Description
Slow Cooker Barbacoa is the kind of easy dinner that feels exciting from the very first bite. This tender shredded beef is slow cooked with chipotle peppers, garlic, lime juice, and warm spices until it turns rich, juicy, and deeply flavorful. It is perfect for taco night, meal prep, family dinner, quick lunch ideas, and easy weeknight food ideas when you want a comforting homemade recipe without much hands-on work.
Ingredients
3 pounds beef chuck roast
2 chipotle peppers in adobo sauce
2 tablespoons adobo sauce
1 cup beef broth
4 cloves garlic
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1 small onion
Instructions
1. Trim excess fat from the beef chuck roast and cut it into 3 or 4 large chunks.
2. Add the chipotle peppers, adobo sauce, beef broth, garlic, lime juice, apple cider vinegar, olive oil, cumin, oregano, smoked paprika, salt, and black pepper to a blender or small food processor. Blend until mostly smooth.
3. Slice the onion and place it in the bottom of the slow cooker.
4. Add the beef on top of the onion, then pour the sauce over the meat. Add the bay leaves.
5. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is very tender.
6. Remove the beef from the slow cooker and shred it with two forks. Discard the bay leaves and any large pieces of fat.
7. Return the shredded beef to the slow cooker and toss it with the cooking juices.
8. Let it sit for 10 to 15 minutes before serving so the meat can absorb even more flavor.
9. Serve hot in tortillas, rice bowls, burritos, or over salad.
Notes
Do not rush the cooking time or the beef will not shred properly. Let it cook until it is fully fork-tender so the texture stays juicy instead of tough.