Description
A flavorful and easy dish perfect for busy nights, this Slow Cooker Barbacoa Beef is tender and versatile, ideal for tacos, burritos, or serving over rice.
Ingredients
- 2 pounds beef chuck roast
- 2 chipotle peppers in adobo sauce
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup lime juice
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup beef broth
- 2 bay leaves
Instructions
- Combine chipotle peppers, garlic, lime juice, cumin, oregano, salt, and pepper in a blender or food processor and blend until smooth.
- Rub the spice mixture all over the beef chuck roast.
- Place the chopped onion and bay leaves in the bottom of the crockpot, then add the beef on top.
- Pour beef broth around the edges of the meat (not directly on top).
- Cover and cook on low for 480-600 minutes or high for 240-300 minutes, until the beef is tender and shreds easily.
- Remove the beef from the crockpot and shred it with two forks, then return it to the juices.
- Serve in tacos, burritos, or over rice.
Notes
Store leftovers in an airtight container for up to 3-4 days, or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican