Ingredients

3 1/2-4 pounds beef chuck roast, cut into 1 1/2” chunks, any large pieces of fat trimmed and discarded

Salt and pepper for seasoning the beef

1 1/2 tablespoons avocado oil or grapeseed oil, or other high heat friendly oil

4 cloves garlic

1/2 of a large yellow onion, cut into chunks

Juice of 2 limes

1/4 cup apple cider vinegar

2 chipotle peppers from a can of chipotles in adobo

1 tablespoon cumin

2 teaspoons chili powder

2 teaspoons oregano

1 teaspoon salt

1/4 teaspoon ground cloves

3/4 cup beef broth

2 bay leaves

Instructions

Step 1: Season the beef chunks generously with salt and pepper. Heat a nonstick skillet over medium-high heat and add the avocado or grapeseed oil. Once the oil is hot, sear the beef for 4-5 minutes per side until golden brown and caramelized. Transfer the beef to your slow cooker.

Step 2: While the beef is cooking, combine the garlic, onion, lime juice, apple cider vinegar, chipotle peppers, cumin, chili powder, oregano, salt, and ground cloves in a food processor or blender. Blend until smooth. Pour this mixture into the slow cooker along with the beef broth and bay leaves, then stir to combine all ingredients.

Step 3: Cook the mixture on high for 4-5 hours or on low for 7-8 hours until the beef is tender and easily falls apart. Remove any large pieces of fat, then shred the beef with two forks directly in the slow cooker, or remove the beef, shred it, and mix it back into the juices.

Step 4: Serve the barbacoa beef in tacos, on salads, or as a filling for burrito bowls. Enjoy!

Tips & Variations

For a milder flavor, reduce the number of chipotle peppers or omit the adobo sauce from the canned peppers.

Try substituting beef broth with chicken broth or vegetable broth for a lighter taste.

If you don’t have a food processor, you can finely chop the garlic and onion and whisk the other ingredients together before adding to the slow cooker.

Use leftover barbacoa as a topping for baked potatoes or mix with scrambled eggs for a flavorful breakfast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if needed to keep it moist. You can also freeze the cooked barbacoa for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can substitute with beef brisket or short ribs, but cooking times may vary slightly. Chuck roast remains the best choice for tenderness and flavor in slow cooking.