Slow-Cooked Beef Barbacoa with Authentic Flavors

This Slow-Cooked Beef Barbacoa with Authentic Flavors is a tender, richly spiced dish with juicy beef infused with smoky chipotle and warm spices. Perfect for tacos or bowls, it’s gluten-free and ideal for gatherings or meal prep.

Why You’ll Love This Recipe

This Slow-Cooked Beef Barbacoa with Authentic Flavors is a melt-in-your-mouth masterpiece that brings the vibrant, soulful taste of Mexican cuisine to your table. Tender beef chuck simmers for hours in a bold, smoky blend of chipotle peppers, garlic, and warm spices, creating a juicy, flavorful dish that’s perfect for tacos, burritos, or bowls. The slow cooker does all the work, making it an effortless choice for busy weeknights, family gatherings, or meal prep. Naturally gluten-free and easily adaptable, this barbacoa is a crowd-pleaser that delivers authentic, restaurant-quality flavors with minimal effort. Serve with fresh cilantro, lime, and tortillas for a feast that’s as versatile as it is delicious, with leftovers that taste even better the next day.

Recipe Tips and Tricks

• Sear Beef First: Locks in juices and adds depth; don’t skip this step.
• Blend Sauce Smooth: Ensures even flavor distribution; use a blender for best results.
• Low and Slow: Cook on LOW for tender, shreddable beef; avoid high heat.
• Adjust Spice: Start with 1 chipotle pepper; add more for extra heat.
• Skim Fat: Remove excess fat from surface after cooking for cleaner flavor.
• Taste Before Serving: Adjust salt or lime juice for perfect balance.
• Shred Warm: Beef shreds easier when warm; use two forks for ease.
• Use Broth Sparingly: Add only enough to keep beef moist during cooking.

Yield: 8 Servings

Slow-Cooked Beef Barbacoa with Authentic Flavors

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Tender slow-cooked beef barbacoa with smoky chipotle and spices, perfect for tacos.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ¼ cup fresh cilantro, chopped
• 1 cup low-sodium beef broth
• 1 medium onion, chopped
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 bay leaves
• 2 tbsp fresh lime juice
• 2 tbsp olive oil (for searing)
• 3 chipotle peppers in adobo sauce
• 3 lbs beef chuck roast
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Prep Beef: Pat chuck roast dry; season generously with salt and pepper for flavor.
2. Sear Beef: Heat olive oil in a skillet over high; sear beef 3-4 minutes per side until browned.
3. Blend Sauce: In a blender, combine chipotle peppers, broth, onion, garlic, cumin, oregano, and lime juice; blend until smooth.
4. Add to Slow Cooker: Place seared beef in a 6-quart slow cooker; pour sauce over top.
5. Add Bay Leaves: Tuck bay leaves around beef; they’ll add subtle depth during cooking.
6. Cook Low: Cover and cook on LOW for 8 hours until beef is fork-tender and shreddable.
7. Shred Beef: Remove beef; shred with two forks, discarding excess fat.
8. Skim Sauce: Remove bay leaves; skim fat from sauce in slow cooker for cleaner taste.
9. Combine: Return shredded beef to slow cooker; stir to coat in sauce, adjust salt.
10. Serve: Garnish with cilantro; serve in tacos, bowls, or with lime wedges for a vibrant meal.

Notes

• Use a 6-quart slow cooker for ample space and even cooking.
• Sear beef to lock in juices; it’s worth the extra step.
• Leftovers are perfect for tacos, burritos, or nachos.
• Adjust chipotle quantity to control spice level to your taste.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 629Total Fat 41gSaturated Fat 16gUnsaturated Fat 25gCholesterol 178mgSodium 376mgCarbohydrates 7gFiber 2gSugar 3gProtein 55g

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 (3 lbs): Well-marbled for tenderness; brisket as alternative.
• Chipotle Peppers in Adobo (2-3): Smoky heat; adjust for spice preference.
• Beef Broth (1 cup): Low-sodium for control; enhances savory depth.
• Onion (1 medium, chopped): Yellow for sweetness; white for sharper flavor.
• Garlic (4 cloves): Fresh for bold aroma; minced for even distribution.
• Lime Juice (2 tbsp, fresh): Brightens flavors; lemon juice as substitute.
• Cumin (1 tsp): Warm, earthy spice; essential for authenticity.
• Oregano (1 tsp, dried): Mexican oregano for tradition; regular as backup.
• Bay Leaves (2): Subtle depth; remove before serving.
• Cilantro (¼ cup, chopped): Fresh garnish; parsley if cilantro-averse.

Variations and Substitutions

• Protein Swap: Use pork shoulder or chicken thighs for different flavor.
• Gluten-Free: Naturally GF; ensure broth and chipotle are compliant.
• Spicy Kick: Add 1-2 extra chipotle peppers or fresh jalapeños.
• Low-Carb: Serve in lettuce wraps or over cauliflower rice.
• Mild Version: Reduce chipotle to 1 pepper or use smoked paprika.
• Veggie Boost: Add diced bell peppers or carrots to broth.
• Herb Swap: Use fresh oregano or thyme instead of dried.
• Vegan: Swap beef for jackfruit or mushrooms; use vegetable broth.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze shredded beef with sauce up to 3 months; thaw overnight.
• Reheating: Warm on stove with splash of broth; microwave gently.

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Until you can read, Slow-Braised Short Ribs with Carrots