Irresistibly Juicy Slow Cooker Beef Barbacoa You'll Love
This Slow Cooker Beef Barbacoa is an experience that wraps you in warmth and comfort with every bite.
Equipment
- Slow Cooker
- Skillet
Ingredients
For the Beef
- 3 lbs Beef Chuck Roast Substitute with brisket if preferred.
- 1 tbsp Salt Adjust to taste.
- 1 tbsp Pepper Adjust to taste.
For Searing
- 2 tbsp Olive Oil Feel free to swap with avocado oil.
For the Aromatic Base
- 4 cloves Garlic (minced) Use fresh for better flavor.
- 1 medium Onion (chopped) Yellow or white onion works perfectly.
For the Spice Mix
- 2 each Chipotle Peppers in Adobo Sauce Adjust based on spice preference.
- 1/4 cup Apple Cider Vinegar Red wine vinegar is a great substitute.
- 1/4 cup Lime Juice Always use fresh.
- 2 tsp Ground Cumin
- 2 tsp Oregano
- 1/2 tsp Ground Cloves
- 1 cup Beef Broth Low-sodium options are great.
- 1 each Bay Leaf Remove before serving.
Instructions
Preparation
- Season Beef: Generously sprinkle salt and pepper over the beef chuck roast, ensuring it’s well-coated for maximum flavor. Let it sit for about 15 minutes.
- Sear Beef: In a large skillet, heat olive oil over medium-high heat. Sear the beef for 3–4 minutes on each side until it develops a rich golden-brown crust.
- Sauté Aromatics: Using the same skillet, add chopped onion and minced garlic. Sauté for 2–3 minutes until the onion becomes translucent and aromatic.
- Mix Ingredients: In a bowl, combine chipotle peppers, adobo sauce, apple cider vinegar, lime juice, cumin, oregano, and ground cloves. Stir well to create a flavorful paste.
- Combine in Slow Cooker: Transfer the seared beef to your slow cooker. Pour the aromatic mix and beef broth over the meat. Toss in the bay leaf and mix gently.
- Slow Cook: Cover and cook on low heat for 8 hours or high for 4 hours.
- Shred Beef: Once cooked, carefully remove the beef from the slow cooker. Shred the meat using two forks, mixing it back into the sauce.
Notes
Optional: Serve with fresh cilantro and lime wedges for a burst of freshness.