Description
A flavorful Slow Cooker Barbacoa recipe featuring tender, shredded beef cooked with aromatic spices, chipotle in adobo, and fresh lime juice. Perfect for burrito bowls, tacos, or burritos, this recipe infuses the beef with rich, smoky, and tangy flavors while slow cooking to melt-in-your-mouth tenderness.
Ingredients
Scale
Main Ingredients
- 3-4 lb. chuck roast
- 1 small onion, sliced
- 5 garlic cloves, minced
- ½ cup beef broth
- 2 limes, juiced
- ½ Tbsp ground oregano
- 2 tsp cumin
- 2 tsp garlic salt
- 1 tsp black pepper
- ½ tsp cloves
- Liquid from a 7-oz can chipotles in adobo
- 2 bay leaves
Instructions
- Prepare Ingredients: Place the chuck roast into the slow cooker. Add the sliced onions and minced garlic evenly over the roast.
- Add Liquids and Spices: Pour the beef broth and fresh lime juice over the meat and onions. Sprinkle the ground oregano, cumin, garlic salt, black pepper, and cloves evenly across the top.
- Add Chipotle and Bay Leaves: Pour the liquid from the canned chipotles in adobo sauce over the mixture. Finally, tuck in the 2 bay leaves for added aroma.
- Slow Cook the Beef: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, until the chuck roast is tender and easily shredded with a fork.
- Shred and Serve: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to absorb the remaining juices. Serve warm in burrito bowls, burritos, or tacos.
Notes
- For spicier barbacoa, add more chipotle peppers or adobo sauce.
- If you prefer, sear the chuck roast in a hot skillet before slow cooking for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use fresh lime juice for the best bright flavor.
- Remove bay leaves before shredding and serving.
