Description
A tender, flavorful, and easy-to-make slow cooker beef barbacoa that shreds perfectly with a fork. This family-friendly recipe uses chuck roast, chipotle peppers, and citrus for a rich, smoky taste that is perfect for tacos, burrito bowls, or meal prep.
Ingredients
- 3–4 pounds beef chuck roast, cut into large chunks
- 4–6 chipotle peppers in adobo sauce, minced
- 3 tablespoons adobo sauce
- 1 large yellow onion, chopped
- 6–8 cloves garlic, minced
- 1 cup orange juice
- 2 tablespoons lime juice
- 1 cup low-sodium beef broth
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Warm corn tortillas for serving
- Diced white onion for serving
- Fresh cilantro for serving
- Lime wedges for serving
- Avocado slices for serving
Instructions
- Pat the beef chuck roast chunks dry with paper towels and season generously with salt and pepper.
- In a bowl, whisk together the minced chipotle peppers, adobo sauce, orange juice, lime juice, beef broth, oregano, cumin, and minced garlic to create the sauce.
- Place the seasoned beef in the bottom of a 6-quart slow cooker. Pour the sauce over the meat, then add the chopped onion and bay leaves. Ensure the meat is mostly submerged in liquid.
- Cover and cook on LOW for 8-10 hours until the meat is fork-tender. (Alternatively, cook on HIGH for 4-5 hours, though texture may vary).
- Remove the meat from the pot and discard the bay leaves. Shred the meat into bite-sized pieces using two forks.
- Return the shredded meat to the slow cooker. If the sauce is too thin, cook uncovered on HIGH for 30 minutes to reduce, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook for 10 minutes to thicken.
- Warm corn tortillas in a dry skillet or tortilla warmer.
- Serve the barbacoa on tortillas topped with diced onion, cilantro, lime wedges, and avocado.
Notes
[‘Use beef chuck roast for best results due to marbling; avoid lean cuts like sirloin.’, ‘Shred the meat while it is still warm for easier handling and better sauce absorption.’, ‘Let the slow cooker sit for 10 minutes after cooking to allow fat to rise, then skim if desired.’, ‘This recipe freezes well for up to 3 months.’, ‘Adjust chipotle peppers to control spice level; remove seeds for milder heat.’]
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup meat + 2 torti
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 3
- Protein: 28
Keywords: slow cooker, barbacoa, beef tacos, chuck roast, chipotle, mexican food, family dinner, meal prep, gluten-free, dairy-free