Slow Cooker Beef Barbacoa
This Slow Cooker Beef Barbacoa is a traditional Mexican dish that never fails to impress. Add everything to your slow cooker and set it and forget it! Beyond easy and flavorful!
Servings: 8 servings
Calories: 414kcal
Ingredients
- 3-3 1/2 lb. chuck roast, cut into 6-8 large pieces
- kosher salt and pepper, for seasoning
- 2 Tbsp. vegetable oil
- 3 bay leaves
Barbacoa Sauce
- 3 chipotle chiles in adobo sauce, 2 if you like things less spicy
- 1 cup low-sodium beef broth
- 1/4 cup fresh lime juice
- 4 garlic cloves
- 4 tsp. ground cumin
- 3 tsp. dried oregano
- 1/2 tsp. ground cloves
Instructions
- Heat two tablespoons vegetable oil in a large skillet over high heat. Pat chuck roast pieces dry with a papper towel. Season pieces generously with salt and pepper. Sear pieces on all sides and then place pieces in slow cooker.
- Add all the ingredients for the barbacoa sauce to a small food processor or blender. Puree until smooth.
- Pour the sauce over the meat in the slow cooker. Add the bay leaves. Cook, covered for 8 hours on low.
- Shred the meat with two forks in your slow cooker. Serve the barbacoa with warm tortillas and all your favorite taco fillings and/or with some Mexican rice with beans.
Notes
For best results, I always make my barbacoa with a chuck roast that has a little bit of fat. The fat will cook down and then give your meat superior flavor and juiciness.
You can shred your meat right in your slow cooker using two forks.
I like to serve my barbacoa with some rice with red beans or as a taco filling with tortillas and all the taco fixings.
I added three chipotle peppers to my sauce which gave it significant heat, add two if you enjoy things less spicy.
Nutrition
Calories: 414kcal | Carbohydrates: 5g | Protein: 39g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 293mg | Potassium: 804mg | Fiber: 2g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 7mg