Prep Time: 10 mins | Cook Time: 4 hrs | Servings: 10
This slow cooker Beef Barbacoa is a very mouthwatering dish that is loaded with perfect Mexican flavors. A no-fuss recipe with melt-in-your-mouth beef that is cooked low and slow. Serve this on tacos with some lime wedges on the side for that perfect Mexican dinner experience at home! You can keep any leftovers in an airtight container (make sure to include the juices) and store them in the fridge for up to 5 days or freeze them for up to 3 months.
Ingredients
4 cloves garlic, minced
1 large yellow onion, diced
3 to 4 lbs chuck roast, cut into 6 to 8 chunks
½ c. beef broth, (try to use low-sodium beef broth whenever possible)
1 can (4-oz.) of green chilies
1 tbsp ground cumin
2 chipotles in adobo, diced
1 tbsp dried oregano
juices from 2 limes
2 tbsp apple cider vinegar
2 bay leaves
1/4 c. chopped fresh cilantro or parsley, for garnish
1 ½ tsp salt
¾ tsp fresh ground black pepper
How to make Slow Cooker Beef Barbacoa
Step 1: Combine the prepped chuck roast, onions, garlic, green chilies, chipotles, ground cumin, oregano, salt, and pepper in the bowl of a slow cooker.
Step 2: Place the beef broth, vinegar, and lime juice in a small bowl. Whisk until combined. On top of the ingredients in your slow cooker, pour the broth mixture. Then, add the bay leaves.
Step 3: Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high until the beef is fall-apart-tender.
Step 4: To a cutting board, transfer the beef. Shred the beef into bite-size pieces using two forks or shredder claws.
Step 5: Return the beef into the slow cooker and stir until well incorporated.
Step 6: Before serving, garnish with cilantro or parsley. Enjoy!
Notes:
NET CARBS: 2 g, WW Freestyle: 6
Nutrition Facts:
Amount Per Serving: Calories 262, Calories from Fat 144, Fat 16g25%, Saturated Fat 7g35%, Cholesterol 94mg31%, Sodium 559mg23%, Potassium 514mg15%, Carbohydrates 3g1%, Fiber 1g4%, Sugar 1g1%, Protein 27g54%, Vitamin A 184IU4%, Vitamin C 3mg4%, Calcium 41mg4%, Iron 4mg22%
Ingredients
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 3 to 4 lbs chuck roast, cut into 6 to 8 chunks
- ½ c. beef broth, (try to use low-sodium beef broth whenever possible)
- 1 can (4-oz.) of green chilies
- 1 tbsp ground cumin
- 2 chipotles in adobo, diced
- 1 tbsp dried oregano
- juices from 2 limes
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1/4 c. chopped fresh cilantro or parsley, for garnish
- 1 ½ tsp salt
- ¾ tsp fresh ground black pepper
Instructions
Step 1: Combine the prepped chuck roast, onions, garlic, green chilies, chipotles, ground cumin, oregano, salt, and pepper in the bowl of a slow cooker.
Step 2: Place the beef broth, vinegar, and lime juice in a small bowl. Whisk until combined. On top of the ingredients in your slow cooker, pour the broth mixture. Then, add the bay leaves.
Step 3: Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high until the beef is fall-apart-tender.
Step 4: To a cutting board, transfer the beef. Shred the beef into bite-size pieces using two forks or shredder claws.
Step 5: Return the beef into the slow cooker and stir until well incorporated.
Step 6: Before serving, garnish with cilantro or parsley. Enjoy!
