Slow Cooker Beef Barbacoa (Printer-Friendly)
Tender beef slow-cooked with chipotle, spices, and aromatics for authentic Mexican flavor.
# What You'll Need:
→ Meats
01 - 3.3 lbs beef chuck roast, trimmed and cut into large chunks
→ Marinade & Sauce
02 - 3 tablespoons apple cider vinegar
03 - 3 tablespoons fresh lime juice (about 2 limes)
04 - 4 chipotle peppers in adobo sauce, finely chopped
05 - 3 tablespoons adobo sauce (from the pepper can)
06 - 4 garlic cloves, minced
07 - 1 tablespoon ground cumin
08 - 1 tablespoon dried oregano
09 - 2 teaspoons smoked paprika
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon ground cloves
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 cup beef broth
→ Vegetables & Aromatics
15 - 1 large white onion, roughly chopped
16 - 2 bay leaves
# How-To Steps:
01 - In a medium bowl, whisk together the apple cider vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, smoked paprika, coriander, cloves, salt, and black pepper until well combined.
02 - Place the beef chuck pieces in the slow cooker and pour the marinade over the beef, turning to coat evenly on all sides.
03 - Scatter the chopped onion and bay leaves over the seasoned beef.
04 - Pour the beef broth around the edges of the slow cooker, avoiding pouring directly over the beef and onion mixture.
05 - Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is very tender and shreds easily with a fork.
06 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker and stir to combine with the accumulated juices. Serve hot with tortillas, rice, or your favorite toppings.
# Expert Hints:
01 -
- The chipotle adobo combination creates a depth of flavor that tastes like it took far more effort than dumping things in a pot.
- It practically cooks itself while you go about your day, and the leftovers might actually be better than the first serving.
- Shredding the beef with two forks is oddly satisfying and makes you feel like you earned the meal.
02 -
- If you skip searing the beef first, the recipe still works beautifully, but that extra step adds a caramelized crust that is worth the ten minutes.
- Four chipotle peppers give a moderate kick, so dial it down to two if heat sensitive or up to six if you like to sweat a little.
03 -
- Freeze individual portions in zip top bags laid flat so they thaw quickly on busy weeknights.
- A quick squeeze of fresh lime over the finished dish right before eating brightens every single flavor on the plate.