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Recipe by:

Dana Ramsey

Tender Slow Cooker Barbacoa Beef for Festive Gatherings

A simple and delicious way to prepare tender barbacoa beef in your slow cooker, perfect for any festive gathering.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Beef and Base
  • 3-4 lb. beef chuck roast, well-marbled
  • 1 Tbsp. olive oil
  • 1 onion, roughly chopped
  • 4 cloves garlic, minced
Group: Spices and Sauces
  • 2-3 whole chipotle peppers in adobo sauce adjust for heat preference
  • 2 Tbsp. adobo sauce from the chipotle can
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. smoked paprika
  • 1 bay leaf
  • 1 cup beef broth
  • 1 Tbsp. apple cider vinegar
  • Salt and pepper to taste
Group: For Serving
  • Fresh cilantro
  • Lime wedges
  • Warm tortillas

Equipment

  • Slow cooker
  • Large skillet
  • Blender

Method
 

  1. In a large skillet over medium-high heat, heat the olive oil until it shimmers. Season the beef chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides until beautifully browned—about 3 to 4 minutes per side.
  2. In a blender, combine the chopped onion, minced garlic, chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, bay leaf, and beef broth. Blend until smooth.
  3. Transfer the seared beef to your slow cooker. Pour the blended sauce over the beef, then drizzle the apple cider vinegar on top.
  4. Set your slow cooker on low for 8-10 hours or high for 4-5 hours.
  5. Once the cooking time is up, remove the beef from the slow cooker and shred it into bite-sized pieces. Return the shredded beef to the slow cooker and stir to combine with the sauce.
  6. Serve the barbacoa hot, garnished with fresh cilantro and lime wedges.

Notes

Making barbacoa is incredibly satisfying—watching the flavors meld over hours is a lesson in patience that leads to such a rewarding dish.