Cut beef into chunks, brown in oil and add to slow cooker along with the slices of onion and sauce.
Or if you are feeling really lazy, just put the raw beef, onions and sauce in the slow cooker.
Cover and cook on LOW for 6 to 8 hours or until fork-tender.
Transfer the meat from the slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat. Place the shredded barbacoa beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. (You want the meat to hold the liquid but not swim in it. You probably won't need all the cooking liquid. Season to taste with salt.
To keep the barbacoa warm, you can return the shredded beef to your slow cooker and keep it warm on the WARM setting.
Serve with fresh tortillas, chopped onion, cilantro, and salsa.
Serving size: 4 ounces beef only without tortillaWeight Watchers PointsPlus: *5Weight Watchers Freestyle SmartPoints: *5
Frontera Beef Barbacoa Slow-Cooking Sauce
Amount Per Serving (4 ounces beef)
Calories 218Calories from Fat 63
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.