Ingredients
– 3 lb chuck roast cut into 6 portions with large fat pieces removed
– 2 tablespoons vegetable oil divided
– 1 1/4 cups beef broth divided
– 3 to 4 chipotle chilis in adobo or 4 teaspoons mild chili powder for less heat
– 6 garlic cloves fresh
– 1 1/2 tablespoons ground cumin
– 1 tablespoon dried oregano
– 1/4 teaspoon ground cloves
– 3 bay leaves
– About 1 teaspoon salt
– About 3/4 teaspoon black pepper
– 1/4 cup fresh lime juice
– Hot sauce optional
– Warm corn tortillas for serving
Instructions
1-Cut the chuck roast into 6 portions, removing any large pieces of fat.
2-Heat 1 tablespoon of vegetable oil in a skillet. Pat the beef dry, season with salt and pepper, and brown 3 portions on all sides. Transfer browned pieces to a slow cooker.
3-Add remaining oil to the skillet and brown the other beef portions, then add to the slow cooker, arranging evenly.
4-In a food processor, blend chipotle chilis, garlic, and 1/4 cup of beef broth until smooth.
5-Whisk the remaining 1 cup beef broth with the chipotle puree, cumin, oregano, cloves, salt, and pepper.
6-Pour the sauce mixture over the beef in the slow cooker. Add bay leaves.
7-Cook on low heat for 8 to 9 hours until the beef is tender.
8-Remove the beef from the slow cooker, reserving the broth, and shred the meat.
9-Stir fresh lime juice into the slow cooker broth, return shredded beef to the broth, and cook on low or warm for 20 to 30 minutes to let it absorb the flavors.
10-Strain the liquids and serve the shredded beef in warm corn tortillas with desired toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥩 Use chuck roast specifically for its perfect marbling and tenderness – it becomes incredibly flavorful during the long cooking process
🔥 For milder heat, swap chipotle chilis with 4 teaspoons mild chili powder and mince the garlic instead of pureeing it
🌮 This versatile barbacoa is perfect for tacos, burritos, salads, nachos, and quesadillas – make extra for meal prep throughout the week
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 349
- Sugar: 1g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 117mg