Crockpot Barbacoa Beef Recipe
User Reviews
4.4
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
8 Servings
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Calories
467 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Barbacoa Beef Recipe
Description
This barbacoa recipe begins by toasting dried ancho and chipotle chilies with garlic, then soaking them in chicken broth before pureeing with oregano, cumin, coriander, and salt. The chuck roast is quickly seared on all sides to create a crust, then layered in a crockpot with sautéed golden onions. The chili purée is poured over the meat to provide complex smoky and spicy flavors. Slow cooking on low for 8 to 10 hours produces beef that is exceptionally tender and easy to shred.
The resulting meat is flavorful and moist with a balance of smoky heat and herbal notes from the chilis and spices. The long cooking period breaks down connective tissue, making the beef tender without drying out.
This barbacoa works well for tacos, burritos, or served over rice or potatoes. It can be made ahead and refrigerated or frozen for convenience.
After cooking, refrigerate leftovers in airtight containers for up to 4 days or freeze for up to 3 months. Before refrigerating, cooling drippings in the fridge helps solidify fats for easier removal. To reheat, thaw overnight and warm gently in a pan or microwave, adding broth or water to keep the meat moist.
Ingredients
- 3 dried ancho chili seeded, stemmed, and torn into pieces
- 2 chipotle chilies seeded, stemmed, and torn into pieces, dried
- 3 cloves garlic peeled and smashed
- 2 cups chicken broth divided
- 1 tablespoon oregano dried
- 1 tablespoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 4 pounds chuck roast
- 1 white onion sliced
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
- Chill reserved drippings to solidify fats before skimming for a leaner dish.
- Store leftovers in airtight containers in the fridge for up to 4 days or the freezer for up to 3 months.
- Reheat thawed barbacoa gently in a pan or microwave, adding broth or water to maintain moisture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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