Crockpot Barbacoa Beef Recipe

Name: Crockpot Barbacoa Beef Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8 Servings
Ingredients: 3 dried ancho chilies; 2 dried chipotle chilies; 3 cloves garlic; 2 cups chicken broth; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 2 tablespoons vegetable oil; 4 pounds chuck roast; 1 white onion

User Reviews

4.4

96 reviews

Good

Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings
8 Servings
Calories
467 kcal
Course
Main Course
Cuisine
Mexican

Crockpot Barbacoa Beef Recipe

Farrah Baldwin

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This Crockpot Barbacoa Beef is a game-changer—easy to make, super tender, and great for tacos, salads, burritos, and more.

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Ingredients

Servings

3 dried ancho chilies seeded, stemmed, and torn into pieces
2 dried chipotle chilies seeded, stemmed, and torn into pieces
3 cloves garlic peeled and smashed
2 cups chicken broth divided
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
2 tablespoons vegetable oil
4 pounds chuck roast
1 white onion sliced

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Instructions

Set a sauté pan over medium heat and add the chilies and garlic. Toast until fragrant, about 5 minutes. Add 1 1/2 cups broth to the pan and turn off the heat. Let the chilies soak and the broth cool for 10 minutes. Transfer to the bowl of a blender along with the oregano, cumin, coriander, and salt. Purée.
Return the pan to the stove, add 2 tablespoons of vegetable oil, and set over medium-high heat. Once the oil is shimmering, place the chuck roast in the pan and sear for 1 minute on each side. Remove from pan and place in the crock of a slow cooker.
Add the sliced onion to the hot pan and sauté until golden, 8-10 minutes. Add the extra 1/2 cup of chicken broth to the pan and use a wooden spoon to scrape up any brown bits stuck to the bottom. Transfer the onions to the slow cooker.
Pour the puréed chili pepper mixture on top of the beef and onions. Set the slow cooker to low and cook for 8-10 hours, until fork tender.
Remove the beef from the cooker and shred beef with a fork. Skim the fat from the liquid in the slow cooker and discard, then toss the remaining juices with the shredded meat.

Notes

You may want to put the reserved drippings in the fridge to help solidify the fats before skimming.
To store Crockpot Barbacoa Beef, place leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, use a freezer-safe container, and it will stay good for up to 3 months.
To reheat, thaw in the refrigerator overnight if frozen, then warm in a saucepan over medium heat or in a microwave-safe dish, adding a splash of broth or water to keep it moist.

Nutrition Information

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Serving 1serving Calories 467kcal (23%) Carbohydrates 6g (2%) Protein 45g (90%) Fat 30g (46%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 2g Cholesterol 158mg (53%) Sodium 698mg (29%) Potassium 867mg (25%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 212IU (4%) Vitamin C 26mg (29%) Calcium 67mg (7%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 467 kcal

% Daily Value*

Serving	1serving
Calories	467kcal	23%
Carbohydrates	6g	2%
Protein	45g	90%
Fat	30g	46%
Saturated Fat	12g	60%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Trans Fat	2g	100%
Cholesterol	158mg	53%
Sodium	698mg	29%
Potassium	867mg	18%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	212IU	4%
Vitamin C	26mg	29%
Calcium	67mg	7%
Iron	6mg	33%