Cooking time: LOW 8-10 HOURS OR HIGH 6-8 HOURS IN A SLOW COOKER OR 2 HOURS IN A PRESSURE COOKER/INSTANT POT | Servings: 10
This Beef Barbacoa is a pretty versatile dish. You can serve this on tortillas, chips, or lettuce for a delicious meal that everyone will surely enjoy!
Ingredients
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2 tablespoons olive oil
3-5 pounds Beef Chuck Roast or Beef Cheek
3-4 chipotle peppers in adobo sauce, chopped
1 c. beef broth
⅓ c. orange juice
¼ c. lime juice
1 teaspoon apple cider vinegar
¼ c. light brown sugar
5 cloves garlic, minced
1 onion, chopped
2 teaspoons Oregano
1 tablespoon cumin
2 teaspoons Kosher salt
OPTIONAL:
Cilantro
Tortillas
Lime wedges
Onion
How to make Everyday Beef Barbacoa
Step 1: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, sear the roast for about 4 to 5 minutes per side until brown. To a slow cooker, transfer the roast when done searing.
Step 2: Add the orange juice and the rest of the ingredients to the bowl of a food processor. Blend until well combined and smooth, then pour this over the roast.
Step 3: Put the lid on and set to cook the roast for 8 to 10 hours on low or 6 to 8 hours on high.
Step 4: When the time is up, carefully take the beef from the slow cooker and shred it. Place the shredded meat back in the slow cooker and continue cooking for 10 minutes on high to absorb additional liquid.
Step 5: Serve the beef barbacoa with warmed tortillas and your favourite toppings. Enjoy!
PRESSURE COOKER/INSTANT POT:
To heat up the Instant Pot/pressure cooker, press the “Saute” button to “Saute More”/ Once the IP says “HOT”, add the olive oil, ensuring the bottom of the IP is well coated. Put the beef to the hot oil and sear both sides. Now, turn the Saute mode off.
Add the orange and the rest of the ingredients to the bowl of a food processor. Pulse until smooth and well blended, then pour this over the roast.
Close the lid, lock it, and set the IP to “Manual”, selecting the “High Pressure” setting. Set the timer to 90 minutes. When the timer beeps, do a natural release of pressure, then allow the rest of the steam to evaporate before carefully removing the lid.
Take the beef from the cooker and shred it. Place the shredded meat back to the IP and continue to cook for another 10 minutes on “Saute” to absorb the extra liquid. When done, serve the beef barbacoa with warmed tortillas and your favourite toppings. Enjoy!
Nutrition Facts:
471 Calories | 272.8 Calories from fat | 30.4 g Total Fat (11.3 g Saturated Fat | 0 g Trans Fat | 1.3 g Polyunsaturated Fat | 13.8 g Monounsaturated Fat | 172 mg Cholesterol | 243.1 mg Sodium | 3.26 g Total Carbohydrate | 0.22 g Dietary Fiber | 43.5 g Protein | 3.78 mg Iron | 368.1 mg Potassium | 10.95 mg Niacin | 0.4 mg Vitamin B6 | 3.18 mcg Vitamin B12 | 10.03 mg Zinc | 40.69 mcg Selenium | 165.21 mg Choline.
Excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Ingredients
- 2 tablespoons olive oil
- 3-5 pounds Beef Chuck Roast or Beef Cheek
- 3-4 chipotle peppers in adobo sauce, chopped
- 1 c. beef broth
- ⅓ c. orange juice
- ¼ c. lime juice
- 1 teaspoon apple cider vinegar
- ¼ c. light brown sugar
- 5 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons Oregano
- 1 tablespoon cumin
- 2 teaspoons Kosher salt
- OPTIONAL:
- Cilantro
- Tortillas
- Lime wedges
- Onion
Instructions
Step 1: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, sear the roast for about 4 to 5 minutes per side until brown. To a slow cooker, transfer the roast when done searing.
Step 2: Add the orange juice and the rest of the ingredients to the bowl of a food processor. Blend until well combined and smooth, then pour this over the roast.
Step 3: Put the lid on and set to cook the roast for 8 to 10 hours on low or 6 to 8 hours on high.
Step 4: When the time is up, carefully take the beef from the slow cooker and shred it. Place the shredded meat back in the slow cooker and continue cooking for 10 minutes on high to absorb additional liquid.
Step 5: Serve the beef barbacoa with warmed tortillas and your favourite toppings. Enjoy!
PRESSURE COOKER/INSTANT POT:
To heat up the Instant Pot/pressure cooker, press the “Saute” button to “Saute More”/ Once the IP says “HOT”, add the olive oil, ensuring the bottom of the IP is well coated. Put the beef to the hot oil and sear both sides. Now, turn the Saute mode off.
Add the orange and the rest of the ingredients to the bowl of a food processor. Pulse until smooth and well blended, then pour this over the roast.
Close the lid, lock it, and set the IP to “Manual”, selecting the “High Pressure” setting. Set the timer to 90 minutes. When the timer beeps, do a natural release of pressure, then allow the rest of the steam to evaporate before carefully removing the lid.
Take the beef from the cooker and shred it. Place the shredded meat back to the IP and continue to cook for another 10 minutes on “Saute” to absorb the extra liquid. When done, serve the beef barbacoa with warmed tortillas and your favourite toppings. Enjoy!
