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Slow Cooker Barbacoa Beef

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This tender, smoky barbacoa beef is perfect for taco night and practically makes itself in the slow cooker. A crowd-pleaser every time.
Slow Cooker Barbacoa Beef
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 354 kcal
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Equipment

  • slow cooker
  • blender

Ingredients
  

  • 3 lb Beef Chuck Roast, cut into 3 large pieces
  • 3 Chipotle Peppers in Adobo Sauce, chopped
  • 2 tbsp Adobo Sauce (from the can)
  • 1/4 cup Apple Cider Vinegar
  • 3 tbsp Fresh Lime Juice
  • 4 cloves Garlic, minced
  • 1 tbsp Cumin
  • 1 tbsp Dried Oregano
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Ground Cloves
  • 1 cup Beef Broth
  • 3 Bay Leaves
  • Flour Tortillas, for serving

Instructions
 

  • In a blender or food processor, combine the chipotle peppers, adobo sauce, apple cider vinegar, lime juice, garlic, cumin, oregano, salt, black pepper, and ground cloves. Blend until smooth.
  • Place the chuck roast pieces in the slow cooker. Pour the blended sauce and beef broth over the meat, then tuck in the bay leaves.
  • Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beef is completely tender and shreds with minimal effort.
  • Remove and discard the bay leaves. Transfer the beef to a cutting board and shred it using two forks.
  • Return the shredded beef to the slow cooker and stir it into the braising liquid. Let it sit on warm for 10 minutes to absorb all the smoky, spicy flavors.
  • Serve the barbacoa in warm flour tortillas with your favorite toppings like diced onion, fresh cilantro, and a squeeze of lime.

Nutrition

Serving: 1servingCalories: 354kcalCarbohydrates: 3gProtein: 35gFat: 22g
Keyword barbacoa tacos, chipotle barbacoa recipe, crockpot barbacoa beef, slow cooker barbacoa
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