Slow Cooker Beef Barbacoa (Printable)
Slow-cooked shredded beef with chipotle, cumin and lime — ideal for tacos, burritos, or bowls.
# What You'll 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
# Steps:
01 - Scatter the chopped onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Nestle the trimmed chuck roast chunks on top of the onion and garlic bed.
03 - In a small mixing bowl, whisk together the chopped chipotle peppers, lime juice, ground cumin, dried oregano, smoked paprika, salt, black pepper, apple cider vinegar, and beef broth until well combined.
04 - Pour the marinade evenly over the beef pieces. Tuck the bay leaves into the liquid around the meat. Secure the lid and cook on low for 8 hours, or until the beef is fork-tender and shreds effortlessly.
05 - Discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, stirring to absorb all the cooking juices throughout the shredded meat.
06 - Serve the barbacoa hot with warm tortillas, over steamed rice, in burrito bowls, or however you prefer.
# Expert Tips:
01 -
- The spice blend transforms a humble chuck roast into something that rivals any taqueria, and you barely have to lift a finger.
- Leftovers actually taste better the next day, which makes this the rare dish that rewards your patience twice.
02 -
- Resist the urge to lift the lid during cooking because each peek lets out steam and adds roughly fifteen minutes to your total time.
- The apple cider vinegar may seem like an odd addition but it tenderizes the meat and brightens the sauce in a way that lime alone cannot achieve.
03 -
- Trim most but not all of the visible fat from the chuck because that remaining fat is what keeps the shredded beef succulent through the long braise.
- Freeze individual portions with their sauce in sealed bags for quick weeknight meals that reheat in under ten minutes.