Skip to main content
Close Menu


  • Active Time : 4 Hour 25 Minutes
  • Total Time : 4 Hour 25 Minutes
  • Serves : 12


  • 3 pounds boneless beef chuck roast
  • 1 tablespoon kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 can (28 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 4 ears fresh sweet corn, husks removed
  • 1 head bibb lettuce, thinly sliced
  • 8 ounces shredded white Cheddar cheese
  • 2 bags (10 oz each) yellow tortilla chips


In a large bowl coat the beef on all sides with the salt, cumin, chili powder and pepper.

Heat olive oil in a large skillet on medium-high heat and sear the beef on all sides until it is golden brown.

Once it is browned, transfer it to a slow cooker and pour in the can of RO*TEL. Cook for 5 hours on high heat or 8 hours over low heat.

Once the cooking time is up, use 2 forks to shred the beef. Keep warm.

To cook the corn, place it directly on a hot grill (450° to 550°) and cook on all sides until the kernels turn bright yellow and begin to lightly brown, about 8 to 10 minutes total.

Trim the corn off of the ear and set aside.

Place 1/2 cup to 3/4 cup of shredded barbacoa beef over some tortilla chips and garnish with grilled corn, shredded lettuce and shredded white cheddar cheese.

Sign up for Email

Email savings right to your inbox!