Slow Cooker Barbacoa

5 from 1 vote

Tender, flavorful shredded beef made right in the slow cooker. Serve it in tacos, burrito bowls, quesadillas, nachos, or salads for an easy family dinner.

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: Dinner, Easy Recipes, Homemade, Mexican, Slow Cooker, The Cooking Mawma

Servings:

Equipment

1 Slow Cooker

Ingredients

3 1/2 lbs boneless chuck roast
2 tsp ground cumin
2 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground cloves
1/4 tsp black pepper
1 small white or yellow onion sliced thinly
5 garlic cloves minced
1 cup beef broth
1/4 cup fresh lime juice
2 tbsp apple cider vinegar
2 chipotle peppers in adobo sauce chopped
3 bay leaves
1/4 cup cilantro

Instructions

Season the beef. Pat the chuck roast dry with paper towels. Combine the cumin, salt, garlic powder, onion powder, cloves, and black pepper, then season the roast on all sides.
Add everything to the slow cooker. Place the seasoned roast in the slow cooker. Add the sliced onion, garlic, beef broth, lime juice, apple cider vinegar, chipotle peppers, and bay leaves.
Cook until tender. Cover and cook on HIGH for 5–6 hours or LOW for 8–10 hours, until the beef is tender and pulls apart easily with a fork.
Shred the beef. Remove and discard the bay leaves. Transfer the beef to a cutting board or large bowl and shred it with two forks.
Finish and serve. Return the shredded beef to the slow cooker and toss it with the cooking juices and cilantro. Taste and add more salt if needed, then serve warm.

Nutrition