Description
This Slow Cooker Barbacoa Beef is packed with rich, savory flavors. The tender chuck roast is slowly cooked with aromatic spices, lime, and cilantro, creating a deliciously juicy beef perfect for tacos, burritos, or bowls.
Ingredients
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1 tablespoon vegetable oil
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3 1/2 pounds boneless chuck roast (good quality)
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1/2 cup low sodium beef broth
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1 tablespoon kosher salt
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1 tablespoon chili powder
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon cumin
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1 teaspoon paprika
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1 teaspoon freshly ground black pepper
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1 lime
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1 tablespoon freshly minced cilantro
Instructions
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Sear the Meat: Heat the vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
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Transfer to Slow Cooker: Transfer the seared roast to the slow cooker.
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Add the Ingredients: Pour the low sodium beef broth over the roast, and sprinkle the kosher salt, chili powder, garlic powder, onion powder, cumin, paprika, and black pepper over the top.
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Cook: Squeeze the lime juice over the roast and cover the slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, until the meat is very tender and shreds easily.
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Shred the Beef: Once cooked, remove the roast from the slow cooker and shred the meat with two forks.
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Finish: Stir in the freshly minced cilantro into the shredded beef.
- Serve: Serve the barbacoa beef in tacos, burritos, bowls, or with your favorite sides.
Notes
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For extra flavor, marinate the roast in the spices for 1-2 hours before searing and slow cooking.
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You can also add a few chipotle peppers in adobo sauce to the slow cooker for a smoky kick.
- This barbacoa beef is perfect for meal prep and can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican