Description
This Slow Cooker Barbacoa recipe is a must-try for a flavorful and tender shredded beef dish that’s perfect for tacos, burrito bowls, salads, or sandwiches. The savory and slightly spicy flavors make it a versatile choice for any Mexican-inspired meal.
Ingredients
Scale
Main Ingredients:
- 3 lbs beef chuck roast, cut into large chunks
- 3 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 4 cloves garlic, minced
- 1 small white onion, chopped
- 1/4 cup apple cider vinegar
- Juice of 2 limes
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup beef broth
- 2 tablespoons olive oil (for searing, optional)
Instructions
- Optional Step: Heat olive oil in a skillet and sear the beef chunks until browned. Transfer to the slow cooker.
- Main Instructions: Mix chipotle peppers, adobo sauce, garlic, onion, apple cider vinegar, lime juice, cumin, oregano, cloves, salt, pepper, and beef broth. Pour over the beef in the slow cooker. Cook on low for 8–10 hours or high for 4–5 hours until tender. Shred the beef and serve.
Notes
- For extra depth, sear the beef before slow cooking.
- Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Adjust spice level by varying chipotle peppers.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 2g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
