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Slow Cooker Beef Barbacoa Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 8 hours 20 minutes
  • Yield: 4 servings

Description

This Beef Barbacoa recipe features tender, slow-cooked chuck roast richly infused with chipotle chiles and a blend of aromatic spices. Perfect for tacos, bowls, or burritos, the beef is seared for a deep flavor, then slow-cooked until it easily shreds, creating a moist and flavorful dish that is a staple in Mexican cuisine.

Ingredients

Beef

  • 2 pounds chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil (for searing)
  • 4 bay leaves (fresh or dried)

Sauce

  • 2 tablespoons chipotle chiles and surrounding sauce (about 1 full chili with sauce)
  • 3/4 cups beef broth (Swanson highly recommended)
  • 1/3 cup apple cider vinegar
  • 4 tablespoons lime juice
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoons coriander
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1/2 teaspoon allspice

Instructions

  1. Cut Beef: Cut the chuck roast into about 10 even pieces without trimming off the fat. Pat each piece dry thoroughly with paper towels to ensure a good sear. Season all sides with salt and pepper evenly.
  2. Brown Beef: Heat the vegetable oil in a large pot or skillet, preferably cast iron, over high heat. Sear the beef pieces in batches, making sure not to overcrowd the pan. Brown all sides until the meat has a rich dark color and releases easily from the pan. Once browned, transfer all pieces to the slow cooker.
  3. Blend Sauce: Combine chipotle chiles with their sauce, beef broth, apple cider vinegar, lime juice, minced garlic, chili powder, coriander, oregano, cumin, and allspice in a blender. Blend for about 1 minute until the sauce is completely smooth.
  4. Add Sauce: Pour the blended sauce over the seared beef in the slow cooker. Add the bay leaves. Use a spoon or tongs to turn the beef pieces so they are well coated and mostly submerged in the sauce.
  5. Slow Cook: Cover the slow cooker and cook the beef on low heat for 8 hours, or until the meat is very tender and shreds easily with a fork.
  6. Shred Beef: Transfer the slow-cooked beef to a large bowl. Using two forks, shred the meat, discarding any large pieces of fat. Spoon some of the cooking liquid over the shredded beef to keep it juicy. Taste and adjust seasoning with salt if necessary.
  7. Serve: Serve the barbacoa in tacos, bowls, or burritos with your favorite toppings. Popular options include charred tortillas, cabbage tossed with cilantro-lime sauce, sliced avocado, and extra cilantro-lime sauce for brightness.

Notes

  • When searing, ensure the pan is hot to get a deep brown crust, which adds flavor through the Maillard reaction.
  • Using fresh or dried bay leaves imparts subtle earthiness to balance the smoky chipotle flavors.
  • Adjust the amount of chipotle chiles depending on your preferred spice level.
  • Cooking low and slow in the slow cooker ensures tenderness and flavor depth.
  • This dish keeps well refrigerated for up to 4 days and freezes excellently for future meals.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://sarabaking.com/slow-cooker-beef-barbacoa-recipe/