Prep Time: 10 mins | Cook Time: 6 hrs 0 min | Total Time: 6 hrs 10 min | Servings: 6
Melt-in-your-mouth barbacoa beef is perfect for your favourite Mexican dishes such as tacos, burritos, enchiladas, and more! The beef is cooked slow and low in savoury spices until easily shredded with a fork.
Mexican dishes are one of the most amazing dishes in the world! They have a wonderful fusion of flavours that burst in our mouths. I love Mexican food that I can eat for breakfast, lunch, and dinner. I have my favourites, and this Barbacoa beef is on the top of my list. It pairs perfectly with all my homemade Mexican dishes. I can serve this over rice, in burritos, enchiladas, tacos, and a lot more. I guarantee that you’ll drool just by the aroma of this barbacoa beef!
Ingredients
1 small white or yellow onion chopped
2 ½ – 3 lbs beef chuck roast
2 tbsp minced garlic
3 tbsp apple cider vinegar
3 chipotle peppers – roughly chopped
½ c. water – or beef broth
juice of 1 lime – (2-3 tbsp)
4 tsp ground cumin
¼ tsp ground cloves – (optional)
2 tsp dried oregano
optional: red onion, cilantro, and lime wedges for topping
1 tsp salt – (or to taste)
1 tsp black pepper – (or to taste)
How to make Slow Cooker Barbacoa Beef
Step 1: In a greased slow cooker, place the chuck roast. Combine the vinegar, garlic, chipotle peppers, lime juice, beef broth, cumin, oregano, cloves, and salt and pepper until mixed. Pour this over the roast.
Step 2: Put the lid on and set to cook for 4 to 5 hours on high or 6 to 8 hours on low.
Step 3: Using two forks, shred the roast.
Step 4: Serve the beef right away with your preferred side sides or freeze. If freezing, thaw before serving.
Note:
This Barbacoa Beef is great in tacos, enchiladas, burritos, salads, and more!
Nutrition Facts:
Calories: 778 kcal, Carbohydrates: 5 g, Protein: 81 g, Fat: 48 g, Saturated Fat: 21 g, Trans Fat: 3 g, Cholesterol: 287 mg, Sodium: 806 mg, Potassium: 1454 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 73 IU, Vitamin C: 2 mg, Calcium: 95 mg, Iron: 10 mg
Ingredients
- 1 small white or yellow onion chopped
- 2 ½ - 3 lbs beef chuck roast
- 2 tbsp minced garlic
- 3 tbsp apple cider vinegar
- 3 chipotle peppers - roughly chopped
- ½ c. water - or beef broth
- juice of 1 lime - (2-3 tbsp)
- 4 tsp ground cumin
- ¼ tsp ground cloves - (optional)
- 2 tsp dried oregano
- optional: red onion, cilantro, and lime wedges for topping
- 1 tsp salt - (or to taste)
- 1 tsp black pepper - (or to taste)
Instructions
Step 1: In a greased slow cooker, place the chuck roast. Combine the vinegar, garlic, chipotle peppers, lime juice, beef broth, cumin, oregano, cloves, and salt and pepper until mixed. Pour this over the roast.
Step 2: Put the lid on and set to cook for 4 to 5 hours on high or 6 to 8 hours on low.
Step 3: Using two forks, shred the roast.
Step 4: Serve the beef right away with your preferred side sides or freeze. If freezing, thaw before serving.
Notes
This Barbacoa Beef is great in tacos, enchiladas, burritos, salads, and more!
