Slow Cooker Barbacoa
This slow cooker barbacoa is incredibly tender and flavorful, perfect for tacos, burritos, or bowls.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 pound beef chuck roast
- 1 large onion chopped
- 4 cloves garlic minced
- 0.5 cup beef broth
- 2 tablespoons chipotle peppers in adobo sauce chopped, plus more for serving
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 2 tablespoons lime juice
Instructions
Preparation Steps
- Place the beef chuck roast in the slow cooker.
- In a bowl, whisk together the beef broth, chopped chipotle peppers, chili powder, cumin, oregano, salt, and pepper. Pour this mixture over the beef.
- Add the chopped onion and minced garlic to the slow cooker.
- Cover and cook on low for 8 hours or on high for 4-5 hours, or until the beef is fork-tender.
- Remove the beef from the slow cooker and shred it with two forks.
- Return the shredded beef to the slow cooker and stir to coat it with the cooking liquid. Stir in the lime juice.
- Serve hot, garnished with extra chipotle peppers if desired. Perfect for tacos, burritos, or bowls.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.