Description
This easy Crockpot Barbacoa Beef turns a simple beef chuck roast into tender shredded meat with smoky chipotle flavor and a bright touch of lime. It is one of the best quick prep ideas for a healthy weeknight dinner and it also works for meal prep or a holiday potluck or a casual party. The slow cooker keeps everything simple while the rich sauce makes every bite satisfying in tacos and rice bowls and salads or warm tortillas.
Ingredients
- 3 pounds Beef chuck roast
- 3 peppers plus 2 tablespoons sauce Chipotle peppers in adobo sauce
- 1 cup Beef broth
- 3 tablespoons Fresh lime juice
- 2 tablespoons Apple cider vinegar
- 5 cloves Garlic
- 1 medium Yellow onion
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 1 quarter teaspoon Ground cloves
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 Bay leaves
- 1 quarter cup Fresh cilantro
- 8 small tortillas Corn tortillas
Instructions
- Cut the three pound beef chuck roast into six irregular chunks so the meat cooks evenly while keeping a natural homemade appearance. Coat every piece with kosher salt and black pepper and leave some seasoning more concentrated along the uneven edges.
- Combine the chipotle peppers and adobo sauce with beef broth and lime juice and apple cider vinegar and garlic and cumin and oregano and cloves. Blend until the mixture changes into a thick reddish brown sauce with tiny visible flecks and a slightly uneven texture.
- Scatter the chopped yellow onion across the bottom of the slow cooker and place the six seasoned beef chunks over it with loose spacing. Pour the chipotle sauce across the meat so the tops remain partly visible and tuck the two bay leaves between separate pieces.
- Cook the beef on low until the chunks become dark brown and soft enough to separate under gentle pressure. The onions should nearly dissolve into the bubbling sauce. Rotate the softened pieces midway through cooking so different sides absorb the liquid and develop non uniform color.
- Separate all six softened beef chunks into irregular strands and small juicy pieces while removing the bay leaves and any large pieces of fat. Fold the shredded meat through the thickened sauce until it is coated without becoming completely submerged.
- Divide the finished beef among eight warm corn tortillas and keep each portion loose so the irregular meat texture remains visible. Scatter fresh cilantro unevenly over the tacos and leave a little smoky sauce gathered naturally along the folded edges.
Notes
Pro Tips:
- Choose a well marbled chuck roast because the internal fat melts slowly and keeps the shredded barbacoa moist and flavorful.
- Avoid lifting the slow cooker lid repeatedly because released heat can increase the cooking time and delay tenderization.
- Blend the sauce until mostly smooth while keeping tiny spice flecks because they add rustic texture to the finished beef.
- Rest the shredded beef in the reduced sauce for ten minutes so the strands absorb more smoky and savory flavor.
Storage: Allow the Crockpot Barbacoa Beef to cool until it is no longer steaming before moving it into a shallow airtight container. Keep enough cooking sauce with the shredded meat to coat the strands and protect them from drying. Store the beef in the refrigerator for up to four days. Keep the tortillas and cilantro in separate containers because the tortillas can become soggy and the fresh herbs can darken. Reheat individual portions in a covered saucepan over low heat or in a microwave safe dish. Add a spoonful of beef broth when the sauce appears too thick and stir only until the meat is hot. Freeze the cooled barbacoa with its sauce in airtight portions for up to three months. Thaw it overnight in the refrigerator and reheat gently so the shredded texture stays tender.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Cuisine: Mexican Inspired