Description
Tender and flavorful Barbacoa made with succulent beef chuck roast slow-cooked in a rich and aromatic sauce, perfect for filling tacos, burrito bowls, or serving over rice.
Ingredients
Beef Chuck Roast:
3 lbs,
Chipotle Peppers in Adobo Sauce:
3 pieces,
Adobo Sauce:
1 tablespoon,
Onion:
1 small (chopped),
Garlic Cloves:
4 (minced),
Apple Cider Vinegar:
1/4 cup,
Fresh Lime Juice:
1/4 cup,
Ground Cumin:
1 tablespoon,
Dried Oregano:
1 tablespoon,
Ground Cloves:
1 teaspoon,
Ground Cinnamon:
1/2 teaspoon,
Salt:
1 teaspoon,
Black Pepper:
1/2 teaspoon,
Beef Broth:
3/4 cup,
Olive Oil:
2 tablespoons (for searing)
Instructions
- Blend the Sauce: In a blender, combine chipotle peppers, adobo sauce, onion, garlic, apple cider vinegar, lime juice, cumin, oregano, cloves, cinnamon, salt, pepper, and beef broth. Blend until smooth.
- Sear the Beef: Heat olive oil in a skillet, sear beef chunks on all sides until browned.
- Slow Cook: Transfer beef to a slow cooker, pour the sauce over the top. Cook on low for 8 hours or high for 4–5 hours until tender.
- Shred and Serve: Remove beef, shred, return to slow cooker to soak up juices. Serve warm.
Notes
- Barbacoa can be made ahead and refrigerated or frozen for meal prep.
- For extra depth, add a bay leaf or a splash of brewed coffee to the sauce before slow cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 115mg
