Slow Cooked Beef Barbacoa
Slow Cooked Beef Barbacoa
Ingredients
For the Beef
- 5 pounds chuck roast, cut into cubes
- 1/2 cup oil, for searing
For the Barbacoa Sauce
- 1 can chipotle peppers in adobo, (7 ounce)
- 2 tablespoons dried oregano
- 4 teaspoons cumin
- 4 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1/2 cup oil
- 1/2 cup water
- 10 garlic cloves, peeled
- 4 bay leaves
Instructions
- 1
Cut the chuck roast into even cubes, approximately 1 1/2 to 2 inches in size. This ensures even searing and cooking.
⏱️ 10 min
- 2
Heat 1/2 cup of oil in a large skillet or Dutch oven over high heat until shimmering. Carefully add the cubed chuck roast in batches, ensuring not to overcrowd the pan. Sear all sides of the beef until a deep brown crust forms. This step is crucial for developing rich flavor. Remove the seared beef and set aside.
⏱️ 15 min
- 3
While the beef is searing, prepare the barbacoa sauce. In a blender, combine the can of chipotle peppers in adobo, 2 tablespoons of dried oregano, 4 teaspoons of cumin, 4 teaspoons of kosher salt, 2 teaspoons of ground black pepper, 1/2 cup of oil, 1/2 cup of water, and 10 peeled garlic cloves. Blend until the mixture is completely smooth and uniform.
⏱️ 5 min
- 4
Place the seared chuck roast into the slow cooker. Pour the blended barbacoa sauce evenly over the beef. Stir gently to ensure all the beef is coated in the sauce. Add the 4 bay leaves on top of the beef and sauce.
⏱️ 5 min
- 5
Cover the slow cooker and cook on the LOW setting for 3 to 4 hours, or until the beef is completely tender and can be easily pulled apart with a fork or tongs. The exact cooking time may vary depending on your slow cooker.
⏱️ 240 min
- 6
Once cooked, remove the bay leaves. Shred the barbacoa directly in the slow cooker using two forks or tongs. Serve immediately or store for later. This barbacoa is excellent for tacos, burritos, or as a main dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooked Beef Barbacoa
For the Beef
- 5 pounds chuck roast, cut into cubes
- 1/2 cup oil, for searing
For the Barbacoa Sauce
- 1 can chipotle peppers in adobo, (7 ounce)
- 2 tablespoons dried oregano
- 4 teaspoons cumin
- 4 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1/2 cup oil
- 1/2 cup water
- 10 garlic cloves, peeled
- 4 bay leaves
Instructions
- 1
Cut the chuck roast into even cubes, approximately 1 1/2 to 2 inches in size. This ensures even searing and cooking.
⏱️ 10 min - 2
Heat 1/2 cup of oil in a large skillet or Dutch oven over high heat until shimmering. Carefully add the cubed chuck roast in batches, ensuring not to overcrowd the pan. Sear all sides of the beef until a deep brown crust forms. This step is crucial for developing rich flavor. Remove the seared beef and set aside.
⏱️ 15 min - 3
While the beef is searing, prepare the barbacoa sauce. In a blender, combine the can of chipotle peppers in adobo, 2 tablespoons of dried oregano, 4 teaspoons of cumin, 4 teaspoons of kosher salt, 2 teaspoons of ground black pepper, 1/2 cup of oil, 1/2 cup of water, and 10 peeled garlic cloves. Blend until the mixture is completely smooth and uniform.
⏱️ 5 min - 4
Place the seared chuck roast into the slow cooker. Pour the blended barbacoa sauce evenly over the beef. Stir gently to ensure all the beef is coated in the sauce. Add the 4 bay leaves on top of the beef and sauce.
⏱️ 5 min - 5
Cover the slow cooker and cook on the LOW setting for 3 to 4 hours, or until the beef is completely tender and can be easily pulled apart with a fork or tongs. The exact cooking time may vary depending on your slow cooker.
⏱️ 240 min - 6
Once cooked, remove the bay leaves. Shred the barbacoa directly in the slow cooker using two forks or tongs. Serve immediately or store for later. This barbacoa is excellent for tacos, burritos, or as a main dish.
⏱️ 5 min