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Slow Cooker Barbacoa Recipe

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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

Find it online: https://deliceflash.com/slow-cooker-barbacoa-recipe/