Beef Barbacoa Chuck Roast
Beef Barbacoa Chuck Roast
Ingredients
For the Barbacoa
- 3 pounds beef chuck roast, trimmed of excess fat
- 1 1/2 cups beef broth
- 1/4 cup apple cider vinegar
- 2 tablespoons lime juice
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For Serving (Optional)
- 4 cups cooked rice
- 12 corn tortillas
- 1/2 cup diced onion
- 1/4 cup fresh cilantro, chopped
- 1/2 cup salsa
- 1/2 cup sour cream
- 1 avocado, sliced or diced
Instructions
- 1
Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
⏱️ 15 min
- 3
In a blender or food processor, combine beef broth, apple cider vinegar, lime juice, chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce), minced garlic, ground cumin, dried oregano, and ground cloves. Blend until smooth.
⏱️ 5 min
- 4
Place the seared chuck roast in a slow cooker. Pour the blended barbacoa sauce over the roast. Add the bay leaves.
⏱️ 2 min
- 5
Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fall-apart tender.
⏱️ 480 min
- 6
Once cooked, carefully remove the beef from the slow cooker and transfer it to a large bowl. Discard the bay leaves. Using two forks, shred the beef. Skim any excess fat from the cooking liquid in the slow cooker, then pour some of the liquid over the shredded beef to keep it moist.
⏱️ 10 min
- 7
Serve the beef barbacoa piled into bowls with cooked rice, or in warm tortillas for tacos. Garnish with your favorite toppings such as diced onion, fresh cilantro, salsa, sour cream, and avocado.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Barbacoa Chuck Roast
For the Barbacoa
- 3 pounds beef chuck roast, trimmed of excess fat
- 1 1/2 cups beef broth
- 1/4 cup apple cider vinegar
- 2 tablespoons lime juice
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For Serving (Optional)
- 4 cups cooked rice
- 12 corn tortillas
- 1/2 cup diced onion
- 1/4 cup fresh cilantro, chopped
- 1/2 cup salsa
- 1/2 cup sour cream
- 1 avocado, sliced or diced
Instructions
- 1
Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
⏱️ 5 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
⏱️ 15 min - 3
In a blender or food processor, combine beef broth, apple cider vinegar, lime juice, chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce), minced garlic, ground cumin, dried oregano, and ground cloves. Blend until smooth.
⏱️ 5 min - 4
Place the seared chuck roast in a slow cooker. Pour the blended barbacoa sauce over the roast. Add the bay leaves.
⏱️ 2 min - 5
Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fall-apart tender.
⏱️ 480 min - 6
Once cooked, carefully remove the beef from the slow cooker and transfer it to a large bowl. Discard the bay leaves. Using two forks, shred the beef. Skim any excess fat from the cooking liquid in the slow cooker, then pour some of the liquid over the shredded beef to keep it moist.
⏱️ 10 min - 7
Serve the beef barbacoa piled into bowls with cooked rice, or in warm tortillas for tacos. Garnish with your favorite toppings such as diced onion, fresh cilantro, salsa, sour cream, and avocado.
⏱️ 3 min