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Slow Cooker Barbacoa Beef Recipe

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4.2 from 6 reviews

This tender and flavorful Barbacoa Beef recipe is slow-cooked to perfection, yielding melt-in-your-mouth meat infused with smoky chipotle chilies and warm spices. Perfect for tacos, burritos, or a hearty main dish, this recipe involves searing the beef before slow cooking it with a spiced chipotle sauce, resulting in rich, savory barbacoa that can be easily shredded and enjoyed with your favorite toppings.

Ingredients

Beef and Seasoning

  • 3 lb chuck roast
  • Salt and freshly ground black pepper (about 1 tsp salt and 3/4 tsp pepper)
  • 2 Tbsp vegetable oil, divided
  • 1 1/4 cups beef broth, divided

Chipotle Sauce

  • 3 – 4 chipotle chilies in adobo
  • 6 garlic cloves
  • 1 1/2 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1/4 tsp ground cloves
  • 3 bay leaves
  • 1/4 cup fresh lime juice

Instructions

  1. Prepare the beef: Cut the chuck roast into 6 portions, trimming away any large pieces of fat. Pat dry each piece with paper towels and season generously with salt and pepper.
  2. Sear the first half: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add 3 pieces of the roast and sear until browned on all sides, about 3-4 minutes per side. Transfer these seared pieces to the slow cooker.
  3. Sear the remaining beef: Add the remaining 1 tablespoon of vegetable oil to the skillet and sear the remaining 3 pieces of beef the same way. Place all the beef portions side by side in an even layer inside the slow cooker.
  4. Make the chipotle puree: In a food processor, combine the chipotle chilies, garlic cloves, and 1/4 cup beef broth. Pulse until smoothed into a thick puree, pausing occasionally to scrape down the sides.
  5. Mix the cooking liquid: In a small bowl or a 2-cup liquid measuring cup, whisk together the remaining 1 cup of beef broth with the chipotle puree, ground cumin, dried oregano, and ground cloves until fully combined.
  6. Assemble for cooking: Pour the spiced broth mixture over the beef in the slow cooker. Tuck the bay leaves evenly around and between the beef pieces.
  7. Slow cook the beef: Cover the slow cooker with its lid and cook on low heat for 8 to 9 hours, allowing the meat to become tender and easy to shred.
  8. Shred and finish cooking: Remove the beef pieces from the slow cooker and shred them using two forks. Stir the fresh lime juice into the remaining broth in the slow cooker, then return the shredded beef to the broth. Cover and cook on low or keep warm for an additional 20 to 30 minutes to blend flavors.
  9. Serve: Strain the cooking liquid from the beef if desired, then serve the shredded barbacoa in tortillas with your favorite toppings such as diced onions, cilantro, avocado, or salsa.

Notes

  • Chipotle chilies in adobo sauce add a smoky and spicy flavor; adjust the amount according to your spice preference.
  • Trimming excess fat from the chuck roast avoids greasy final dish but do not remove all fat, as it adds flavor and moisture.
  • If you don’t have a slow cooker, this recipe can be adapted for an oven braise at 300°F for about 3-4 hours.
  • Make sure to let the beef rest before shredding for more tender results.
  • Leftover barbacoa tastes great reheated and can be frozen for up to 3 months.

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