Tender, smoky slow cooker barbacoa made with beef chuck, chipotle peppers, and warm Mexican spices. Perfect for tacos, burrito bowls, and meal prep.
Ingredients
- 3 –4 lb 1.4–1.8 kg beef chuck roast, trimmed and cut into 2–3 inch chunks
- 1 tsp salt or to taste
- ½ tsp black pepper
- 4 –6 chipotle peppers in adobo sauce plus 1–2 tbsp adobo sauce
- 5 –6 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp Mexican oregano or regular dried oregano
- ¼ tsp ground cloves
- 2 bay leaves
- ½ cup beef broth
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lime juice about 1 lime
- 1 small yellow onion roughly chopped (optional, for extra depth)
Instructions
Prep the beef
- Pat the beef chunks dry with paper towels. Season generously with salt and black pepper. If you like, sear the beef in a hot skillet with a little oil until browned on all sides, then transfer to a 5–6 quart slow cooker.
Make the barbacoa marinade
- In a blender or food processor, combine chipotle peppers, adobo sauce, garlic, cumin, oregano, ground cloves, beef broth, apple cider vinegar, lime juice, and onion (if using). Blend until smooth.
Slow cook
- Pour the marinade over the beef in the slow cooker. Add the bay leaves and stir to coat the meat evenly. Cover and cook on LOW for 8–9 hours, or on HIGH for 4–5 hours, until the beef shreds easily with a fork.
Shred and finish
- Remove the beef to a bowl and shred with two forks. Discard the bay leaves. Return the shredded beef to the slow cooker and stir it into the cooking juices. Let it sit on LOW for 15–20 minutes so the meat absorbs the sauce. Taste and adjust salt, pepper, or lime juice if needed. Serve warm in tacos, bowls, or as desired