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Slow Cooker Barbacoa Beef
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.
Course
Main
Cuisine
American
Keyword
beef, crockpot, slow cooker
Prep Time
15
minutes
minutes
Cook Time
6
hours
hours
Servings
10
servings
Calories
270
kcal
Author
Based on a recipe from Le Creme De La Crumb
Equipment
slow cooker
Ingredients
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
Instructions
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.
Notes
I added 5-6 chipotle peppers plus a lot of the sauce. I like my barbacoa spicy!
Nutrition
Calories:
270
kcal
|
Carbohydrates:
5
g
|
Protein:
27
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
94
mg
|
Sodium:
394
mg
|
Potassium:
529
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
54
IU
|
Vitamin C:
3
mg
|
Calcium:
57
mg
|
Iron:
4
mg