Description
Tender, flavorful slow-cooked beef barbacoa infused with warm spices, citrus, and chilies, perfect for tacos, burritos, or bowls.
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 chipotle peppers in adobo, minced
- 2 tbsp adobo sauce
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lime juice
- 1/2 cup beef broth
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
Instructions
- Heat oil in a skillet over medium-high heat and sear the beef on all sides until browned.
- Place chopped onion and garlic in the bottom of the slow cooker.
- Add chipotle peppers, adobo sauce, vinegar, lime juice, beef broth, cumin, oregano, cloves, salt, and pepper. Stir to combine.
- Place seared beef into the slow cooker and add bay leaves.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours until beef is very tender.
- Remove beef and shred with two forks.
- Return shredded beef to the slow cooker and mix with the juices.
- Serve hot as desired.
Notes
- Adjust chipotle peppers to control spice level.
- Great for tacos, burritos, nachos, or rice bowls.
- Leftovers store well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican