This Slow Cooker Barbacoa Beef recipe is a great way to get Chipotle barbacoa right at home… using your crock pot! Chuck roast simmered 8 hours in warm Mexican flavors is fall-off-the-bone tender and perfect for tacos, burrito bowls and salads.

The slow cooker (aka Crock Pot) is a timeless kitchen tool. And any meat simmered long enough is outright delicious and tender… but add the right flavors and you can completely transform supper time. The best part is, the slow cooker does all the hard work. Start everything in the morning and let it cook for a solid 8 hours. When it comes time to eat, all you need to do is prep toppings.

Here’s what you need for Barbacoa Beef:

• 3 pound chuck roast (general rule of thumb is 1/2 pound of beef per person)
• Seasoning blend of salt, pepper and cumin
• Onion
• Garlic
• Lime
• Beef broth
• Apple Cider Vinegar
• Chipotle peppers in Adobe
• Bay leaf

Once the Barbacoa beef has simmered low and slow for 8 hours, pull it out of the cooker (it should be falling apart) and shred with 2 forks. If returning the meat to the slow cooker, you should discard of about 1/2 the liquid. Serve on tacos, nachos, salads or burrito bowls.

If serving as tacos, you will need:

• Corn tortillas
• Diced onion
• Chopped cilantro
• Shaved radishes
• Crumbled Cotija cheese
• Lime wedges

A few notes about the recipe:

1. The recipe calls for searing the roast before adding everything to the slow cooker. This creates a nice “crust” and texture but it is optional. You can skip that step and start the meat in the slow cooker if you prefer.

2. Read the ingredients list and directions before getting started. Notes on how to chop and prepare ingredients are on the ingredient list. Prepare the vegetables (onion, garlic and peppers) before getting started.

3. Chipotle peppers in Adobe can be very spicy. The recipe calls for 1/2 can. If you are spice adverse, start with about 1/4 of a can. Note that if you choose to leave the peppers out completely, you may compromise the flavor of the dish.

4. When using a slow cooker, the liquid does NOT have to cover the meat. In this recipe it probably won’t depending on the size of the pot.

You will be giving your family Chipotle vibes with this recipe on your next Taco Tuesday. Check out the recipe below and if you try it, comment and let me know what you think! If you’re looking to make it a meal, check out my recipe for Restaurant Style Mexican Rice.

Slow Cooker Barbacoa Beef

August 21, 2020

by Kelsey Renee

Cuisine Mexican

Category Dinner Recipes

Persons

6

Serving Size

1/2 lb meat

Prep Time

10 minutes

Cook Time

8 hours

Total Time

8 hours, 10 minutes

Ingredients

• 3 pound chuck roast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 2 tablespoons olive oil
• 3/4 white onion (cut into strips) (set aside remainder for topping)
• 5 cloves garlic (sliced)
• 1 lime (cut in half) (plus additional for serving)
• 14.5 ounce can beef broth
• 1/3 cup apple cider vinegar
• 3.5 ounce chipotle in Adobe (1/2 can)(rough chop)
• 1 bay leaf

Instructions

• 1. Start by seasoning the roast. Combine salt, pepper and cumin and small bowl. Sprinkle evenly on all sides of the meat.
• 2. Add olive oil to a large skillet over medium high heat. Sear both sides of the meat to create a nice brown crust (approximately 3 minutes per side). Remove from heat.
• 3. To slow cooker, add seared roast, onion, garlic, chipotle peppers, broth, vinegar and bay leaf. Squeeze lime juice over the top then add lime halves to the cooker as well.
• 4. Cook on low for 8 hours.
• 5. Once fully cooked, remove roast from cooker to a large platter. Shred beef with 2 forks. Serve as is or you can add the meat back to the slow cooker to keep warm. If you are adding it back, discard of half the liquid, lime rinds and bay leaf.
• 6. Serve beef in tacos, burritos, bowls, etc. Barbacoa is delicious when topped with fresh cilantro, raw white onion and radishes.

Tags

beef,

crock pot,

mexican,

slow cooker,

tacos

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