Slow Cooker Beef Barbacoa (Printable)
Tender shredded beef with chipotle, spices, and aromatics slow-cooked to perfection
# What You'll Need:
→ Beef
01 - 3.3 lbs beef chuck roast, trimmed and cut into large chunks
→ Marinade and Sauce
02 - 3 tablespoons apple cider vinegar
03 - 3 tablespoons fresh lime juice (about 2 limes)
04 - 4 chipotle peppers in adobo sauce, finely chopped
05 - 3 tablespoons adobo sauce (from the pepper can)
06 - 4 garlic cloves, minced
07 - 1 tablespoon ground cumin
08 - 1 tablespoon dried oregano
09 - 2 teaspoons smoked paprika
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon ground cloves
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
14 - 1/2 cup beef broth
→ Vegetables and Aromatics
15 - 1 large white onion, roughly chopped
16 - 2 bay leaves
# Directions:
01 - In a medium mixing bowl, whisk together the apple cider vinegar, lime juice, chopped chipotle peppers, adobo sauce, minced garlic, ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, salt, and black pepper until well combined.
02 - Place the trimmed beef chuck pieces into the bottom of the slow cooker. Pour the prepared marinade evenly over the beef, ensuring all pieces are thoroughly coated.
03 - Scatter the roughly chopped onion and bay leaves over the seasoned beef. Pour the beef broth around the edges of the beef and onion mixture, avoiding pouring directly over the top.
04 - Cover the slow cooker and cook on the low setting for 8 hours or on the high setting for 4 to 5 hours, until the beef is fork-tender and shreds effortlessly.
05 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, then stir the shredded meat to absorb all the cooking juices.
06 - Serve the barbacoa hot with warm tortillas, steamed rice, or your choice of toppings such as pickled onions, fresh cilantro, and lime wedges.
# Expert Tips:
01 -
- The beef practically melts and you barely have to lift a finger beyond chopping and whisking.
- It fills your home with the most intoxicating smoky aroma that makes everyone ask what you are cooking.
02 -
- Resist the urge to peek and lift the lid during cooking because every time you do, you lose significant heat and extend the cooking time by up to thirty minutes.
- If you want a thicker sauce at the end, transfer the liquid to a saucepan and reduce it on the stove for a few minutes before pouring it back over the shredded beef.
03 -
- Sear the beef in batches if you choose that step because overcrowding the pan steams rather than browns the meat.
- Freeze leftover chipotle peppers in adobo by spooning tablespoon portions onto a parchment lined tray and bagging them once solid for future use.