Description
Slow cooker beef barbacoa is a tender, juicy, and flavorful shredded beef dish infused with smoky, spicy Mexican-inspired seasonings. Perfect for tacos, burritos, bowls, and more.
Ingredients
- 3–4 lbs beef chuck roast (or brisket), cut into large chunks
- 2–3 chipotle peppers in adobo sauce
- 4 garlic cloves
- 1 medium onion, quartered
- 1/4 cup apple cider vinegar
- 2 tablespoons lime juice
- 1/2 cup beef broth
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cloves (optional)
- Salt and pepper to taste
- 2 bay leaves
Instructions
- Cut the beef into large chunks and season with salt and pepper.
- In a blender or food processor, combine chipotle peppers, garlic, onion, apple cider vinegar, lime juice, beef broth, cumin, oregano, and cloves to make a sauce.
- Place the beef in the slow cooker and pour the sauce over it. Add the bay leaves.
- Cover and cook on low for 8–10 hours, or on high for 4–6 hours, until the beef is fall-apart tender.
- Remove bay leaves, shred the beef with two forks, and stir it back into the sauce.
- Serve hot in tacos, burritos, bowls, or sandwiches with your favorite toppings.
Notes
Use beef chuck roast for best tenderness and flavor.Adjust the number of chipotle peppers for desired spice level.For meal prep, store in portions and freeze for later use.Serve with rice, tortillas, or vegetables for a balanced meal.Use leftovers for nachos, quesadillas, or sliders.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
