Barbacoa Beef
Tender, slow-cooked beef chuck roast infused with spices, perfect for tacos and burritos.
Ingredients
Main Ingredients
- 4 pounds beef chuck roast (fat trimmed and cut into 2-inch chunks) Ensure good quality for tenderness.
- 4 cloves garlic (minced)
- 3-4 chipotle peppers in adobo sauce (chopped) Adjust amount for desired heat.
- 1 4-ounce can diced green chiles
- 1 small white onion (finely chopped)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 leaves bay leaves Remove before shredding.
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cloves
- 3/4 cup beef broth Add to keep beef moist.
Instructions
Preparation
- Trim excess fat from beef chuck roast and cut into 2-inch chunks.
- Mince garlic and chop chipotle peppers.
Cooking
- Place beef chunks at the bottom of the slow cooker.
- Sprinkle minced garlic, chopped chipotle peppers, diced green chiles, and finely chopped onion over beef.
- In a separate bowl, combine lime juice, apple cider vinegar, bay leaves, ground cumin, dried oregano, kosher salt, black pepper, and ground cloves. Mix well.
- Pour the spiced mixture over the beef and vegetables.
- Add beef broth and gently stir to coat everything.
- Cover the slow cooker and set it to cook on low for 8 to 9 hours or high for 4 to 5 hours.
- Once done, check that meat is fork-tender and shreds easily. Remove bay leaves.
- Shred the beef in the cooker and let sit for 10 to 15 minutes before serving.
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Notes
Perfect for meal prepping and versatile to serve in tacos, burritos, or as a burrito bowl. Top with fresh vegetables and sauces for a complete meal.