Slow Cooker Barbacoa Beef
A flavorful and tender Slow Cooker Barbacoa Beef recipe perfect for tacos, burritos, and rice bowls, slow-cooked with Mexican spices and chipotle peppers.
Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 3 chipotle peppers in adobo sauce, minced
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 2 tbsp apple cider vinegar
- 1/4 cup lime juice
- 1/2 cup beef broth
- 1 bay leaves
Instructions
- In a bowl, mix together the chipotle peppers, garlic, cumin, oregano, paprika, salt, pepper, and cloves.
- Place the beef chunks in the slow cooker and rub the spice mixture over them.
- Pour in the apple cider vinegar, lime juice, and beef broth.
- Add the bay leaves on top.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and easily shredded.
- Remove the bay leaves and use two forks to shred the beef.
- Mix the shredded beef with the juices in the slow cooker.
- Serve warm in tacos, burritos, or over rice.
Notes
- Adjust the spice level by adding more or fewer chipotle peppers.
- Use high-quality beef for the best flavor.