Description
Make tender, flavorful beef barbacoa in your slow cooker for tacos or bowls.
Ingredients
Scale
- 3 lb beef chuck roast, trimmed and cut into large chunks
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 1/4 cup lime juice, fresh
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
Instructions
- Place the beef chunks in the slow cooker.
- Add the onion, garlic, beef broth, apple cider vinegar, lime juice, chili powder, cumin, oregano, salt, pepper, and bay leaves to the slow cooker.
- Stir the ingredients to coat the beef.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is easily shredded.
- Remove the bay leaves.
- Shred the beef using two forks directly in the slow cooker, mixing it with the cooking liquid.
- Serve hot.
Notes
- For richer flavor, sear the beef chunks in a hot skillet before adding them to the slow cooker.
- If the sauce is too thin after shredding, remove the beef and simmer the liquid on the stovetop until reduced.
- Prep Time: 15 min
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup shredded beef
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 42
- Cholesterol: 130
Keywords: slow cooker, beef barbacoa, shredded beef, Mexican food, easy dinner, chuck roast