Slow Cooker Beef Barbacoa

Slow Cooker Beef Barbacoa ingredients

• 3.5 lbs boneless beef chuck roast, trimmed of excess fat
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic cloves, minced
• 3 peppers chipotles in adobo sauce, chopped (plus 2 tbsp adobo sauce)
• 1 cup beef broth
• 0.25 cup apple cider vinegar
• 2 tbsp fresh lime juice
• 1.5 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 2 leaves bay leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil

How to make Slow Cooker Beef Barbacoa

1. Pat the 3.5 lbs beef chuck roast dry with paper towels and season generously with 1 tsp salt and 1/2 tsp black pepper on all sides.
2. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef for 3-4 minutes per side until deeply browned, creating a flavorful crust. Remove beef from the skillet and set aside.
3. In the same skillet, if desired, add the 1 chopped yellow onion and cook for 3-5 minutes until softened. Stir in the 4 minced garlic cloves and cook for another minute until fragrant, then remove from heat.
4. In a blender or food processor, combine the seared onion and garlic (if seared), 3 chopped chipotle peppers in adobo with 2 tbsp adobo sauce, 1 cup beef broth, 1/4 cup apple cider vinegar, 2 tbsp fresh lime juice, 1.5 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, and 1/2 tsp smoked paprika. Blend until smooth.
5. Place the seared beef chuck roast into a 6-quart or larger slow cooker. Pour the blended barbacoa sauce evenly over the beef.
6. Add the 2 bay leaves to the slow cooker, nestling them into the liquid. Cover the slow cooker with its lid.
7. Cook on the LOW setting for 10-12 hours, or on the HIGH setting for 6-8 hours, until the beef is incredibly tender and easily shredded with two forks.
8. Carefully remove the cooked beef from the slow cooker and transfer it to a large bowl or cutting board. Discard the bay leaves. Using two forks, shred the beef into bite-sized pieces.
9. Skim any excess fat from the liquid remaining in the slow cooker. Return the shredded beef to the slow cooker and toss it with the flavorful cooking liquid to coat thoroughly.
10. Serve the barbacoa hot in tacos, burritos, bowls, or as a main dish. Garnish with fresh cilantro, diced onion, and a squeeze of fresh lime juice, if desired.

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