Description
This Slow Cooker Barbacoa recipe features tender, juicy beef chuck roast simmered low and slow with a blend of smoky chipotle peppers, aromatic spices, and tangy citrus juices. Perfectly shredded and infused with robust flavors, this dish is ideal for tacos, burritos, or hearty bowls, offering a convenient and flavorful meal with minimal hands-on time.
Ingredients
Scale
Beef and Seasonings
- 3-4 lbs beef chuck roast (or brisket)
- 1 tbsp salt (adjust 1-2 tsp to taste)
- 1 tsp black pepper
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1 tsp ground paprika
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
Aromatics and Liquids
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2-3 chipotle peppers in adobo sauce (adjust to taste)
- 1 tbsp adobo sauce (from the chipotle peppers can)
- 1/4 cup lime juice (freshly squeezed)
- 1/4 cup orange juice
- 1 tbsp apple cider vinegar
- 1 cup beef broth (or water)
- 2 bay leaves
For Garnish (optional)
- Fresh cilantro, chopped
Instructions
- Prepare the Beef: Pat the beef chuck roast dry with paper towels. Cut it into 2-3 large chunks to make handling and cooking easier, ensuring quicker and even cooking.
- Season the Beef: Generously rub the beef chunks all over with salt, black pepper, cumin, oregano, paprika, cinnamon, and cloves for a deep, aromatic flavor profile.
- Layer the Ingredients: Place the chopped onion and minced garlic in the bottom of the slow cooker as a flavorful base. Arrange the seasoned beef chunks on top of the aromatics.
- Add Liquids and Peppers: Pour in the chipotle peppers, adobo sauce, lime juice, orange juice, apple cider vinegar, and beef broth. Stir gently to coat the beef evenly in the spiced liquid mixture.
- Cook the Barbacoa: Add the bay leaves to the slow cooker, cover with the lid, and cook on low heat for 8-10 hours or on high heat for 4-5 hours until the beef is fork-tender and easily shreds.
- Shred the Beef: Remove the beef chunks from the slow cooker and shred them using two forks. Discard any large pieces of excess fat for a leaner dish.
- Simmer to Combine: Return the shredded beef to the slow cooker and stir well to mix with the cooking juices. Let it simmer uncovered for 15-20 minutes to deepen the flavors and thicken the sauce slightly.
- Serve: Serve the barbacoa hot in tacos, burritos, or bowls. Garnish with fresh chopped cilantro and your favorite toppings such as diced onions, lime wedges, salsa, or guacamole to enhance the taste experience.
Notes
- For spicier barbacoa, increase the number of chipotle peppers or add some of the adobo sauce.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Using brisket instead of chuck roast will yield a similar rich and tender result.
- To make it gluten-free, ensure your beef broth and adobo sauce contain no gluten additives.
- Serve with warm corn tortillas for a traditional touch or over rice and beans for a filling meal.
