Slow Cooker Beef Barbacoa (Print Version)
# Ingredients:
→ Meat & Aromatics
01 -
4 pounds beef chuck roast, cut into 3-inch chunks
02 -
1 yellow onion, diced
03 -
5 garlic cloves, minced
→ Seasonings & Spices
04 -
3-4 chipotles in adobo sauce, finely diced
05 -
¼ cup fresh lime juice
06 -
2 tablespoons apple cider vinegar
07 -
1 tablespoon ground cumin
08 -
½ tablespoon dried oregano
09 -
2 teaspoons kosher salt
10 -
1 teaspoon ground black pepper
11 -
¼ teaspoon ground cloves
12 -
¾ cup beef stock
13 -
3 bay leaves
# Instructions:
01 -
Toss all ingredients (except bay leaves) into your slow cooker. Use tongs to gently mix everything together until well combined.
02 -
Add the bay leaves, cover the slow cooker, and let it work its magic on low for 8-9 hours or high for 4-5 hours. You'll know it's ready when the beef falls apart easily with a fork.
03 -
Transfer the tender beef to a cutting board and shred it using two forks. The meat should pull apart effortlessly.
04 -
Put the shredded beef back into the slow cooker and stir it around to soak up all those amazing flavors and juices.
05 -
Serve straight from the slow cooker or plate it up with some fresh cilantro and lime wedges for that perfect finishing touch.
# Notes:
01 -
This Mexican beef barbacoa is incredibly juicy and meltingly tender, packed with flavorful chilies and spices.
02 -
Perfect for tacos, burritos, rice bowls, or any Mexican-inspired meal.