Description
This Slow Cooker Beef Barbacoa is a delightful, flavorful dish perfect for tacos, burritos, or rice bowls.
Ingredients
Scale
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons chipotle peppers in adobo sauce
Instructions
- Heat olive oil in a skillet over medium-high heat. Season the chuck roast with salt, black pepper, cumin, oregano, garlic powder, and onion powder.
- Brown the roast on all sides, about 4-5 minutes per side.
- Transfer the roast to the slow cooker.
- In a bowl, mix beef broth, lime juice, apple cider vinegar, and chipotle peppers. Pour over the roast.
- Cover and cook on low for 8 hours or high for 4 hours until the meat is tender.
- Shred the beef with two forks and serve.
Notes
- For extra flavor, let the meat marinate overnight before cooking.
- Great for meal prep, can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 960 milligrams
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 7 grams
- Fiber: 1 gram
- Protein: 30 grams
- Cholesterol: 90 milligrams