Slow Cooker Barbacoa Beef
This slow cooker barbacoa is a delicious main dish to enjoy any day of the week. Shred the beef and serve it in tortillas, over rice, or with low-carb cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
- Category: Beef
- Method: Slow Cook
- Cuisine: Mexican
Ingredients
Scale
- 3 pounds beef chuck (roast or stewing beef)
- Kosher salt
- Black pepper
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 3 chile peppers in adobo sauce
- 6 cloves garlic
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 2 bay leaves
- 2 limes, juiced
- 3 to 4 tablespoons chopped cilantro
Instructions
- If using a whole chuck roast, cut it into 6 to 8 pieces and sprinkle the pieces lightly with kosher salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef when the oil is hot and shimmering (not smoking). Cook, turning, for about 10 minutes or until it is well browned.
- Place the beef in the slow cooker.
- In a blender or with an emulsion blender, combine about half of the beef broth with the chile peppers in adobo, the cumin, oregano, and coriander. Add about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Blend until smooth.
- Pour the blended mixture over the beef, bay leaves, and remaining beef broth.
- Cover and cook the barbacoa beef on high for about 4 hours or on low for 7 to 9 hours. The beef should be very tender and easy to shred.
- Pour off the excess liquids and stir in the lime juice and chopped cilantro.
- Serve in tortillas or with rice.
Find it online: https://classic-recipes.com/slow-cooker-barbacoa-beef/