Slow Cooker Beef Barbacoa
Ingredients
- 3 lbs. chuck roast (fat trimmed, cut into 2-inch chunks)
- 4 cloves garlic (minced)
- 2-4 chipotles in adobo sauce (minced(depending on how much heat you like, I used 2))
- 1 4-ounce can chopped green chiles
- 1 small white onion (finely chopped (~1 cup))
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried Mexican oregano (or regular oregano)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/2 cup beef broth or water
Instructions
- Add the chuck roast to the bowl of a slow cooker then top with the rest of the ingredients. Cover and cook on low for 8-10 hours, or on high for 5-7 hours, or until the beef is tender and falls apart easily when shredded with a fork.
- Shred the beef using two forks inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.
- Serve as desired. (Tacos, burritos, salad, enchiladas, tostadas, burrito bowls etc.)
- If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Notes
Optional: Sear the meat in 1 tablespoon of oil in a hot skillet before adding to the slow cooker. (Sear half the meat at a time.)
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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