Slow Cooker Barbacoa Beef
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
4 hrs 50 mins
-
Total Time
5 hrs
-
Servings
8 servings
-
Calories
452 kcal
-
Course
Main Course, Dinner
Slow Cooker Barbacoa Beef
Description
The Slow Cooker Barbacoa Beef recipe requires a chuck roast cooked low and slow with aromatic spices and acidic components. The combination of chipotle in adobo sauce, cumin, oregano, and ground cloves provides a warm, smoky complexity balanced by bright notes from lime juice and apple cider vinegar. Cooking the beef for 8 to 10 hours on low breaks down the tough fibers to produce tender, shreddable meat infused with the cooking liquid. Removing bay leaves before shredding ensures no bitter bits remain. Returning the shredded beef to the juices for an additional 30 minutes on high enhances moisture and flavor.
Flavorful and tender, this barbacoa makes a satisfying main dish, especially when wrapped in warm tortillas as suggested. The blend of spices complements the beef's richness and the moderate heat from chipotle peppers adds depth without overwhelming. You can easily pair it with fresh toppings or side dishes such as rice or beans to complete a meal.
Leftover barbacoa keeps well stored in an airtight container in the refrigerator for up to a week, making it convenient for meal prep or quick lunches and dinners. Reheating with some added broth or cooking liquid helps maintain moisture and tenderness.
Ingredients
- 4 pounds chuck roast or pot roast
- 1 tablespoon olive oil
- 1 onion finely diced
- ½ cup beef broth
- 3 tablespoons apple cider vinegar
- 1 small lime juiced
- 4 chipotle peppers in adobo, diced
- 5 cloves garlic minced
- 1 tablespoon cumin
- 1 teaspoon oregano dried
- 2 to 3 bay leaf
- ⅛ teaspoon cloves ground
Instructions
- Cut beef into 4-6 large chunks and generously season with salt & pepper. Brown beef in batches in olive oil.
- Add beef to the slow cooker and add remaining ingredients.
- Cook on low 8-10 hours or on high 4-6 hours or until fork tender.
- Remove bay leaves and discard. Shred beef with forks and add back to the juices in the slow cooker, cover and cook on high at least 30 minutes.
- Serve with tortillas.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 7 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452 | 23% |
| Carbohydrates | 6g | 2% |
| Protein | 45g | 90% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 217mg | 9% |
| Potassium | 833mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 59mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
