Slow Cooker Beef Barbacoa (Printable)
Slow-cooked shredded beef with chipotle, cumin and lime — ideal for tacos, burritos, or bowls.
# What You'll Need:
→ Beef
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
# Directions:
01 - Scatter the chopped onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Arrange the trimmed chuck roast chunks over the onion and garlic layer in the slow cooker.
03 - In a small mixing bowl, whisk together the chopped chipotle peppers, lime juice, ground cumin, dried oregano, smoked paprika, salt, black pepper, apple cider vinegar, and beef broth until well combined.
04 - Pour the seasoning sauce evenly over the beef chunks and tuck the bay leaves into the liquid.
05 - Secure the lid and cook on the low setting for 8 hours, or until the beef is fork-tender and shreds apart effortlessly.
06 - Discard the bay leaves. Using two forks, shred the beef directly in the slow cooker and stir thoroughly to coat all the meat with the accumulated juices.
07 - Serve hot with warm tortillas, over steamed rice, or in burrito bowls, garnished with chopped cilantro, diced onions, lime wedges, and pickled red onions.
# Expert Tips:
01 -
- The spice blend is deeply authentic and fills your kitchen with the most incredible aroma for hours.
- It practically cooks itself while you go about your day, and the beef comes out so tender it falls apart with barely a touch.
02 -
- Do not rush the cook time because beef chuck needs those full eight hours on low to break down properly and anything less leaves you with chewy meat.
- Making this a day ahead is actually a brilliant move because the flavors deepen overnight and reheating only makes it better.
03 -
- Trim the chuck roast of large fat caps but leave some marbling because that intramuscular fat is what makes the final result so succulent.
- The apple cider vinegar is the secret ingredient nobody guesses but everyone tastes so never leave it out.