Slow Cooker Beef Barbacoa

Name: Slow Cooker Beef Barbacoa
Prep time: 7 min
Cook time: 4 h 20 min
Total time: 4 h 27 min
Yield: 8 serving
Ingredients: 3 ½ pound chuck roast; ½ cup beef broth; ½ yellow onion; 3 chipotle peppers; 5 cloves garlic; ⅓ cup fresh lime juice; 2 bay leaves; 2 tablespoons apple cider vinegar; 1 tablespoon olive oil; 2 teaspoons dried oregano; 2 teaspoons salt; 1 teaspoon ground cumin; ½ teaspoon ground black pepper; ¼ teaspoon ground cloves

User Reviews

5.0

3 reviews

Excellent

Prep Time
7 mins
Cook Time
4 hrs 7 mins
Total Time
4 hrs 27 mins
Servings
8
Calories
271 kcal
Course
Main Course
Cuisine
Mexican

Slow Cooker Beef Barbacoa

Iris Warren

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Incredibly juicy, tender and exploding in rich, robust chipotle flavors, this melt in your mouth Slow Cooker Beef Barbacoa will top your list of all-time favorite Mexican-inspired recipes.

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Ingredients

Servings

3 ½ pound chuck roast
½ cup beef broth
½ yellow onion minced
3 chipotle peppers in the can
5 cloves garlic
⅓ cup fresh lime juice
2 bay leaves
2 tablespoons apple cider vinegar
1 tablespoon olive oil
2 teaspoons dried oregano
2 teaspoons salt divided
1 teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon ground cloves

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Instructions

Cut the chuck roast into large chunks, trimming off any excess fat. Sprinkle with half the salt and pepper.
Heat a large skillet to medium, add in the olive oil and chunks of beef. Sear all sides, then remove and add the beef to your slow cooker insert.
While the beef is searing, add the chipotle peppers, garlic, lime juice, apple cider vinegar, oregano, cumin, remaining salt, pepper and cloves to a mini chopper or food processor and mix until puréed.
Add in the onions and sauté until they are slightly tender.
Pour in the beef broth to deglaze the pan, scraping up the brown bits of flavor. Pour the onions and broth over the beef. Add in the bay leaves.
Mix in the chipotle mixture and cook on high heat for 4 hours or low heat for 8 hours.
If you have the kind of slow cooker insert that can be used on the stove top, then you can do your searing and deglazing in the insert.
Once the beef is tender and falling apart, remove and discard the bay leaves, and shred the beef using 2 forks. Add the beef back into the sauce and stir so all the beef is well coated.
I also like to add a squeeze of lime and some fresh chopped cilantro right before serving. This is optional, but highly recommended!