Slow Cooker Barbacoa Beef

This Slow Cooker Barbacoa Beef bursts with vibrant flavors and is perfect for tacos or burrito bowls, making it a heartwarming dish for gatherings or weeknight dinners.

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Prep Time 15

Cook Time 9

Total Time 9 15

Course Dinner, Main Course

Cuisine Mexican

Servings 8 servings

Calories 540 kcal

Ingredients

Main Ingredients

4 pounds chuck roast The star ingredient; choose well-marbled for tenderness.
2 tablespoons vegetable oil Used for searing the meat.
3-4 pieces chipotle peppers in adobo Adjust according to desired spice level.
1 cup beef broth Use low-sodium for better salt control.
4 teaspoons minced garlic Fresh garlic enhances beef flavor.
1 ½ tablespoons ground cumin Essential for warm, earthy notes.
1 tablespoon dried oregano Mexican oregano preferred but regular works.
2 teaspoons salt Essential for flavor balance.
½ teaspoon ground black pepper Enhances flavor without overpowering.
¼ teaspoon ground cloves Adds warmth; use sparingly.
2 tablespoons fresh lime juice Brightens the dish at the end.

Instructions

Preparation

Cut the chuck roast into 2-3 manageable pieces.
In a large skillet, heat the vegetable oil over medium-high heat and sear the beef on all sides for about 4-5 minutes until golden brown.
Transfer the seared beef to the slow cooker.
In a food processor, combine the chipotle peppers, beef broth, minced garlic, ground cumin, oregano, salt, black pepper, ground cloves, and lime juice. Pulse until blended into a smooth mixture.
Pour the sauce over the beef in the slow cooker.

Cooking

Cover the slow cooker and cook on low for 8-9 hours or high for 6 hours.
Once cooked, shred the beef using two forks. If it doesn't shred easily, it may need more time to cook.
Mix the shredded beef back into the juices for maximum flavor.

Notes

This dish stores beautifully; refrigerate in an airtight container for up to 3 days or freeze for up to a month.

Keyword Barbacoa Beef, Comfort Food, Easy Recipe, Slow Cooker, Tacos