Slow Cooker Barbacoa Beef
Tender shredded beef cooked in a slow cooker with smoky chipotle and tangy lime, ideal for tacos, burritos, or bowls with rich, robust flavors.
Equipment
- 1 slow cooker
- 1 skillet optional, for searing beef
Ingredients
- 3 to 4 lb beef chuck roast
- 1 to 2 tbsp olive oil
- 1 large onion sliced
- 4 to 5 garlic cloves minced
- 1 to 2 chipotle peppers in adobo chopped OR 2 tsp chipotle powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 to 2 tsp smoked paprika optional
- 1 cup beef broth or water
- 1/4 cup fresh lime juice
- 2 to 3 tbsp apple cider vinegar or red wine vinegar
- Salt and freshly ground black pepper to taste
- Optional: 1 bay leaf
Instructions
- Season beef with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown the beef on all sides for 3–4 minutes each, if desired.
- Place sliced onion and minced garlic in the bottom of the slow cooker.
- Add chipotle peppers or powder, cumin, oregano, and smoked paprika over the onions and garlic.
- Nestle the seared or raw beef on top of the seasoned onion mixture.
- Pour beef broth, lime juice, and vinegar over the meat. Add salt and pepper to taste. Optionally, add a bay leaf.
- Cover and cook on low for 8–10 hours or on high for 5–6 hours, until beef is tender and shreds easily.
- Remove beef and shred with two forks. Return shredded beef to the juices in the slow cooker and stir well to coat.
- Serve warm in tacos, burritos, bowls, or over rice with your choice of toppings like cilantro, lime wedges, or diced onions.
Notes
- Adjust chipotle quantity for preferred spice level.
- Substitute beef broth with water or salsa if desired.
- Pairs well with tortillas, avocado, queso fresco, and pickled onions.
- Store leftovers in the refrigerator for 3-4 days or freeze longer.