PREP TIME: 10 MINS | COOK TIME: 3 HRS | SERVINGS: 8 – 12
Melt-in-your-mouth beef barbacoa that you can easily make in a slow cooker. It takes hours to make, but the wait is worth it! Incredibly juicy and tender beef that is bursting with rich and easily modifiable flavour.
INGREDIENTS
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1 tbsp vegetable oil
1 (3-5 pound) beef chuck roast trimmed of excess fat, cut into 8-10 pieces
SLOW COOKER INGREDIENTS:
2 4-ounces cans MILD chopped green chiles
1/2 c. mild red enchilada sauce (use 10 ounces can if making my enchiladas recipe)
1 tbsp Worchestershire
2 tbsp lime juice
2 tbsp apple cider vinegar
2 chipotles in adobo sauce (more or less to taste) minced (approx. 2 tbsp)
2 tbsp brown sugar
1 tablespoon EACH ground cumin, dried oregano
1-3 tsp liquid smoke (depending on how “smoky” you like it)
1 teaspoon EACH garlic powder, onion powder
1/4 teaspoon EACH ground cloves, ground cinnamon
1/2 teaspoon EACH chilli powder, smoked paprika
2 bay leaves
2 tsp salt
HOW TO MAKE SLOW COOKER BEEF BARBACOA
Step 1: In a large heavy bottom skillet, heat 1 tbsp vegetable oil over medium-high heat. Add the cubed beef to the very hot oil and sear all sides. To a 6-quart (or larger) slow cooker, transfer the seared beef along with the rest of the ingredients. Stir well. Put the lid on and set to cook for 3 ½ – 4 ½ hours on high or 6 to 8 hours on low or until the beef is fork-tender.
Step 2: To a cutting board, transfer the beef (but do not discard the juices in the slow cooker). Shred the beef and return to the slow cooker. Toss the shredded beef with the slow cooker juices. Continue to cook for about 20 minutes on low for the beef to absorb the juices. Now, add the hot sauce, lime juice, or brown sugar.
Step 3: Using pair of tongs, take the beef from the slow cooker and into a serving bowl. You can also strain in a colander. This will ensure the tacos, etc. Will not be soggy. Feel free to add more enchilada sauce if you prefer “saucier” beef.
Ingredients
- 1 tbsp vegetable oil
- 1 (3-5 pound) beef chuck roast trimmed of excess fat, cut into 8-10 pieces
- SLOW COOKER INGREDIENTS:
- 2 4-ounces cans MILD chopped green chiles
- 1/2 c. mild red enchilada sauce (use 10 ounces can if making my enchiladas recipe)
- 1 tbsp Worchestershire
- 2 tbsp lime juice
- 2 tbsp apple cider vinegar
- 2 chipotles in adobo sauce (more or less to taste) minced (approx. 2 tbsp)
- 2 tbsp brown sugar
- 1 tablespoon EACH ground cumin, dried oregano
- 1-3 tsp liquid smoke (depending on how “smoky” you like it)
- 1 teaspoon EACH garlic powder, onion powder
- 1/4 teaspoon EACH ground cloves, ground cinnamon
- 1/2 teaspoon EACH chilli powder, smoked paprika
- 2 bay leaves
- 2 tsp salt
Instructions
Step 1: In a large heavy bottom skillet, heat 1 tbsp vegetable oil over medium-high heat. Add the cubed beef to the very hot oil and sear all sides. To a 6-quart (or larger) slow cooker, transfer the seared beef along with the rest of the ingredients. Stir well. Put the lid on and set to cook for 3 ½ – 4 ½ hours on high or 6 to 8 hours on low or until the beef is fork-tender.
Step 2: To a cutting board, transfer the beef (but do not discard the juices in the slow cooker). Shred the beef and return to the slow cooker. Toss the shredded beef with the slow cooker juices. Continue to cook for about 20 minutes on low for the beef to absorb the juices. Now, add the hot sauce, lime juice, or brown sugar.
Step 3: Using pair of tongs, take the beef from the slow cooker and into a serving bowl. You can also strain in a colander. This will ensure the tacos, etc. Will not be soggy. Feel free to add more enchilada sauce if you prefer “saucier” beef.
