Description
This slow cooker barbacoa transforms beef chuck roast into tender, flavorful shredded meat with rich, smoky notes from chipotle peppers and spices. Perfect for tacos, burritos, bowls, and more.
Ingredients
- 3 lb beef chuck roast, trimmed and cut into 2‑inch chunks
- ½ cup beef broth
- 2–4 chipotle peppers in adobo (adjust to taste)
- 4–5 cloves garlic, minced
- 2 tbsp apple cider vinegar
- 2 tbsp lime juice
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp sea salt (to taste)
- ½ tsp black pepper
- Optional: ½ cup diced green chiles or 1 tbsp tomato paste
Instructions
- Optional: Sear the beef chunks in oil over medium-high heat until browned (about 2 minutes per side).
- Blend beef broth, chipotle peppers, garlic, vinegar, lime juice, cumin, oregano, salt, and pepper until smooth.
- Place beef in slow cooker, pour blended sauce over meat, and toss to coat. Add bay leaves if desired.
- Cook on Low for 8 hours or on High for about 4 hours, until meat is tender and shreds easily.
- Shred the beef in the cooker, stir to mix with juices, and let it rest for 10–20 minutes.
- Fluff meat with forks, add fresh lime juice, and sprinkle with cilantro before serving.
Notes
- Searing the meat is optional but adds flavor.
- Adjust the number of chipotle peppers based on spice preference.
- Can add green chiles or tomato paste for extra depth.
- Leftovers store well and are versatile for many dishes.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 310
- Sugar: 1g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
