Slow Cooker Barbacoa Beef
This smoky, spicy, fork-tender beef is so versatile you can use it in Tacos, Burritos, Enchiladas, Quesadillas, and Burrito Bowls with our Cilantro-Lime rice, whole pinto beans, and your favorite toppings!
Servings: 8
Ingredients
- 1 T. olive oil
- 4 lb. chuck roast cut into large chunks
- 1 c. beef broth
- 1 T. low sodium soy sauce
- 1 T. apple cider vinegar
- Juice of 2 limes
- 2 chipotle peppers in adobe sauce diced
- 3 cloves garlic minced
- 1 T. cumin
- 2 tsp. oregano leaves
- 2 tsp. onion powder
- ½ tsp. kosher salt
- ½ tsp. black pepper
- Cilantro Lime Rice for serving
- Whole pinto beans for serving
- Corn or flour tortillas for serving
- TOPPINGS:
- Shredded cheese, lettuce, diced tomatoes, thinly sliced radishes, black olives, green onions, salsa, sour cream, guacamole, and fresh cilantro for sprinkling.
Instructions
- Add olive oil to the bottom of a large pot or Dutch oven over medium high heat. Working in batches (do not over-crowd or the meat will steam not brown) brown all sides of the beef chunks. Transfer to the slow cooker; repeat until all pieces are browned.
- Add the beef broth to the pot, deglazing the pan by scraping up the delicious bits from the bottom of the pan.
- Add soy sauce, apple cider vinegar, lime juice, and chipotle peppers in adobe sauce; stir to combine.
- Add spices – cumin, oregano, onion powder, salt, and black pepper; stir to combine.
- Pour the liquid over the browned beef chunks, gently stir to coat.
- Cover the slow cooker and cook on HIGH for 6 hours or LOW for 8 to 9 hours.
- Shred meat with two forks.
- Serve barbacoa beef in Tacos, Burritos, Enchiladas, Quesadillas, Burrito Bowls with our Cilantro-Lime rice, whole pinto beans, and your favorite toppings.
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