Slow Cooker Barbacoa Beef
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6
Ingredients
- 2 tablespoons vegetable oil
- 3 pound chuck roast (excess fat trimmed)
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper (divided)
- 2–3 canned chipotle peppers in adobo
- 1/2–1 tablespoon adobo sauce (from canned peppers)
- 1 lime (juiced)
- 3 garlic cloves
- 3 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 1/4 teaspoon ground cloves
- 1 1/2 cups beef stock
- 3 bay leaves
Instructions
- Heat vegetable oil in a large skillet over medium high heat.
- Season roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add roast to skillet to brown and sear all sides, about 4-5 minutes per side.
- While roast is cooking in a food processor add chipotle peppers, adobo sauce, lime juice, garlic cloves, vinegar, cumin, oregano, cloves, 1/2 teaspoon salt, 1/4 teaspoon pepper and blend until smooth.
- With machine still running stream in beef broth until combined.
- Add beef to slow cooker and pour marinade on top.
- Add bay leaves then cover and cook on low for 8-9 hours or on high for 4-5 hours until meat is tender.
- Remove meat from slow cooker and place on cutting board.
- Once cool to touch shred beef using two forks.
- Stir shredded beef back in slow cooker with sauce and continue to cook for 15-30 minutes.
- Remove bay leaves then serve as desired.
Notes
For less heat start by adding only 1/2 tablespoon adobo sauce and 2 chipotle peppers. You can always add more if needed.
I make it with 1 tablespoon adobo sauce and 3 chipotle peppers.