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Slow Cooker Barbacoa Shredded Beef

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PREP TIME
35 min
COOKING TIME
490 min
TOTAL TIME
535 min
SERVINGS
8 servings
Dinner
Slow Cooker Barbacoa Shredded Beef
Ingredients
  • 1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1/2 cup beef broth
  • 1/4 cup apple cider vinegar
  • 1/4 cup fresh lime juice
  • 4 chipotle peppers in adobo sauce, chopped
  • 5 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/4 teaspoon ground cloves
  • 3 large bay leaves
Instructions
1
Prepare the beef by sprinkling both sides with salt and pepper to enhance its flavor.
2
Heat a generous amount of oil in a large, deep skillet over a medium-high heat setting. Divide the beef into manageable portions and cook them in batches, stirring constantly until they develop a rich brown color, approximately 4 to 5 minutes per batch. Transfer the cooked beef to a slow cooker for further processing.
3
Combine broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl until the ingredients are fully incorporated. Add a pinch of salt and pepper to taste, then pour the mixture over the beef in the slow cooker. Introduce a few bay leaves into the sauce for added depth of flavor.
4
Allow the beef to cook slowly over low heat until it reaches a tender texture that can be easily pierced with a fork, typically 8 to 10 hours. Once cooked, discard the bay leaves and remove the beef from the slow cooker.
5
Shred the beef using two forks, then return it to the slow cooker. Stir the sauce thoroughly to coat the shredded beef evenly. Allow the mixture to marinate for at least 10 minutes before serving.