Description
This Slow Cooker Barbacoa Recipe delivers tender, flavorful shredded beef infused with smoky chipotle peppers and a blend of spices. Perfect for tacos, burritos, bowls, or served over rice, this easy slow cooker dish requires minimal prep and yields rich, satisfying Mexican-inspired comfort food.
Ingredients
Scale
Meat
- 3 pounds beef chuck roast, cut into large chunks
Sauce and Seasonings
- 3 chipotle peppers in adobo sauce
- 1 small white onion, quartered
- 4 cloves garlic
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup beef broth
- 2 bay leaves
Instructions
- Prepare the Sauce: Add the chipotle peppers, onion, garlic, lime juice, apple cider vinegar, cumin, oregano, cloves, salt, pepper, and beef broth into a blender. Blend the mixture until it forms a smooth sauce with no large chunks remaining.
- Assemble in Slow Cooker: Place the beef chuck roast chunks into the slow cooker. Pour the blended sauce evenly over the beef, ensuring all pieces are coated. Add the bay leaves on top for additional flavor.
- Cook the Beef: Cover the slow cooker with its lid and cook on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. The beef is ready when it is tender and can easily be shredded with a fork.
- Shred the Beef: Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, stirring to mix it thoroughly with the sauce.
- Serve: Serve the shredded barbacoa beef in tacos, burritos, bowls, or over rice for a delicious meal.
Notes
- For enhanced flavor, sear the beef chunks in a hot skillet before placing them in the slow cooker.
- Barbacoa freezes well, making it an excellent option for meal prep and leftovers.
- Adjust the number of chipotle peppers to increase or decrease the spice level to your preference.
