Description
This Crockpot Barbacoa Beef recipe delivers tender, flavorful shredded beef with smoky chipotle and aromatic spices. Slow-cooked to perfection, this dish is perfect for tacos, burritos, or a hearty meal that you can easily prepare with minimal hands-on time.
Ingredients
Scale
Marinade
- 3 limes, juiced
- ¼ cup rice vinegar
- 3 chipotle peppers in adobo sauce (from a 7-ounce can)
- 3 cloves garlic
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon ground cloves
- 1 shallot, finely chopped
Beef and Seasoning
- 3 pounds beef chuck roast, trimmed and cut into 3-inch chunks
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon vegetable oil
- 1 cup low sodium beef broth
- 2 bay leaves
Instructions
- Juice the limes: Squeeze the juice from 3 limes into a small bowl. Set aside the juiced limes to add later in the slow cooking process.
- Prepare the marinade: In a food processor, combine the freshly squeezed lime juice, rice vinegar, chipotle peppers, garlic, ground cumin, dried oregano, ground cloves, and chopped shallot. Blend for approximately 30 seconds until smooth. Set the marinade mixture aside.
- Season the beef: Trim excess fat from the beef chuck roast and cut it into 3-inch chunks. Season all sides of the meat chunks with kosher salt, ground black pepper, and smoked paprika for a flavorful crust.
- Sear the beef: Heat vegetable oil in a cast iron skillet over high heat. In batches, sear the beef chunks on all sides, about 45 seconds per side, to develop a rich brown crust that enhances the flavor.
- Assemble in the crockpot: Place the seared beef chunks into the crockpot insert. Pour the prepared marinade and low sodium beef broth over the meat. Add the two bay leaves and the previously juiced limes on top of the beef.
- Slow cook the beef: Cover the crockpot and cook on low heat for 6 hours to allow the beef to become tender and infused with the smoky marinade flavors.
- Finish and shred: After cooking, carefully remove the juiced limes and bay leaves. Using two forks or meat claws, shred the beef into tender pieces perfect for serving in tacos, burritos, or as desired. Enjoy!
Notes
- Searing the beef before slow cooking adds a depth of flavor, but if short on time, you can skip this step.
- The chipotle peppers in adobo sauce add smoky heat; adjust the number of peppers to your spice preference.
- Shredded barbacoa keeps well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with warm tortillas, fresh cilantro, diced onions, and lime wedges for an authentic taco experience.
- For a thicker sauce, remove the beef after cooking and reduce the cooking liquids on the stove.
