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When chuck roasts go on sale here I instantly think of cooking them until fall-apart tender in my slow cooker. Nine times out of ten, I’m going to make a sandwich or po boy with the results. Sure, I occasionally keep it ‘traditional’ and serve my almost-pot roast with mashed potatoes and gravy and veggies, but for me, it’s a sandwich for the win. This slow cooker barbacoa beef packs some great flavor (and a good bit of heat) into every bite. It’s perfect piled high on bread.
I doubled (or maybe tripled) the amount of chipotle peppers when I made this slow cooker barbacoa beef. I was looking for a nice spicy result, and I definitely found it. The peppers also add a wonderful smokiness.
The spicy beef is also great piled high on tacos, nachos, or tortillas. Instead of po boys on bread, try making sandwiches using hamburger buns instead.
Tis recipe is based on a recipe from Le Creme De La Crumb.
Slow Cooker Barbacoa Beef
- 3 pounds beef chuck roast trimmed slightly
- 3 tablespoons apple cider vinegar
- 2 tablespoons garlic minced
- 3 chipotle peppers in Adobo sauce roughly chopped, with some of the adobo sauce, to taste
- 1 small onion chopped
- 1 medium lime juiced
- ½ cup beef broth you can substitute water
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Spray your slow cooker with non-stick spray.
- Add the chuck roast.
- In a small bowl, whisk together the remaining ingredients. Pour over the top of the roast.
- Cover and cook on low 8-10 hours or until completely falling apart.
- Carefully remove the roast to a cutting board and shred, chop or pull as desired. Return the meat to the slow cooker and keep warm until ready to use.
Nutritional values are approximate.