Barbacoa (Slow Cooker)
Mexican beef barbacoa that's juicy, meltingly tender, seasoned with flavorful chilies and spices, and made easy right in the slow cooker!
Ingredients
- 4 pounds beef chuck roast (cut into 3-inch chunks)
- 1 onion (diced)
- 3-4 chipotles in adobo sauce (finely diced)
- 5 garlic cloves (minced)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 3/4 cup beef stock
- 3 bay leaves
Directions
- 1
Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
- 2
Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8-9 hours, or on high for 4-5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
- 3
Remove the beef to a cutting board and use two forks to shred it.
- 4
Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
- 5
Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.