Irresistibly Juicy Slow Cooker Beef Barbacoa at Home
This Slow Cooker Beef Barbacoa transforms ordinary dinners into unforgettable feasts with rich flavors and tender meat.
Equipment
- Slow Cooker
- Skillet
Ingredients
For the Beef
- 3 pounds Beef Chuck Roast
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive Oil can substitute with vegetable oil
For the Aromatics
- 4 cloves Garlic minced
- 1 medium Onion chopped
For the Saucy Goodness
- 3 tablespoons Chipotle Peppers in Adobo Sauce adjust based on spice preference
- 1/4 cup Apple Cider Vinegar or lemon juice
- 1/4 cup Lime Juice fresh lime preferred
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1/4 teaspoon Ground Cloves
For Moisture and Flavor
- 2 cups Beef Broth or vegetable broth
- 1 leaf Bay Leaf remove before serving
Instructions
Instructions
- Generously sprinkle salt and pepper over the beef chuck roast, ensuring it's well coated.
- Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides for about 3-4 minutes until beautifully browned, then remove it from the pan.
- In the same skillet, add minced garlic and chopped onion. Sauté until fragrant and softened, around 2-3 minutes.
- In your slow cooker, stir together chipotle peppers with adobo sauce, apple cider vinegar, lime juice, cumin, oregano, and ground cloves, and let simmer for about one minute.
- Place the seared beef into the slow cooker, pour in the beef broth and drop in the bay leaf. Cover and set your slow cooker to low for 8 hours or high for 4-5 hours until fork-tender.
- Once cooked, remove the beef from the slow cooker and shred it with two forks. Mix the shredded beef back into the delicious juices.
- Serve with warm tortillas and fresh cilantro if desired.
Notes
Leftover Slow Cooker Beef Barbacoa is fantastic! Store it in the refrigerator for 3-4 days or freeze for up to 3 months.