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Tender Crockpot Beef Barbacoa

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A tender, slow-cooked beef barbacoa recipe that is easy to prepare and perfect for cozy dinners. The beef is juicy, flavorful, and melts in your mouth with smoky, tangy, and spicy notes.

Ingredients

Scale
  • 3–4 lbs beef chuck roast, trimmed of excess fat
  • 3 dried chipotle peppers, stems and seeds removed, soaked in hot water
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cloves garlic, minced
  • 1 medium white onion, diced
  • 1/4 cup apple cider vinegar
  • 2 tsp ground cumin
  • 2 tsp dried oregano (preferably Mexican oregano)
  • 1 tsp ground cloves
  • 1 tsp smoked paprika
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 cup beef broth (homemade or low-sodium store-bought)
  • 2 tbsp fresh lime juice (added at the end)

Instructions

  1. Soak the dried chipotle peppers in 1 cup hot water for about 15 minutes until softened. Drain, reserving a bit of the soaking water.
  2. In a blender or food processor, combine the soaked chipotle peppers, diced fire-roasted tomatoes, minced garlic, diced onion, apple cider vinegar, ground cumin, dried oregano, ground cloves, smoked paprika, salt, pepper, and beef broth. Blend until smooth. Add reserved soaking water if needed to loosen the sauce.
  3. Trim excess fat from the chuck roast and pat dry with paper towels.
  4. Optional: Heat a tablespoon of oil in a large skillet over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side. Transfer to the crockpot.
  5. Pour the pureed sauce evenly over the roast in the crockpot.
  6. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until beef is fork-tender and shreddable.
  7. Remove the beef from the crockpot and shred with two forks. Return shredded meat to the crockpot and stir to coat with the juices.
  8. Stir in 2 tablespoons fresh lime juice for brightness.
  9. Serve warm, garnished with fresh cilantro, diced onions, and your favorite toppings. Serve with warm corn tortillas or over rice.

Notes

Searing the beef before slow cooking adds rich, caramelized flavor but is optional. Adjust chipotle peppers to control heat level. Use low-sodium broth and moderate salt for lower sodium. If sauce is too thin after shredding, cook uncovered on high for 15-20 minutes to thicken. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: beef barbacoa, crockpot recipes, slow cooker beef, easy dinner, Mexican beef, chipotle beef, tender beef, slow cooked meals

Find it online: https://jodierecipes.com/tender-crockpot-beef-barbacoa-recipe-easy-slow-cooked-meals-for-cozy-dinners/