Slow Cooker Barbacoa Beef
A delicious and easy dish featuring tender beef cooked slowly with spices and smoky chipotle peppers, perfect for tacos, burritos, or rice bowls.
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.
Notes
To store leftovers, let the beef cool, place in an airtight container, and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the fridge before reheating.