Slow Cooker Barbacoa
This Slow Cooker Barbacoa is incredibly tender and flavorful, perfect for tacos, burritos, or bowls. Easy to make with minimal prep!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 pounds beef chuck roast trimmed of excess fat
- 1 large onion chopped
- 4 cloves garlic minced
- 0.5 cup beef broth
- 2 tablespoons chipotle peppers in adobo sauce chopped, plus 1 tablespoon of sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons lime juice
Instructions
Preparation Steps
- Place the beef chuck roast in your slow cooker.
- Top with the chopped onion and minced garlic.
- In a small bowl, whisk together the beef broth, chopped chipotle peppers, adobo sauce, chili powder, cumin, oregano, salt, and pepper.
- Pour the broth mixture over the beef.
- Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the beef is tender and easily shreds.
- Remove the beef from the slow cooker and place it on a cutting board. Shred the beef using two forks.
- Return the shredded beef to the slow cooker and stir to combine with the cooking liquid.
- Stir in the fresh lime juice.
- Serve hot, garnished with your favorite taco toppings.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This barbacoa freezes well too!