Slow Cooker Barbacoa Beef is a delicious and easy dish that packs a punch of flavor. This recipe features tender beef cooked slowly with spices and smoky chipotle peppers, making it perfect for tacos, burritos, or rice bowls. It’s a great option for busy weekdays or weekend gatherings.
Why Make This Recipe
There are many reasons to make Slow Cooker Barbacoa Beef. First, it is incredibly easy to prepare. You can simply throw the ingredients into your slow cooker and let it do the work for you. Second, the flavor is outstanding. The mix of spices and chipotle peppers creates a rich, savory taste that everyone will love. Lastly, leftovers are fantastic! You can use the shredded beef in various meals throughout the week.
How to Make Slow Cooker Barbacoa Beef
Making Slow Cooker Barbacoa Beef is simple. Just follow these easy steps:
Ingredients
- 4 pounds chuck roast
- 2 tablespoons vegetable oil
- 3 – 4 chipotle peppers in adobo
- 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
- 2 tablespoons fresh lime juice
Directions
- Cut the 4 pounds of chuck roast into 2-3 pieces.
- In a large skillet over medium-high heat, add 2 tablespoons of vegetable oil. Sear the beef on each side until browned.
- Transfer the seared beef to your slow cooker.
- In a food processor, combine 3 – 4 chipotle peppers in adobo, 1 cup of beef broth, 4 teaspoons of minced garlic, 1 ½ tablespoons of ground cumin, 1 tablespoon of dried oregano, 2 teaspoons of salt, ½ teaspoon of ground black pepper, ¼ teaspoon of ground cloves, and 2 tablespoons of fresh lime juice.
- Pulse until blended and pour the mixture on top of the meat in the slow cooker.
- Cook on low for 8-9 hours or high for 6 hours.
- Once cooked, shred the meat with two forks, and turn on the warm setting.
How to Serve Slow Cooker Barbacoa Beef
You can serve Slow Cooker Barbacoa Beef in many ways. Use it as a filling for tacos or burritos. You can also serve it over rice or salad. Don’t forget to add your favorite toppings like fresh cilantro, diced onions, or avocado for an extra flavor boost.
How to Store Slow Cooker Barbacoa Beef
To store leftover Slow Cooker Barbacoa Beef, let it cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the beef for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Slow Cooker Barbacoa Beef
- Make sure to sear the beef well for a deeper flavor.
- Adjust the number of chipotle peppers to control the spice level.
- For an even richer taste, let the beef cook overnight and enjoy it the next day.
Variation
You can customize this recipe by using different cuts of meat like brisket or even chicken. Feel free to add more vegetables like onions or bell peppers for extra nutrients.
FAQs
1. Can I make Slow Cooker Barbacoa Beef without a slow cooker?
Yes, you can use a pressure cooker or a Dutch oven. Adjust the cooking time accordingly.
2. Is Barbacoa beef spicy?
The spice level depends on how many chipotle peppers you use. You can start with fewer peppers if you prefer a milder taste.
3. What can I use instead of beef broth?
You can use chicken broth or vegetable broth as a substitute, but beef broth gives the best flavor for this dish.
Slow Cooker Barbacoa Beef
Ingredients
Main Ingredients
- 4 pounds chuck roast Cut into 2-3 pieces
- 2 tablespoons vegetable oil For searing
- 3-4 pieces chipotle peppers in adobo Adjust for spice level
- 1 cup beef broth Can substitute with chicken or vegetable broth
- 4 teaspoons minced garlic
- 1.5 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons ground cloves
- 2 tablespoons fresh lime juice
Instructions
Preparation
- Cut the chuck roast into 2-3 pieces.
- In a large skillet over medium-high heat, add vegetable oil. Sear the beef on each side until browned.
Cooking
- Transfer the seared beef to your slow cooker.
- In a food processor, combine chipotle peppers in adobo, beef broth, minced garlic, ground cumin, dried oregano, salt, ground black pepper, ground cloves, and fresh lime juice. Pulse until blended.
- Pour the mixture on top of the meat in the slow cooker.
- Cook on low for 8-9 hours or high for 6 hours.
- Once cooked, shred the meat with two forks and turn on the warm setting.
