Description
This Slow Cooker Barbacoa recipe features a tender, flavorful boneless chuck roast seasoned with a blend of spices and slow-cooked to perfection. The shredded beef is ideal for tacos, burritos, or served over rice, topped with fresh lime juice and cilantro for an authentic Mexican dish.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 3 1/2 pounds boneless chuck roast (good quality)
- 1/2 cup low sodium beef broth
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tsp freshly ground black pepper
- 1 lime
- 1 tablespoon freshly minced cilantro
Instructions
- Sear the Roast: In a large skillet, heat 1 tablespoon of vegetable oil on high. Sear the roast on both sides until browned.
- Season the Roast: Mix salt, pepper, chili powder, garlic powder, onion powder, cumin, and paprika in a small bowl. Place the seared chuck roast in the slow cooker and rub the seasoning mixture over all sides of the roast.
- Add Broth and Cook: Pour the beef broth into the slow cooker. Cover and cook on low for 8-9 hours, or until the meat is fork tender.
- Shred the Beef: Once the meat is tender, shred the roast directly in the slow cooker using two forks.
- Serve: Squeeze fresh lime juice over the shredded beef and sprinkle with minced cilantro. Serve with your favorite tacos, burritos, or over rice.
Notes
- This barbacoa can be stored in an airtight container in the fridge for up to 4 days or frozen for longer storage.
- Serve with tortillas, avocado, salsa, or any of your favorite taco toppings.
- For extra heat, add diced jalapeños or a dash of hot sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 75mg