Slow Cooker Beef Barbacoa
A cozy and flavorful beef dish that's easy to prepare in a slow cooker, perfect for tacos, burrito bowls, or leftovers.
Ingredients
Meat
- 3-4 pounds Beef chuck roast, cut into big chunks
Seasoning
- to taste Salt
- to taste Black pepper
- 1 large Onion, chopped
- 3-4 cloves Garlic, minced Measure to preference
- 1-2 Chipotle peppers in adobo, plus a spoon of sauce Adjust based on spice preference
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika Optional but enhances flavor
- 2 Bay leaves
Liquid Ingredients
- 1 cup Beef broth Or water if necessary
- 1/4 cup Lime juice
- 1/4 cup Apple cider vinegar
Instructions
Preparation
- Season the beef. Pat the chunks dry, then sprinkle them with salt and pepper.
- Add the flavor base. Put onion and garlic in the bottom of the slow cooker. Add chipotle pepper, adobo sauce, cumin, oregano, smoked paprika (if using), and bay leaves.
- Add liquids. Pour in beef broth, lime juice, and apple cider vinegar. Stir to combine the spices.
- Nestle in the beef. Tuck the beef chunks down into the sauce.
Cooking
- Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours.
Finishing Touches
- After cooking, pull out the beef, shred it with two forks, then stir it back into the cooking juices.
- Let it sit for 10 minutes before serving to soak up the flavor.
Notes
This meal stays delicious for days and can be stored in an airtight container in the fridge for up to 4 days. For freezing, portions can be kept for up to 3 months.