Description
Tender, melt-in-your-mouth beef barbacoa slow-cooked in a crockpot with smoky chipotle peppers and spices, perfect for easy weeknight dinners and versatile taco bowls.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 chipotle peppers in adobo sauce plus 2 tablespoons sauce
- 1 cup low-sodium beef broth
- 4 garlic cloves, minced (about 2 tablespoons)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/4 teaspoon ground cloves
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons salt, adjust to taste
- 3 tablespoons fresh lime juice
- 2 bay leaves
- 1 medium onion, diced (about 200g)
- 2 tablespoons olive oil
- Optional toppings: chopped cilantro, diced onions, sliced radishes, avocado, shredded cheese, sour cream, warm tortillas or rice
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast on all sides until browned and caramelized, about 3-4 minutes per side.
- Transfer the seared beef to the crockpot. Add diced onion, minced garlic, chipotle peppers with adobo sauce, beef broth, cumin, oregano, cloves, bay leaves, and salt. Stir gently to combine.
- Cover and cook on low for 8 hours, or until the beef is fall-apart tender.
- Remove the beef from the crockpot and shred with two forks into bite-sized pieces, discarding any large chunks of fat.
- Return shredded beef to the crockpot, stir in fresh lime juice, and remove bay leaves before serving.
- Serve over steamed rice or warm tortillas with your favorite toppings.
Notes
[‘Do not skip searing the beef; it adds depth of flavor.’, ‘Adjust chipotle peppers to control spice level.’, ‘Use fresh lime juice just before serving for brightness.’, ‘Save and stir some cooking liquid back into shredded beef if dry.’, ‘Recipe improves after a day in the fridge; great for meal prep.’, ‘Can be made in an Instant Pot using sauté and pressure cook functions.’, ‘Freeze leftovers in airtight containers for up to 3 months.’]
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the recipe (a
- Calories: 370
- Sodium: 480
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 4
- Fiber: 1
- Protein: 35
Keywords: beef barbacoa, crockpot, slow cooker, taco bowls, easy dinner, chipotle, Mexican, shredded beef, weeknight meal