Description
This Slow Cooker Barbacoa is a melt-in-your-mouth Mexican-style shredded beef that’s rich, smoky, and slightly spicy. Cooked low and slow in a chipotle-lime sauce, it’s perfect for tacos, bowls, burritos, and more. With just 10 minutes of prep, this flavor-packed dish practically makes itself—ideal for busy weeknights or meal prep.
Ingredients
- 3–4 lbs beef chuck roast, cut into large chunks
- Salt and black pepper, to taste
- 1–2 tbsp olive oil (optional, for searing)
- 4 cloves garlic, minced
- 2–3 chipotle peppers in adobo sauce
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- ⅛ tsp ground cloves
- 2 bay leaves
- Juice of 2 limes
- 2 tbsp apple cider vinegar
- ¾ cup beef broth
Instructions
-
Season beef chunks with salt and pepper.
-
(Optional) In a hot skillet, sear beef in olive oil until browned on all sides.
-
In a blender, combine garlic, chipotle peppers, cumin, oregano, cloves, lime juice, vinegar, and beef broth. Blend until smooth.
-
Place beef in the slow cooker. Pour sauce over the top and add bay leaves.
-
Cover and cook on Low for 8–10 hours or High for 4–5 hours, until beef is very tender.
-
Remove bay leaves, shred the beef with two forks, and mix it back into the juices.
-
Serve hot in tacos, burritos, bowls, or over rice.
Notes
- Use orange juice for a hint of sweetness or add sliced onions for extra depth.
- For milder heat, use only one chipotle pepper or remove the seeds.
- Great for meal prep—flavors get even better the next day!
- Searing the meat first adds depth, but it’s totally optional.
