Slow Cooker Beef Barbacoa (Print View)
Tender beef slow-cooked with chipotle peppers, cumin, and Mexican spices for easy shredded meat.
# What You'll Need:
→ Beef
01 - 3.3 lbs beef chuck roast, trimmed and cut into large chunks
→ Marinade & Sauce
02 - 3 tbsp apple cider vinegar
03 - 3 tbsp fresh lime juice (about 2 limes)
04 - 4 chipotle peppers in adobo sauce, finely chopped
05 - 3 tbsp adobo sauce (from the pepper can)
06 - 4 garlic cloves, minced
07 - 1 tbsp ground cumin
08 - 1 tbsp dried oregano
09 - 2 tsp smoked paprika
10 - 1 tsp ground coriander
11 - 1/2 tsp ground cloves
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 1/2 cup beef broth
→ Vegetables & Aromatics
15 - 1 large white onion, roughly chopped
16 - 2 bay leaves
# How To Make It:
01 - In a medium bowl, whisk together the apple cider vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, smoked paprika, coriander, cloves, salt, and black pepper until well combined.
02 - Place the beef chuck pieces in the slow cooker and pour the marinade over the beef, coating evenly.
03 - Scatter the chopped onion and bay leaves over the coated beef.
04 - Pour the beef broth around the edges of the beef and onion mixture, avoiding pouring directly over the top.
05 - Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is very tender and easily shreds with a fork.
06 - Remove and discard the bay leaves. Shred the beef with two forks directly in the slow cooker and stir to mix with the accumulated juices. Serve hot with tortillas, rice, or your favorite toppings.
# Expert Hints:
01 -
- The beef comes out so tender it practically falls apart when you look at it funny, and the smoky spicy sauce soaks into every single fiber.
- You dump everything in the slow cooker and walk away, which means almost zero hands on effort for a meal that tastes like you spent all day in the kitchen.
02 -
- Resist the urge to open the slow cooker lid during cooking because every peek lets out steam and adds about fifteen minutes to your cook time.
- If you want a thicker sauce at the end, transfer the liquid to a small pot and simmer it on the stove for a few minutes until it reduces and coats a spoon.
03 -
- Cut the chuck roast into four or five large chunks rather than small pieces because bigger chunks retain more moisture during the long cook.
- Always let the shredded beef rest in its juices for at least ten minutes before serving because that is when it really drinks up all that flavor.