Description
This Slow Cooker Barbacoa recipe features tender, flavorful shredded beef cooked low and slow in a rich, smoky chipotle and lime sauce. Perfect for tacos, burrito bowls, salads, or sandwiches, this comforting Mexican dish is easy to prepare with an optional sear step to enhance depth of flavor.
Ingredients
Scale
Beef and Seasonings
- 3 pounds beef chuck roast, cut into large chunks
- 3 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 cup fresh lime juice (about 4 limes)
- 1/4 cup apple cider vinegar
- 1 cup beef broth
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Optional for Searing
- 2 tablespoons vegetable oil
Instructions
- Optional Searing: Heat vegetable oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until browned, about 2–3 minutes per side. This step adds extra flavor but can be skipped. Transfer the beef to the slow cooker.
- Prepare Sauce: In a blender or food processor, combine the chipotle peppers, adobo sauce, minced garlic, ground cumin, dried oregano, ground cloves, fresh lime juice, apple cider vinegar, and beef broth. Blend all ingredients until the mixture is smooth and well incorporated.
- Cook: Pour the blended sauce over the beef in the slow cooker. Add the bay leaves, salt, and black pepper. Cover with the lid and cook on low for 8–10 hours or on high for 4–6 hours, until the beef is very tender and can be easily shredded with a fork.
- Finish and Serve: Remove bay leaves from the slow cooker. Shred the beef directly in the sauce using two forks to soak up all the flavorful juices. Serve warm as a filling for tacos, burrito bowls, salads, or sandwiches.
Notes
- Barbacoa is versatile and works well for tacos, burrito bowls, salads, or sandwiches.
- Skipping the searing step saves time but reduces the depth of flavor.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
