Crockpot Barbacoa Bowls This is part two of “1 Roast, 2 Meals” 🤎 Serves: 5 Ingredients For the Barbacoa Beef: 2–2½ lb chuck roast 1 tsp garlic powder 1 tsp chili powder 1 tsp dried oregano 1 tsp salt ½ tsp cinnamon ½ tsp cumin ¼ tsp black pepper Oil, for searing For the Barbacoa Sauce: 1–1½ cups chicken broth (more if you prefer extra sauce) 1 (15 oz) jar red sauce, made with apple cider vinegar 1½ tbsp tomato paste 2 tbsp adobo sauce (from canned chipotle peppers, sauce only) 1 onion, sliced 1 bay leaf For the Cilantro Lime Rice: 2 cups long-grain white rice 4 cups water 2 tbsp salted butter Juice of ½ lime and a squeeze of lemon ½ cup fresh cilantro, chopped ½ tsp salt, or to taste Drizzle of olive oil For the Pico de Gallo: 3 Roma tomatoes, diced ½ red onion, finely diced ¼ cup fresh cilantro, chopped Juice of ½ lemon Juice of ½ lime Salt, to taste For the Corn Salsa: 24 oz frozen corn, thawed ½ cup red onion, finely diced 2 jalapeños, seeded and finely diced ¼ cup fresh cilantro, chopped 1 tbsp lemon juice 1 tbsp lime juice Salt, to taste Instructions 1. Add the rice, water, and butter to your rice cooker. Cook according to the rice cooker's instructions. Once finished, fluff with a fork, allow to cool slightly, and refrigerate until ready to serve. 2. In a small bowl, combine the garlic powder, chili powder, oregano, salt, cinnamon, cumin, and black pepper. Pat your chuck roast dry and season evenly on all sides. 3. Heat an oiled skillet over medium-high heat and sear the roast on all sides until browned. Remove from the skillet and set aside. 4. To your slow cooker, add the chicken broth, red sauce, tomato paste, and adobo sauce. Whisk until combined, then add the sliced onion, seared chuck roast, and bay leaf. 5. Cover and cook on LOW for 6–8 hours, or until the beef is fork-tender and easily shreds. 6. Once the roast is done, remove the bay leaf and shred the beef using two forks. Return the shredded beef to the slow cooker and toss in the sauce. 7. In a bowl, combine the diced Roma tomatoes, red onion, and cilantro. Add the lemon and lime juice, season with salt to taste, and mix until combined. 8. In a separate bowl, combine the thawed corn, diced red onion, jalapeños, and cilantro. Add the lemon juice, lime juice, and salt to taste. Stir until evenly combined. 9. Reheat the cooked rice until steaming hot, then fluff with a fork and stir in the fresh lime juice, chopped cilantro, and salt. Mix until combined, adjusting the seasoning to taste. Add olive oil to keep the rice from sticking. 10. Assemble your bowls and serve! #crockpot #slowcooker #EasyRecipe #DinnerIdeas #easydinner - @caitlynskitchen