Description

Slow Cooker Beef Barbacoa is a tender, flavorful dish made with beef chuck roast slow-cooked in a blend of spices, chipotle peppers, and lime juice. Perfect for tacos, burritos, or rice bowls.

Ingredients

Units Scale

3 lbs beef chuck roast, cut into large chunks
3 chipotle peppers in adobo sauce
1 onion, chopped
4 cloves garlic, minced
1/4 cup fresh lime juice
1/4 cup apple cider vinegar
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp ground cloves
1/2 tsp cinnamon
1/2 cup beef broth
2 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 bay leaves

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Instructions

In a blender, combine chipotle peppers, onion, garlic, lime juice, apple cider vinegar, cumin, oregano, cloves, cinnamon, beef broth, tomato paste, salt, and pepper. Blend until smooth.
Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until browned.
Transfer beef to the slow cooker. Pour the blended sauce over the beef and add bay leaves.
Cover and cook on low for 8 hours or until the beef is very tender and shreds easily.
Remove bay leaves and shred the beef with two forks. Mix the beef with the sauce in the slow cooker.
Serve hot in tacos, burritos, bowls, or over rice with desired toppings.

Notes

For extra heat, add an extra chipotle pepper or some cayenne pepper.
This recipe freezes well for up to 3 months.
Leftovers make excellent quesadillas or sandwiches.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 480mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 32g
Cholesterol: 95mg