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Tantalizing Slow Cooker Barbacoa Beef

A delectable and tender beef dish infused with the robust flavors of chipotle chilies, lime, and rich spices, all effortlessly prepared in a slow cooker for a perfect dinner.
5
8 hr 10 min
TOTAL TIME
471
CALORIES
$2.08
PER SERVING
Tantalizing Slow Cooker Barbacoa Beef
Ingredients
BEEF
6 SERVINGS
Boneless Chuck Roast Beef
2 lbs boneless chuck roast beef
Salt
1 tsp salt
Vegetable Oil
2 tbsp vegetable oil
Freshly Cracked Black Pepper
1/2 tsp freshly cracked black pepper
SAUCE
Apple Cider Vinegar
2 tbsp apple cider vinegar
Garlic
6 cloves garlic
minced
Dried Oregano
1 tsp dried oregano
Ground Cumin
1 tbsp ground cumin
Chipotle Peppers In Adobo
3 whole chipotle peppers in adobo
minced
Adobo Sauce
1 tbsp adobo sauce
Lime Juice
1/4 cup lime juice
Chicken Broth
1 cup chicken broth
White Onion
1 medium white onion
diced
Ground Clove
1/4 tsp ground clove
Directions
BEEF
10 min
PREP TIME
8 hr
COOK TIME
8 hr 10 min
TOTAL TIME
1
In a large skillet, heat vegetable oil over medium-high heat.
2
Trim excess fat off the roast, then season on all sides with salt and freshly cracked black pepper.
3
Sear all sides in the hot skillet for about 2 minutes per side, then transfer to the slow cooker.
SAUCE
4
In the same skillet, sauté diced white onion for 3-5 minutes, until slightly tender, then place in the slow cooker with the roast.
5
In a bowl, combine minced chipotle chiles, adobo sauce, apple cider vinegar, lime juice, chicken broth, ground cumin, ground cloves, dried oregano, and minced garlic. Mix until well-combined.
6
Pour the sauce mixture over the roast in the slow cooker.
COOKING
7
Cook on low for 6-8 hours, or on high for 4-6 hours.
8
When cooking time is complete, use two forks to shred the beef until finely shredded or to your liking.
Health Info
Macros
7g
CARBS
33g
FAT
31g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
LOW CARB
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8 hrs 10 min
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Frequently Asked Questions
What kind of meat is best for barbacoa?
Can I cook barbacoa in an oven instead of a pit?
How can I avoid barbacoa coming out too dry?
Why isn't my barbacoa flavorful enough?
Do I need to seal the meat before slow-cooking barbacoa?
What can I serve with barbacoa?
Can I make barbacoa in a slow cooker?
Should I trim the fat off the meat before cooking barbacoa?
What kind of wood should I use if I'm cooking barbacoa traditionally over an open fire?
Do I need to turn the meat while cooking barbacoa?