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Slow Cooker Barbacoa Beef

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A tender and flavorful slow cooker barbacoa beef recipe, perfect for tacos, burritos, or served over rice.

Ingredients

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  • 2 pounds beef chuck roast
  • 1/4 cup lime juice
  • 1/4 cup apple cider vinegar
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup beef broth

Instructions

  1. Place the beef chuck roast in the slow cooker, allowing the marbling of the meat to melt away during the cooking process.
  2. In a bowl, mix together lime juice, apple cider vinegar, chopped onion, minced garlic, chipotle peppers, cumin, oregano, salt, and pepper.
  3. Pour the mixture over the beef, ensuring every inch is coated.
  4. Add beef broth to the slow cooker, allowing for both moisture and additional flavor.
  5. Cover and cook on low for 8-10 hours or until the meat is tender.
  6. Once done, shred the beef using two forks and serve it up!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze the shredded beef in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Find it online: https://pinrecipezbylinaa.com/slow-cooker-barbacoa-beef/

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