There are so many flavors in this entree. There is heat from adobo peppers, tang from vinegar and lime juice, a little something special from the garlic and herbs. Put these flavors together with a slow-cooked roast and the results are delicious.

Many would say to sear the beef and get a crust going before placing the beef in the slow cooker; but honestly I don’t taste much of a difference. So put all the ingredients in the slow cooker as they are! In about 10 minutes, dinner is started and you can go about the rest of your day. In eight hours a delicious meal is waiting for the family! If you have any leftovers, consider breakfast the next morning. We love plating seasoned roasted tomatoes and then topping with Barbacoa, fried egg and a slice of buttered toast for dipping! YUM!