Crockpot Shredded Barbacoa Beef

Every year in Hunter's family, we do a big Christmas Eve party. It's filled with laughter, cousins running around, a gift exchange, sweets, activities, and really good food! We've done several different things over the years, but this year's menu was definitely a crowd favorite! We had a taco bar and every couple brought a different meat. Carne Asada and Pollo Asada got taken pretty quick so I decided to get creative. I loooveee Chipotle. I don't care what you have to say about how it really isn't good for me and what not... I would eat at Chipotle every week if I could! I love their barbacoa and always have. I always say I'm going to try something new, but literally always go back to the barbacoa. Sooo I thought, why not try to make it?? Barbacoa is a really tender shredded beef with a smoky, spicy, chipotle sauce on it. I did some research and decided to experiment. The experiment definitely worked because this stuff was soo yummy! Anddd... so easy! Gotta love crockpot dump and go meals! I'm sure it could be made in the instant pot too, but I loved that I could just dump it all in when I wasn't busy in the morning and let it cook all day so I used the crockpot.

Ingredients:

-Chuck Roast. I don't have a specific pound requirement. I just buy a 2 pack at Costco and use one of them!

-1 small can of chilis in adobo sauce. 

-1 cup beef broth

-4 tsp minced garlic

-1 1/2 tbsp ground cumin

-1 tsp salt

-1/2 tsp black pepper

-1/4 tsp ground cloves

-juice of one lime

-4 tbsp vegetable oil

Instructions:

1) Thaw your meat. I usually buy the 2 pack of chuck roast from Costco, separate them in different bags, then freeze them. I'll usually take one bag out and put it in the sink to thaw it overnight. 

2) Heat oil in a non stick skillet. To test if it's hot enough, flick a little water on the oil. If it starts to crackle and pop like crazy, it's ready!

3) Coat both sides of your roast in salt and pepper then sear in oil. Searing usually takes 3-4 minutes per side. You'll want a golden crust on both sides. Use tongs to make your life easier!

4) Stick your roast in the bottom of the crockpot and make your sauce. I use a Vitamix to make it, but I'm sure any blender on high speed will work. Add allll of your ingredients other than oil and roast obviously... If you can't handle spice very well... only do 1/4 to 1/2 the can of chilis. I do the whole can and it definitely is spicy but can be mellowed out with sour cream. Soo add all remaining ingredients to blender and blend on high speed. Once all ingredients are combined to make a thick sauce, you'll know it's ready!

5) Pour sauce over roast and cook on high for a minimum of 6 hours. After 6 hours shred your meat. It should literally fall apart. If it doesn't, cook it longer! Once it's shredded, you can stick on low or keep warm setting until ready to serve.

6) You can serve it two ways. You can either keep it in the crockpot with all the spicy juices or mellow it out by scooping out the meat and leaving the juices behind. So far we've eaten it in tacos and burritos and loved both!

Let me know what you guys think!

All my love,

Aleigh Joy

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Best Ever Green Bean Casserole

So, I know most people say their favorite part about Thanksgiving is the mashed potatoes, the rolls, maybe the stuffing... but seriously the green bean casserole is SO overlooked.  It has actually always been my favorite. I just love that combination of flavors. Last Thanksgiving, I made it the traditional way... you know, cream of mushroom soup, salt and pepper, canned green beans, all that normal stuff. As I was making it I kept thinking how much better it would be from scratch. How much better it would be with sautéed mushroom, fresh green beans, real garlic... I was literally salivating thinking about it. So, for Christmas I decided to attempt it and will literally never look back. Now don't get me wrong, just because you're using real ingredients rather than canned, does not mean it makes it any healthier, ha! But I can promise you, you'll never overlook the green bean casserole again! Also, you'd think that one of my favorite recipes would get better pictures... you'd think.... But, we were rushing out the door and I completely forgot until right before we were dishing up at a recent Friendsgiving. So, here's some mediocre iPhone pictures that will just have to do for now haha. 

Ingredients:

 - 2 bags Green giant fresh green beans. (That comes out to about a pound and a half so you don't have to get that brand, it just made it convenient)

- 5 tbsp butter

- 1 tbsp minced garlic (about 2 cloves)

- 4 tbsp all purpose flour

- 1 cup chicken broth

- 1 1/4 cups heavy whipping cream

- 1/4 cup whole milk

- 1 can French's Fried Onions

-1 package fresh mushrooms (dice them)

- about 1/4 cup diced yellow onion

- salt and pepper to taste

Directions:

1. Preheat your oven to 400 degrees. Grease a 9x13 baking dish. Boil a large pot of salted water.

2. Wash your green beans. Cut off any stems left on them. Cut them in half. Once the water is boiling, add them in for 7-10 minutes or until you've reached your desired consistency. Please, I beg you, just don't let them turn to mush! 

3) In a medium saucepan melt 4 tbsp of butter. It melts best if you cut it down into 4 pieces. Just make sure you stir it while melting so it doesn't burn. Once it's melted add in your garlic and give it a good few stirs or until the garlic becomes very fragrant. Whisk your flour in to form a roux and continue to whisk until completely smooth. 

4) Slowly pour in the chicken broth and whisk until combined. Let that cook for another 5 minutes. 

5) Pour in milk and cream and whisk until combined. Add in salt and pepper to your liking. I like to add some garlic salt too. Let that thicken on medium low heat. It'll take between 10-15 minutes. 

6) While sauce is thickening add your leftover tbsp of butter to a small pan and let that melt. Add in your mushroom and onion and sautee until both are wilted. Sprinkle salt and pepper. 

7) In your baking dish first add all your green beans in an even layer. Next add the sautéed veggies in an even layer. Then pour sauce over the top and try to evenly distribute. Lastly, top with your fried onions and bake for 30 minutes or until sauce is bubbling on sides and everything looks well combined. I also place a piece of foil over the top for the last 10 or so minutes so the onions don't burn. 

I really hope you guys love this as much as we do!

Please let me know if you tried it!

All my love,

Aleigh Joy  

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