Description
A tender and flavorful slow cooker barbacoa recipe that transports you to the vibrant streets of Mexico with every bite.
Ingredients
Scale
- 3 pounds beef chuck roast or brisket
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- Juice of 2 limes (about 1/4 cup)
- 1/4 cup apple cider vinegar
- 1 cup beef broth
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Start by trimming any excess fat from the beef chuck roast.
- Season the meat generously with salt, pepper, cumin, chili powder, smoked paprika, and oregano.
- In your slow cooker, place the quartered onion and minced garlic at the bottom, then add the seasoned meat on top.
- Pour in the lime juice, apple cider vinegar, and beef broth, and toss in the bay leaves.
- Cover your slow cooker and set it to cook on low for about 8 hours or high for 4 hours.
- Once the meat is tender, remove it from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker, mixing it with the remaining juices and season to taste.
- Allow it to cook for an additional 30 minutes.
Notes
Serve in warm corn tortillas garnished with fresh cilantro and lime. Great as leftovers too!
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg