Slow Cooker Beef Barbacoa (Printable version)
Slow-cooked shredded beef with chipotle, cumin, and lime — ideal for tacos, burritos, or bowls.
# What you 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
# How To:
01 - Spread the chopped onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Arrange the trimmed beef chuck chunks on top of the onion and garlic bed in the slow cooker.
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. Stir 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 shreds apart effortlessly.
06 - Discard the bay leaves. Using two forks, shred the beef directly in the slow cooker and stir thoroughly to absorb all the cooking juices.
07 - Serve hot with warm tortillas, over steamed rice, in burrito bowls, or however desired.
# Expert Advice:
01 -
- The beef comes out so tender it practically melts, and you barely have to do anything beyond chopping and stirring a few spices together.
- It makes enough for a crowd and reheats even better the next day, which means leftovers are basically a gift to your future self.
02 -
- Resist the urge to lift the lid during cooking because every peek releases heat and adds roughly 30 minutes to your cook time.
- The barbacoa tastes significantly better the next day, so if you can plan ahead, refrigerate it overnight and gently reheat before serving.
03 -
- Trim most of the large fat caps off the chuck roast before cooking, but leave some marbling because that is what keeps the meat succulent through the long braise.
- After shredding, let the beef sit in the juices on the warm setting for about 15 minutes so it absorbs even more flavor before you serve.