Crock Pot Beef Barbacoa
User Reviews
5
Crock Pot Beef Barbacoa
Description
The recipe calls for cubed beef chuck roast cooked in a slow cooker alongside chipotle peppers in adobo sauce, diced onion, garlic, soy sauce, Worcestershire sauce, lime juice, sugar, and a blend of aromatics including oregano, cumin, paprika, salt, and black pepper. Over 6 to 8 hours on low heat (or less on high), the meat becomes very tender and shreds effortlessly, soaking up the smoky heat of the chipotles and the tangy depth from lime and adobo sauce.
After cooking, the beef is shredded and combined with the remaining cooking juices for serving. It can be used in traditional Mexican dishes like tacos or burritos with your choice of tortillas and fresh toppings such as cilantro, onion, queso fresco, and salsa.
For less heat, you can reduce the amount of chipotle peppers or use only the adobo sauce for flavor. The dish can also be cooked in a Dutch oven at 325°F for 3 to 4 hours as an alternative to the slow cooker. Avoid adding extra liquid and cook until the meat easily pulls apart with a fork.
Ingredients
- 2-3 lb. beef chuck roast boneless, trimmed, cut into 2-inch cubes
- 1 (7 ounce) chipotle peppers in adobo sauce SEE NOTE BELOW FOR A LESS SPICY DISH, minced
- 1 cup onion diced
- 3 garlic cloves, minced
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- lime juice juice from 2 limes
- 2 tablespoons sugar
- 1 tablespoon oregano or 1 teaspoon dried oregano, fresh, finely chopped
- 1 tablespoon cumin ground
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- corn tortillas optional for serving, chopped or wedges as noted
- flour tortillas
- Pico de Gallo
- salsa
- queso fresco
- cheese
- cilantro
- onion
- lime
- tomato
- sour cream
Instructions
- In a 6-quart slow cooker, stir together chipotle peppers, onion, garlic, soy sauce, Worcestershire sauce, lime juice, sugar, oregano, cumin, paprika, salt and pepper. Stir in beef and toss to coat.
- Cover and cook until beef is very tender; about 6-8 hours on LOW or 3-4 hours on HIGH.
- Remove beef and shred with forks. Stir the beef back into the cooking juices. Use a spoon or tongs to serve.
Notes
- Use fewer chipotle peppers or just adobo sauce to reduce spiciness while keeping flavor.
- Cook until the beef shreds easily with a fork; continue cooking if still tough.
- Do not add extra liquid; cooking juices develop during slow-cooking.
- Can be prepared in a Dutch oven at 325°F for about 3-4 hours as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 4635 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 463.5kcal | 23% |
| Carbohydrates | 8.5g | 3% |
| Protein | 41.3g | 83% |
| Fat | 27.8g | 43% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2.1g | 11% |
| Cholesterol | 85mg | 28% |
| Sodium | 665.5mg | 28% |
| Potassium | 609.8mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 5.8g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
