Slow Cooker Beef Barbacoa
This slow cooker beef barbacoa is a Mexican staple that is easy to make in the crockpot. The tender beef is full of flavorful spices and can be used in tacos, burritos or bowls!
Equipment
Ingredients
- 3-4 pounds beef roast , cut into 3-inch chunks
- ½ cup beef broth , or water
- 1 onion , chopped
- 3 chipotle peppers in adobo sauce , chopped
- 1 (4 ounce) can diced green chilies
- 4 cloves garlic , minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 3 bay leaves
- Kosher salt and pepper to taste
- 2 limes , juiced
For serving
- tortillas
Your favorite toppings: avocado, sour cream, diced onions, cotija cheese, cilantro, lime wedges, etc.
Instructions
- Prepare roast. Pour 1/2 cup beef broth or water into the bottom of the crockpot. Pat 3-4 pounds beef chuck roast down with a paper towel and then season with kosher salt and pepper. Place in crockpot.
- Add remaining ingredients. Add 1 chopped onion, 3 chipotle peppers in adobo sauce, 4 ounce can green chiles, 4 cloves garlic, 2 teaspoons cumin and 2 teaspoons oregano over top. Place 3 bay leaves in.
- Slow cook. Cover crockpot with a lid and cook on low for 8 hours, or until beef is fork tender and falls apart.
- Shred. Remove bay leaves, then shred with two forks. Add juices from two lime. Allow juices to soak in for about 10-15 minutes before serving.
Notes
Storage: Store leftovers in a covered container in the refrigerator up to 4 days. You can also freeze the shredded meat in a freezer safe bag up to 3 months.
Nutrition
Calories: 323kcal, Carbohydrates: 4g, Protein: 33g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 196mg, Potassium: 631mg, Fiber: 1g, Sugar: 1g, Vitamin A: 48IU, Vitamin C: 6mg, Calcium: 54mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
