Slow Cooker Barbacoa Beef
Rich, smoky, and fall-apart tender beef chuck roast slow-cooked to perfection with chipotle, garlic, and earthy spices. Perfect for tacos, bowls, and more.
Ingredients
- 3 lb chuck roast Trim large hard fat pieces before cutting into chunks
- salt and black pepper to taste; season generously
- 2 Tbsp vegetable oil canola or grapeseed oil also works
- 1 1/4 cups beef broth divided between the paste and braising liquid
- 3-4 chipotle chilies in adobo adjust based on heat preference
- 6 cloves garlic fresh whole cloves only
- 1 1/2 Tbsp ground cumin
- 1 Tbsp dried oregano rub between fingers before adding
- 1/4 tsp ground cloves a little goes a long way
- 3 bay leaves remove before serving
- 1/4 cup fresh lime juice freshly squeezed, not bottled
Instructions
- Cut the chuck roast into six rough chunks, trim hard fat, pat dry with paper towels, and season all sides with salt and pepper.
- Heat oil in a large skillet over high heat until shimmering. Sear beef chunks for 2-3 minutes per side until a deep brown crust forms, then transfer to the slow cooker.
- Blend chipotle chilies, garlic cloves, and 1/4 cup beef broth until completely smooth to create a flavor paste.
- Whisk together the remaining 1 cup broth, flavor paste, cumin, oregano, and ground cloves. Pour over the beef and tuck in the bay leaves.
- Cook on Low for 8 to 9 hours. Do not lift the lid during cooking.
- Transfer beef to a board and shred with two forks. Stir lime juice into the remaining liquid in the pot, return meat to the pot, and let rest on Warm for 20 minutes.
Notes
Rub the dried oregano between your fingers before adding to release the oils. Use fresh lime juice to cut through the richness of the beef. For a milder version, replace chipotles with 4 teaspoons of mild chili powder.