Description
This Slow Cooker Barbacoa recipe delivers tender, flavorful shredded beef infused with smoky chipotle peppers, fresh cilantro, and zesty lime. Perfect for tacos, burritos, or bowls, it’s a convenient and delicious way to enjoy traditional Mexican-style barbacoa with minimal effort.
Ingredients
Scale
Main Ingredients
- 3 lb beef chuck roast
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 1 cup fresh cilantro, chopped (plus more for garnish)
- 2 tsp ground cumin
- 2-4 chipotle peppers in adobo sauce, minced (adjust to taste)
- Juice of 2 limes
- 1 cup low-sodium beef broth
- Salt and pepper to taste
Instructions
- Prepare Aromatics: Chop the onions and mince the garlic cloves finely to ensure even flavor distribution during cooking.
- Season Beef: Generously season the beef chuck roast on all sides with salt and freshly ground black pepper to enhance its natural flavor.
- Sear Beef (Optional): Heat a skillet over medium-high heat and sear the beef roast until golden brown on all sides. This step adds depth to the flavor but can be skipped for convenience.
- Assemble in Slow Cooker: Place the seared or raw beef roast into the slow cooker. Add chopped onions, minced garlic, chipotle peppers, ground cumin, lime juice, and low-sodium beef broth evenly around and on top of the meat.
- Slow Cook: Cover and cook on the low setting for 8-10 hours until the meat is very tender and easily shredded with a fork.
- Shred and Mix: Remove the beef from the slow cooker, shred it using two forks. Mix the shredded meat thoroughly with the cooking juices and fresh chopped cilantro for added brightness and flavor.
- Serve: Serve the barbacoa over warm tortillas and garnish with extra cilantro. It pairs well with your favorite taco toppings like diced onions, avocado, or salsa.
Notes
- Adjust the number of chipotle peppers based on your preferred spice level.
- Searing the beef roast enhances flavor but is not mandatory; it saves time if skipped.
- Leftover barbacoa can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For thicker sauce, remove the meat after cooking and reduce the cooking liquid on the stovetop before shredding the beef.
- Serve with warm corn or flour tortillas for authentic tacos.
