Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings
Tender meat smothered in a delicious sauce; this Slow Cooker Barbacoa Beef is to die for! I am so excited to share this recipe with you because I am sure that you are going to love it! 6 hours of cooking time is worth it! Serve this with tacos, salad, or anything you want, and you have yourself a meal to remember. Don’t forget to share this recipe with your loved ones. Enjoy!
juice of 1 lime – (2-3 tbsp)
4 tsp ground cumin
3 tbsp apple cider vinegar
3 chipotle peppers – roughly chopped
½ c water – or beef broth
2 tbsp minced garlic
2 tsp dried oregano
1 small white or yellow onion, chopped
2 ½ – 3 lbs. beef chuck roast
1 tsp black pepper – (or to taste)
1 tsp salt – (or to taste)
optional: red onion, cilantro, and lime wedges for topping
¼ tsp ground cloves – (optional)
1. Apply cooking spray with a slow cooker.
2. In a mixing bowl, add lime juice, vinegar, oregano, cumin, garlic, chipotle peppers, salt, pepper, beef broth, and cloves. Stir until well blended. Pour the mixture on top of the roast in the slow cooker.
3. Cover and seal the slow cooker, then cook the roast for about 4 to 5 hours on a high setting or 6 to 8 hours on a low setting. When the meat is fork-tender, it is ready for serving.
4. Use two forks to shred the roast into small pieces.
5. Serve and enjoy!
Place any leftovers in an airtight container, then place them inside the fridge or freezer.
This barbacoa beef is best served with salads, enchiladas, tacos, or pretty much anything.
Calories: 778 kcal, Carbohydrates: 5 g, Protein: 81 g, Fat: 48 g, Saturated Fat: 21 g, Trans Fat: 3 g, Cholesterol: 287 mg, Sodium: 806 mg, Potassium: 1454 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 73 IU, Vitamin C: 2 mg, Calcium: 95 mg, Iron: 10 mg
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