Slow Cooker Barbacoa Beef
Barbacoa beef that slow cooks to perfection is fall-apart tender, full of flavor, and ready for tacos, burritos, or bowls.
Servings: 8 people
Ingredients
- 4 pounds chuck roast
- 2 tablespoons vegetable oil
- 3 - 4 chipotle peppers in adobo
- 1 cup beef broth
- 4 teaspoons minced garlic
- 1 ½ tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- 2 tablespoons fresh lime juice
Instructions
- Cut 4 pounds chuck roast into 2-3 pieces. In a large skillet over medium-high heat, add 2 tablespoons vegetable oil and sear the beef on each side. Transfer to your slow cooker.
- In a food processor, add 3 - 4 chipotle peppers in adobo, 1 cup beef broth, 4 teaspoons minced garlic, 1 ½ tablespoons ground cumin, 1 tablespoon dried oregano, 2 teaspoons salt, ½ teaspoon ground black pepper, ¼ teaspoon ground cloves, and 2 tablespoons fresh lime juice. Pulse until blended and pour on top of the meat.
- Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
Video
Notes
Storing & Reheating Instructions
- In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- In the Freezer: Place in a freezer-safe container and store for up to 3 months.
- To Reheat: Microwave the beef barbacoa until it is heated through.
Nutrition
Calories: 403kcal | Carbohydrates: 4g | Protein: 48g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 706mg | Potassium: 807mg | Fiber: 2g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 6mg
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