Description
A delicious and tender Slow Cooker Barbacoa recipe featuring succulent beef chuck roast simmered with chipotle peppers, garlic, and a blend of spices for authentic Mexican flavor. Perfect for tacos, burritos, or bowls, this slow-cooked shredded beef is easy to prepare and packed with bold, smoky taste.
Ingredients
Scale
Main Ingredients
- 3 pounds beef chuck roast, cut into large chunks
- 3 cloves garlic, minced
- 3 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1/4 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 1/4 cup beef broth or water
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 2 bay leaves
Instructions
- Prepare the beef: Place the beef chunks in the bottom of a slow cooker, ensuring they are evenly spread out for even cooking.
- Make the sauce: In a blender or mixing bowl, combine minced garlic, chopped chipotle peppers, adobo sauce, lime juice, apple cider vinegar, beef broth, ground cumin, dried oregano, salt, black pepper, and ground cloves. Blend or stir until the sauce is smooth.
- Combine beef and sauce: Pour the prepared sauce over the beef in the slow cooker, making sure all pieces are well coated. Add the bay leaves on top.
- Cook low and slow: Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the beef is very tender and easily shreds with a fork.
- Shred the beef: Remove the bay leaves, then use two forks to shred the beef directly in the slow cooker. Mix the shredded meat well with the cooking juices to retain moisture and flavor.
- Serve and enjoy: Serve the barbacoa hot in tacos, burritos, bowls, or over rice, topped with your favorite accompaniments such as cilantro, onions, or avocado.
Notes
- For extra depth of flavor, sear the beef chunks in a hot skillet before adding them to the slow cooker.
- Leftovers freeze well and develop even richer flavor when reheated the next day.
