Slow Cooker Beef Barbacoa
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
8 hrs 15 mins
-
Total Time
8 hrs 30 mins
-
Servings
8 servings
-
Course
Main Course
Slow Cooker Beef Barbacoa
Description
This Slow Cooker Beef Barbacoa begins with a spiced cilantro mixture including apple cider vinegar, lime juice, chipotle peppers in adobo, garlic, and warm seasonings like cumin, oregano, chili powder, and ground cloves. After seasoning and browning the chuck roast pieces to develop flavor and color, the beef is placed in a slow cooker along with beer and the cilantro paste. The slow cooking between 8-9 hours on low converts the meat into tender, shreddable texture.
The cooking process yields richly flavored, tender beef with a balance of smoky, tangy, and earthy spices. The beer adds moisture and depth while the chipotle peppers provide mild heat combined with a slightly smoky undertone. The final shredding step ensures the beef is ready for versatile serving options.
This beef barbacoa serves well piled into warm tortillas for tacos, combined with rice and beans for a filling meal, or added to salads and bowls. Leftover shredded meat can be reheated gently in its juices to retain moisture and flavor.
Ingredients
- ½ cup cilantro leaves packed
- ⅓ cup apple cider vinegar
- lime juice juice of 2 limes
- 1-2 chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 tablespoon cumin ground
- 1 tablespoon oregano dried
- 1 tablespoon chili powder
- ¼ teaspoon cloves ground
- 1 beef chuck roast 4-pound boneless, excess fat trimmed and cut into 6 pieces
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons canola oil
- 1 cup beer such as Modelo
Instructions
- CILANTRO MIXTURE: Combine cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder and cloves in the bowl of a food processor until smooth, scraping the sides as needed.
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Heat canola oil in a large skillet over medium high heat. Working in batches, add beef and cook until evenly browned, about 3-4 minutes per side.
- Place beef into a 6-qt slow cooker; stir in beer and CILANTRO MIXTURE.
- Cover and cook on low heat for 8-9 hours, or until meat is fork-tender.
- Remove beef from the slow cooker and shred the meat using two forks before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Serve warm.
User Reviews
Overall Rating
5
You'll Also Love
