Description
A flavorful slow-cooked beef barbacoa perfect for tacos and burrito bowls.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lime juice
- 2 tablespoons apple cider vinegar
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 cup beef broth
Instructions
- Place the beef chuck roast in the slow cooker.
- Combine onion, garlic, cumin, oregano, paprika, salt, and pepper in a bowl.
- Rub the spice mixture over the beef.
- Add lime juice, apple cider vinegar, chipotle peppers, and beef broth to the slow cooker.
- Cover and cook on low for 8 hours or until the beef is tender.
- Shred the beef with two forks and mix it with the juices in the slow cooker.
Notes
- Serve with tortillas, rice, or in a salad.
- Store leftovers in an airtight container in the fridge.
- This recipe can be frozen for later use.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Slow Cooker Beef Barbacoa, Beef Barbacoa, Tacos, Burrito Bowls