successful with this recipe.

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