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Slow Cooker Barbacoa Beef Recipe

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3.9 from 5 reviews

This Slow Cooker Barbacoa Beef recipe delivers tender, fall-apart flavorful beef that’s perfect for tacos, burritos, or bowls. The chuck roast is seared to lock in juices, then slow-cooked with a smoky chipotle and aromatic spice blend to create an authentic Mexican-inspired dish that’s easy to prepare and delicious to enjoy.

Ingredients

Meat

  • 4 pounds chuck roast

Spices & Seasonings

  • 3 – 4 chipotle peppers in adobo
  • 4 teaspoons minced garlic
  • 1 ½ tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cloves

Liquids & Oils

  • 2 tablespoons vegetable oil
  • 1 cup beef broth
  • 2 tablespoons fresh lime juice

Instructions

  1. Prepare the Beef: Cut the 4 pounds chuck roast into 2-3 large pieces to ensure even cooking and easier handling.
  2. Sear the Meat: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the chuck roast pieces on all sides until they develop a rich brown crust. This step locks in flavor and moisture.
  3. Transfer to Slow Cooker: Place the seared beef into your slow cooker, spreading the pieces out evenly.
  4. Make the Barbacoa Sauce: In a food processor, combine 3 to 4 chipotle peppers in adobo sauce, 1 cup beef broth, 4 teaspoons minced garlic, 1 ½ tablespoons ground cumin, 1 tablespoon dried oregano, 2 teaspoons salt, ½ teaspoon ground black pepper, ¼ teaspoon ground cloves, and 2 tablespoons fresh lime juice. Pulse until the mixture becomes a smooth sauce.
  5. Add Sauce to Beef: Pour the blended sauce over the beef evenly, ensuring all pieces are coated with the flavorful mixture.
  6. Cook Low and Slow: Cover and cook the beef on low heat for 8-9 hours or on high for 6 hours until the meat is tender and easily shreds with a fork.
  7. Shred the Meat: Use two forks to shred the beef directly in the slow cooker. Stir to absorb the sauce thoroughly.
  8. Keep Warm and Serve: Set the slow cooker to warm to keep the barbacoa at serving temperature until ready to enjoy in tacos, burritos, or bowls.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, freeze the barbacoa in a freezer-safe container for up to 3 months.
  • To reheat, microwave the beef barbacoa until warmed through, or gently heat in a skillet on the stovetop.
  • This recipe is great for meal prep and can be served with your favorite toppings like cilantro, onions, and lime wedges.

Find it online: https://cookedbysarah.com/slow-cooker-barbacoa-beef-recipe/