Slow Cooker Beef Barbacoa (Printable Version)
Tender slow-cooked shredded beef with smoky chipotle, cumin and lime—ideal for tacos, bowls or burritos.
# What You'll Need:
→ Meats
01 - 3.3 lbs beef chuck roast, trimmed and cut into large chunks
→ Vegetables
02 - 1 large white onion, chopped
03 - 4 cloves garlic, minced
04 - 2 chipotle peppers in adobo sauce, chopped
05 - 1 lime, juiced
→ Spices & Seasonings
06 - 1 tbsp ground cumin
07 - 1 tbsp dried oregano
08 - 2 tsp smoked paprika
09 - 2 tsp salt
10 - 1 tsp ground black pepper
11 - 2 bay leaves
→ Liquids
12 - 1/2 cup beef broth
13 - 2 tbsp apple cider vinegar
# Method:
01 - Scatter the chopped onion and minced garlic across the bottom of the slow cooker to form an aromatic bed for the meat.
02 - Place the trimmed chuck roast chunks on top of the onion and garlic layer in an even arrangement.
03 - In a small mixing bowl, combine the chopped chipotle peppers, lime juice, ground cumin, dried oregano, smoked paprika, salt, black pepper, apple cider vinegar, and beef broth. Whisk until well blended.
04 - Pour the spice marinade evenly over the beef chunks. Tuck the bay leaves into the liquid around the meat.
05 - Secure the lid and cook on the low setting for 8 hours, or until the beef is fork-tender and falls apart easily when tested.
06 - Discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, stirring it thoroughly through the accumulated cooking juices until evenly coated.
07 - Serve hot with warm tortillas, over steamed rice, in burrito bowls, or however desired.
# Chef's Tips:
01 -
- The spice blend comes together in two minutes flat and fills your whole kitchen with the most incredible aroma.
- It makes enough for several meals, and somehow tastes even better the next day folded into a quesadilla.
02 -
- Resist the urge to lift the lid during cooking because every peek lets moisture escape and adds roughly 15 to 30 minutes to the total time.
- The apple cider vinegar is not optional here because I once skipped it and the dish tasted flat, like it was missing a whole dimension.
03 -
- Sear the beef chunks in a hot skillet for two minutes per side before slow cooking if you want an extra layer of caramelized flavor that takes this from great to unforgettable.
- Save any leftover adobo sauce from the can in a small jar in the freezer because you will want it again soon for rice, beans, or a quick marinade.