Slow Cooker Beef Barbacoa
Slow Cooker Beef Barbacoa is so easy to make, so flavorful and delicious. Slow cooked until beef is tender and falling apart. This recipe is so versatile as it can be served in so many different ways. Perfect for tacos, burritos, burrito bowls, salads, and more.
Ingredients
- 3 lbs boneless beef chuck roast
- 5 cloves of garlic
- 1 medium yellow onion
- 2 tbsp tomato paste
- 1/4 cup lime juice
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tbsp oregano
- 2 tsp pink sea salt
- 1 tsp black pepper
- 1/8 tsp ground cloves
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp crushed chipotle chili
- 1 tbsp chili powder
- 1 cup beef broth
Instructions
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Start by thinly slicing onion and mince garlic. In a small mixing bowl whisk together oregano, pink sea salt, black pepper, ground cloves, paprika, cumin, crushed chipotle chili, and chili powder. Make sure spices are well blended together.
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Pat beef chuck dry and place on a large cutting board. Sprinkle spice mix over beef chuck and rub throughly all over the chuck along with minced garlic. Make sure you get the bottom and those sides. Place seasoned beef chuck in slow cooker.
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Toss sliced onions over prepped beef chuck. Pour in lime juice, apple cider vinegar, add tomato paste and toss in bay leaves. Pour beef broth over chuck and give eveything a quick stir. Place lid on slow cooker and turn on low. Slow cook beef chuck for 8 hours.
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After 8 hours, remove lid from slow cooker. Beef chuck should be cooked to the point it has started to fall apart. Use tongs to finish completely shredding chuck. Once all chuck is completely shredded, give it a good stir while still in the pot with the broth.
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Serve beef barbacoa while still hot over heated tortillas to make tacos or burritos, over rice to make burrito bowls, or in any other preferred way. Enjoy!
Recipe Notes
Tips and Substitutions:
- You want to make sure you slow cook your beef barbacoa- This is what will get your beef nice and tender.
- Use any cut of beef that is tough and can be slowly cooked for a long time- This recipe calls for beef chuck roast but you can also use other cuts such as brisket and beef shoulder.
- Do not use lean meat for this recipe- it will dry out and become too stringy.
- Substitute for beef broth- You can use chicken or vegetable broth. I would suggest to use low-sodium broth to keep the amount of salt under control.