Beef Barbacoa

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Beef Barbacoa is a delicious crockpot dinner that you will fall in love with. This is the perfect dinner to come home to.

Prep Time20

Cook Time8

Servings: servings

Calories: 475kcal

2 tablespoons vegetable oil
3 - 4 pounds chuck roast cut into large chunks (roughly 2 inches by 3 inches)
1 tablespoon kosher salt (if you are using table salt, use 1/2 tablespoons)
1 cup low sodium beef broth (if you can't find low sodium, use less salt on the beef for browning)
1 small yellow onion diced
6 garlic cloves minced
4 Chipotle peppers in adobo sauce
3 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
2 teaspoons cumin
2 teaspoons dried oregano
1/4 teaspoon ground cloves
2 bay leaves

Heat the oil in a heavy-bottomed skillet.
2 tablespoons vegetable oil
Season the beef with the salt and brown it in the hot oil in batches. I like to prep the other ingredients (chop the onion, mince the garlic, measure the spices) while the beef is browning to save time.
3 - 4 pounds chuck roast, 1 tablespoon kosher salt
In the bottom of a slow cooker, combine the beef broth, onion, garlic, chipotle peppers, lime juice, apple cider vinegar, cumin, oregano, and cloves.
1 cup low sodium beef broth, 1 small yellow onion, 6 garlic cloves, 4 Chipotle peppers in adobo sauce, 3 tablespoons fresh lime juice, 2 teaspoons cumin, 2 teaspoons dried oregano, 1/4 teaspoon ground cloves, 2 tablespoons apple cider vinegar
Add the beef to the bottom of the slow cooker, and toss it in the liquid. Add the bay leaves. Cook on low for eight hours, or until the beef falls apart easily with a fork. Remove from the slow cooker, and remove any large pieces of fat. Shred with two forks and return to the slow cooker for serving.
Serve as tacos in corn tortillas with cilantro and fresh chopped onions.

Please note that the nutritional information is based on just the beef and not taco shells.