Old El Paso Slow Cooker Seasoning – Beef Barbacoa
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Directions
For food safety and quality, follow the cooking directions. YOU WILL NEED: 2 to 2 1/2 Lb boneless beef chuck roast, trimmed of fat, cut into 2 to 4 pieces 1 packet Beef Barbacoa Slow Cooker Seasoning Mix 1 medium onion, finely chopped 1/4 cup water 2 tablespoons apple cider vinegar 1. Place beef in 4- to 5-quart slow cooker. 2. Sprinkle seasoning over beef. Add onion, water and vinegar. 3. Cover; cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours until beef is very tender. 4. Remove beef to cutting board; shred with 2 forks. Return to cooker; stir. Serve as desired. Refrigerate leftovers. Electric Pressure Cooker Directions: Omit 1/4 cup water. Place beef, seasoning, onion and vinegar in inner pot of 5-quart electric pressure cooker. Lock lid. Cook on high pressure 90 minutes. When done, turn off cooker and use quick pressure release. Shred beef as directed in step 4 above.
Nutrition Facts
Serving Size: 1.0 tsp
Servings per Container: About 8
| Energy | 10 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 270 mg |
| Potassium | 0 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Added Sugars | 0 g |
| Protein | 0 g |
| Daily Percent Of Added Sugars | 0 |
Ingredients
Salt, Corn Starch, Onion*, Roasted Garlic*, Cumin, Garlic*, Spice, Chili Pepper, Chipotle Pepper*. Contains 2% or Less of: Paprika, Citric Acid, Vegetable Oil (Canola and/or High Oleic Soybean Oil), Cinnamon, Silicon Dioxide (Anticaking Agent), Natural Smoke Flavor, Ethoxyquin (Preservative). *Dried.Distributor
UPC
00046000110592