PREP TIME: 10 MINS | COOK TIME: 3 HRS | SERVINGS: 8 – 12
This is a flavour-packed, very rich, and scrumptious beef barbacoa with melt-in-your-mouth tender shredded beef. An easy recipe that you can make ahead. The best part is this is pretty customizable. Pair this up with tacos, burritos, nachos, salads, and more for a quick meal any time of the week!
INGREDIENTS
1 tbsp vegetable oil
1 (3-5 pounds) beef chuck roast trimmed of excess fat, cut into 8-10 pieces
SLOW COOKER INGREDIENTS:
2 4 ounces can MILD chopped green chiles
1/2 c. mild red enchilada sauce
2 tbsp apple cider vinegar
2 tbsp lime juice
1 tbsp Worchestershire
2 tbsp brown sugar
2 chipotles in adobo sauce (more or less to taste) minced (about 2 tbsp)
1 tablespoon EACH ground cumin, dried oregano
1/2 teaspoon EACH chilli powder, smoked paprika
1 teaspoon EACH garlic powder, onion powder
1/4 teaspoon EACH ground cloves, ground cinnamon
2 bay leaves
1-3 tsp liquid smoke (adjust depending on how “smoky” you prefer it)
2 tsp salt
HOW TO MAKE SLOW COOKER BEEF BARBACOA
Step 1: In a large heavy-duty bottom skillet, heat 1 tbsp vegetable oil over medium-high heat. Add the cubed beef once the oil is very hot and sear on all sides. To a 6-quart (or larger) slow cooker, transfer the beef with the rest of the ingredients. Mix well.
Step 2: Put the lid on and set to cook for 3 ½ – 4 ½ hours on high or 6-8 hours on low or until the beef is fork-tender.
Step 3: To a cutting board, transfer the beef. Keep the juices in the slow cooker. Shred the beef and return to the slow cooker. Toss the shredded beef into the slow cooker juices and resume cooking for another 20 minutes for the beef to absorb the juices. To taste, add more hot sauce, lime juice, or brown sugar.
Step 4: Using a pair of tongs, remove the beef to a serving bowl. Alternately, you can strain in a colander to make sure the tacos will not get soggy. Add extra enchilada sauce if you prefer a “saucier” beef.
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