Slow Cooker Beef Barbacoa
Slow Cooker Beef Barbacoa made easy in the crockpot! Super tender with big, bold flavors, it's perfect for tacos, burritos or any of your Mexican-themed meals!
Servings 8 Servings
- 3 pounds chuck roast, trimmed of excess fat
- 3 tablespoons olive oil
- kosher salt and pepper to taste
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and smashed
- 1/2 cup mild beer
- 1/2 cup beef broth
- 1 can (7 ounces) chipotle peppers in adobo sauce
- 2 tablespoons cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon sugar
Massage chuck roast on all sides with 2 tablespoons of the olive oil. Season with salt and pepper to taste.
In a large skillet over medium-high heat, add the beef and sear on each side. Transfer to slow cooker.
In the pan, add the remaining 1 tablespoon olive oil. Add onions and garlic and cook, stirring regularly until lightly browned.
Add the beer and beef broth to the pan. Bring to a boil, scraping the bottom of the pan to release the browned bits.
In a blender or food processor, combine the liquid with the onions and garlic, chipotle peppers, cider vinegar, cumin, oregano, sugar, and 1 teaspoon kosher salt. Pulse until blended and smooth and pour on top of the meat in the slow cooker.
Cook on LOW for about 9 to 10 hours or on HIGH for about 5 to 6 hours.
Remove beef from slow cooker and shred using two forks. Pour sauce over shredded beef as desired and toss to coat fully. Serve hot.
Calories: 383kcal | Carbohydrates: 5g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 900mg | Potassium: 667mg | Fiber: 1g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 4.8mg