PREP TIME: 10 MINS | COOK TIME: 3 HRS | YIELD: 8 – 12 SERVINGS
This super juicy, tender beef barbacoa is bursting with rich, spicy, and complex flavours! You can easily modify the flavour according to taste. Serve this on your next get-together and pair this mouthwatering slow cooker dish with tacos, burritos, nachos, salads, and more!
INGREDIENTS
1 tbsp olive oil
1 (3-5 pounds) 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)
2 chipotles in adobo sauce (more or less to taste) minced (approx. 2 tbsp)
2 tbsp lime juice
2 tbsp brown sugar
2 tbsp apple cider vinegar
1-3 tsp liquid smoke (depending on how “smoky” you like it)
1 tablespoon EACH ground cumin, dried oregano
1/2 teaspoon EACH chilli powder, smoked paprika
1 teaspoon EACH garlic powder, onion powder
1 tbsp Worcestershire
1/4 teaspoon EACH ground cloves, ground cinnamon
2 bay leaves
2 tsp salt
HOW TO MAKE SLOW COOKER BEEF BARBACOA
Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the cubed beef to the skillet once the oil is over hot. Sear the beef on all sides, then shift the beef to a 6-quart or larger slow cooker and add the rest of the ingredients. Stir until everything is incorporated.
Step 2: Put the lid on and set to cook the beef for 3 ½ – 4 ½ hours on high or 6-8 hours on low or until the beef is easily shredded with a fork.
Step 3: Transfer the beef to a cutting board. Reserve the juices in the slow cooker. Shred the beef and place it back into the slow cooker. Toss the shredded beef with the juices. Continue to cook for another 20 minutes on low heat until the beef absorbs the juices. To taste, add extra hot sauce, lime juice, or brown sugar.
Step 4: Using a pair of tongs, remove the beef from the slow cooker and transfer to a serving bowl or strain the beef in a colander. This way the taco does not get soggy. You can add more enchilada sauce if you prefer a “saucier” beef.
NOTES:
For medium spicy, use 2 chipotle peppers. You can decrease it to 1 or less if you don’t like spice.
I would not skip the Liquid Smoke as it adds a fantastic smokey flavour to the beef.
If refrigerating, make sure to include the juices in the barbacoa beef so it stays juicy.
Ingredients
- 1 tbsp olive oil
- 1 (3-5 pounds) 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)
- 2 chipotles in adobo sauce (more or less to taste) minced (approx. 2 tbsp)
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1-3 tsp liquid smoke (depending on how “smoky” you like it)
- 1 tablespoon EACH ground cumin, dried oregano
- 1/2 teaspoon EACH chilli powder, smoked paprika
- 1 teaspoon EACH garlic powder, onion powder
- 1 tbsp Worcestershire
- 1/4 teaspoon EACH ground cloves, ground cinnamon
- 2 bay leaves
- 2 tsp salt
Instructions
Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the cubed beef to the skillet once the oil is over hot. Sear the beef on all sides, then shift the beef to a 6-quart or larger slow cooker and add the rest of the ingredients. Stir until everything is incorporated.
Step 2: Put the lid on and set to cook the beef for 3 ½ – 4 ½ hours on high or 6-8 hours on low or until the beef is easily shredded with a fork.
Step 3: Transfer the beef to a cutting board. Reserve the juices in the slow cooker. Shred the beef and place it back into the slow cooker. Toss the shredded beef with the juices. Continue to cook for another 20 minutes on low heat until the beef absorbs the juices. To taste, add extra hot sauce, lime juice, or brown sugar.
Step 4: Using a pair of tongs, remove the beef from the slow cooker and transfer to a serving bowl or strain the beef in a colander. This way the taco does not get soggy. You can add more enchilada sauce if you prefer a “saucier” beef.
Notes
For medium spicy, use 2 chipotle peppers. You can decrease it to 1 or less if you don’t like spice. I would not skip the Liquid Smoke as it adds a fantastic smokey flavour to the beef. If refrigerating, make sure to include the juices in the barbacoa beef so it stays juicy.
