Slow Cooker Beef Barbacoa
Beef chuck braised low and slow in a smoky chipotle-lime sauce until it shreds apart effortlessly — perfect for tacos, burritos, or rice bowls. Plan ahead: cook time is 8 to 10 hours on low.
Ingredients
- 3 lbs beef chuck roast, cut into 3-in chunks
- 4 chipotle peppers in adobo sauce, minced
- 2 tbsp adobo sauce (from the chipotle can)
- 1/2 cup low-sodium beef broth
- 1/4 cup fresh lime juice
- 2 tbsp apple cider vinegar
- 6 cloves garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp dried oregano (Mexican preferred)
- 1/4 tsp ground cloves
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 bay leaves
Instructions
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1
Season 3 lbs cut into 3-in chunks beef chuck roast pieces all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
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2
In the slow cooker, whisk together 4 minced chipotle peppers in adobo sauce, 2 tbsp adobo sauce (from the chipotle can), 1/2 cup low-sodium beef broth, 1/4 cup fresh lime juice, 2 tbsp apple cider vinegar, 6 cloves minced garlic cloves, 2 tsp ground cumin, 2 tsp dried oregano (Mexican preferred), and 1/4 tsp ground cloves.
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3
Add the beef to the slow cooker and turn to coat in the sauce. Tuck 2 bay leaves in among the beef pieces.
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4
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the beef is fall-apart tender and reaches an internal temperature well above 160°F (71°C) throughout.
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5
Remove and discard the bay leaves. Use two forks to shred the beef directly in the slow cooker, then stir to coat with the cooking juices.
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6
Taste and adjust seasoning. Serve in tacos, burritos, or over rice, spooning some of the cooking juices over the top.