This Mouthwatering Slow Cooked Barbacoa with Homemade Marinade is a crockpot triumph. Tender beef chuck roast simmers in a bold, smoky marinade of chipotle, lime, and spices, creating juicy, flavorful barbacoa—perfect for tacos, bowls, or meal prep with rich, authentic taste and minimal effort.
Recipe Tips and Tricks
Choose a well-marbled chuck roast—the fat keeps it juicy and tender during the long cook; trim excess if it’s too fatty. Blend the marinade smooth—it ensures even flavor penetration into the beef. Sear the meat first in a skillet—locks in juices and adds depth, though you can skip it for a simpler approach. Use a slow cooker liner—cleanup’s easier with the sticky marinade. Double the recipe and freeze portions—it’s a fantastic way to have authentic barbacoa ready for quick meals anytime.
Why You’ll Love This Recipe
Get ready to have your taste buds dancing with this Mouthwatering Slow Cooked Barbacoa with Homemade Marinade—it’s a barbacoa recipe slow cooker masterpiece that’s about to become your crockpot obsession! This dish is a flavor-packed revelation: a hefty chuck roast soaks up a smoky, zesty homemade marinade loaded with chipotle peppers, lime juice, and warm spices, slow-cooking into tender, shreddable barbacoa that’s bursting with rich, authentic Mexican flair—all while your slow cooker does the heavy lifting with almost no effort on your part. It’s the ultimate set-it-and-forget-it meal—blend the marinade, toss it in, and let it simmer all day until you’re greeted by an irresistible aroma and meat that falls apart with a fork, ready to star in tacos, burrito bowls, or anything your heart desires. Whether you’re hosting a fiesta, prepping for a busy week, or just craving a deeply satisfying dinner that feels like a labor of love without the labor, this recipe is a total game-changer—juicy, bold, and guaranteed to make you the hero of any meal with its melt-in-your-mouth deliciousness!
Mouthwatering Slow Cooked Barbacoa with Homemade Marinade
Smoky, tender barbacoa with zesty marinade—crockpot perfection.
Ingredients
- 3 lbs beef chuck roast
- 2 chipotle peppers in adobo sauce (plus 1 tbsp adobo sauce)
- ¼ cup fresh lime juice (about 2 limes)
- 4 cloves garlic, peeled
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 cup low-sodium beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Gear Up for Flavor: Grab your slow cooker, a blender, a skillet, and a cutting board—this barbacoa’s about to blow your mind with ease! Picture tender, smoky meat—let’s dive in with a big, excited grin!
- Make the Marinade: In a blender, toss in 2 chipotle peppers, 1 tablespoon adobo sauce, ¼ cup lime juice, 4 garlic cloves, 1 tablespoon cumin, 1 teaspoon oregano, and a pinch of salt—blend until smooth! This smoky, zesty mix is your flavor bomb—taste it and feel the vibe!
- Prep the Beef: Pat your 3 lbs chuck roast dry with paper towels—season generously with salt and pepper on all sides! This hearty cut’s your barbacoa base—ready to soak up that marinade love!
- Sear the Meat: Heat 2 tablespoons olive oil in a skillet over medium-high—add the roast and sear 3-4 minutes per side until browned! That crust locks in juices—transfer it to your slow cooker!
- Add the Marinade: Pour your blended marinade over the seared roast—spread it evenly with a spoon! That bold, smoky goodness is sinking in—let it coat every inch!
- Pour the Broth: Add 1 cup beef broth around the roast—don’t wash off the marinade, just let it mingle! This keeps it juicy—your barbacoa’s ready to simmer!
- Set the Cooker: Pop the lid on—set your slow cooker to low for 8-10 hours or high for 4-6 hours! Let it cook low and slow—your kitchen’s about to smell like a taqueria!
- Check the Beef: When time’s up, lift the lid—your roast should be fork-tender and falling apart! Test it—shred a piece to see that juicy, smoky perfection!
- Shred the Meat: Use two forks to shred the beef right in the slow cooker—mix it with the juices and marinade! This tender, saucy barbacoa is your meal prep gold—keep it chunky or fine!
- Serve and Savor: Spoon the barbacoa into tortillas, bowls, or containers—top with onions, cilantro, or lime! Pack extras for later or dig in hot—it’s crockpot heaven. Enjoy every smoky, zesty bite!
Notes
- Sear for flavor—skipping it works, but that crust takes your barbacoa to the next level!
- Blend marinade smooth—chunks won’t penetrate the meat as well, messing with your flavor game.
- Prep ahead—marinate the night before, toss it in the morning for a ready dinner!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 443Total Fat 30gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 17gCholesterol 141mgSodium 258mgCarbohydrates 2gFiber 0gSugar 0gProtein 43g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Beef chuck roast is the star—about 22 grams of protein per 4-ounce serving, its marbling ensures tenderness and rich flavor after slow cooking, perfect for barbacoa. Chipotle peppers in adobo bring smoky heat—canned, about 2 grams of carbs per pepper, they’re the backbone of the marinade’s bold taste. Lime juice adds bright, tangy zest—freshly squeezed (about 2 grams of carbs per 2 tablespoons), it cuts through the richness. Garlic cloves offer pungent depth—fresh, about 1 gram of carbs each, essential for that savory kick. Ground cumin provides warm, earthy spice—dried, a teaspoon adds robust flavor. Dried oregano gives herbal notes—Mexican oregano if you’ve got it, about a teaspoon for authenticity. Beef broth keeps it moist—low-sodium (1 gram of protein per cup), it enhances the meaty depth. Olive oil aids searing—2 tablespoons, healthy fats for cooking. Salt and pepper amplify everything—adjustable to taste.
Variations and Substitutions
Swap chuck roast for brisket or pork shoulder—brisket’s leaner (24g protein per 4 oz), pork’s richer (22g), both shred well. Use smoked paprika instead of chipotle—milder smoky flavor, less heat. Sub lime juice with orange juice or vinegar—orange adds sweetness, vinegar a sharper tang. Replace garlic with garlic powder—½ teaspoon per clove, still savory. Swap cumin with chili powder—similar warmth, slightly different profile. Use fresh oregano or thyme instead of dried—1 tablespoon fresh per teaspoon dried, adjust to taste. Sub beef broth with chicken broth or water—chicken’s lighter, water’s neutral. Add a bay leaf or cinnamon stick—extra depth if you’ve got them.
Storage Options
Store leftovers in airtight containers in the refrigerator for up to 4-5 days—the flavors intensify, making it even better over time! Reheat in a skillet over medium heat for 5-7 minutes with a splash of broth to keep it juicy, or microwave for 1-2 minutes. Freezes beautifully for up to 3 months—portion into freezer-safe containers or bags, then thaw overnight in the fridge and reheat for a quick, flavorful meal that’s just as delicious as fresh.
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