I have recently found a Barbacoa Recipe that infuses tender beef chuck roast with garlic, onions, and chipotle peppers combined with hints of cumin and lime juice. The blend of apple cider vinegar and smoky paprika creates an irresistible burst of flavor that leaves me eager to share every detail.
I recently gave in to the temptation of trying this Slow Cooker Barbacoa recipe and man, it turned out to be no ordinary beef dish. I started with 3 lbs beef chuck roast cut into big chunks and seasoned them with 2 teaspoons salt and 1 teaspoon ground black pepper.
I then mixed in 4 cloves of minced garlic alongside a large chopped onion to build a solid flavor base. Adding 2 chipotle peppers in adobo sauce and a tablespoon extra adobo sauce took it to a whole new level, while a tablespoon of ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon smoked paprika brought in that deep, earthy spice that makes every bite exciting.
Once I poured in 1/4 cup apple cider vinegar, the juice of 2 limes and 1 1/2 cups beef broth, I knew things were about to get interesting. Letting it simmer all day in the crock pot, the beef became so tender it just fell apart, making it a perfect dish for any weeknight dinner.
Why I Like this Recipe
Here’s my take on the slow cooker barbacoa recipe – it’s not fancy but it works, and I think its flaws make it even more real.
First, I cut up about 3 lbs of beef chuck roast into big chunks and season them with 2 teaspoons of salt and 1 teaspoon of ground black pepper. I then throw the meat into my slow cooker and add 4 cloves of minced garlic along with a large chopped onion.
Next up, I mix in 2 chipotle peppers in adobo sauce with 1 tablespoon extra adobo sauce. Then, I sprinkle on 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and if I’m feeling extra spicy, I add a pinch of cayenne pepper. I also toss in a bay leaf for that extra layer of flavor.
After that, I pour in 1/4 cup apple cider vinegar and squeeze the juice from 2 limes right over the meat before adding 1 1/2 cups of beef broth. I give everything a gentle stir so the spices mix well with the liquid and the meat can absorb all that goodness.
I cover the slow cooker and let it cook on low for 8 to 10 hours until the beef is so tender that it literally falls apart. When it’s done, I shred the meat with 2 forks and stir it back into the juices.
I love this recipe for a few reasons:
1. I love that it is super easy to make – I just throw everything in and let it cook all day.
2. I love how the flavors come together to create a spicy and tangy taste that never disappoints.
3. I love that the beef turns out so tender it just falls apart, making it really satisfying.
4. I love that this recipe fills my house with an amazing aroma that makes everyone excited about dinner.
This simple but flavorful dish might not be perfect, but it definitely has a special charm that always wins me over.
Ingredients
- Beef chuck roast: Rich in protein and iron.
Provides hearty flavor and tender texture while cooking slowly.
- Chipotle peppers in adobo sauce: Add smoky spice and heat, contributing a tangy kick to the dish.
- Apple cider vinegar: Gives a tangy sour note; helps tenderize meat and balance the rich flavors.
- Lime juice: Offers zesty acidity that brightens the dish, enhancing flavor and providing freshness.
- Ground cumin: Possesses a warm, earthy taste that deepens flavor complexity and adds aromatic spiciness.
- Garlic: Infuses bold flavor and aroma, adding a subtle kick and rich depth to the stew.
- Onion: Delivers natural sweetness and fiber, enhancing texture while adding mellow, savory notes.
- Adobo sauce: Brings tangy and savory notes with a hint of spice that elevates the sauce.
Ingredient Quantities
- 3 lbs beef chuck roast, cut into large chunks
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1/4 cup apple cider vinegar
- Juice of 2 limes
- 1 1/2 cups beef broth
- A pinch of cayenne pepper (optional for extra heat)
How to Make this
1. Season the beef chuck roast chunks with salt and pepper. Then place them in the slow cooker.
2. Add the minced garlic and chopped onion over the beef.
3. Toss in the chipotle peppers along with the adobo sauce, making sure they’re evenly spread.
4. Sprinkle the cumin, oregano, smoked paprika, and cayenne pepper (if using) all over the meat.
5. Throw in the bay leaf into the slow cooker.
6. Pour in the apple cider vinegar and squeeze the juice of 2 limes over the beef.
7. Add the beef broth to the mixture.
8. Give everything a gentle stir to combine the spices with the liquid.
9. Cover the slow cooker and cook on low for 8 to 10 hours until the beef is tender and falls apart.
10. Once done, shred the beef using 2 forks and mix it well with the juices before serving.
Equipment Needed
1. Slow cooker
2. Cutting board
3. Chef knife
4. Measuring spoons and a measuring cup
5. Citrus juicer or lime squeezer
6. Mixing spoon
7. Two forks for shredding the beef
FAQ
Slow Cooker Barbacoa Recipe Substitutions and Variations
- For the beef chuck roast, you can use beef brisket or even pork shoulder if you want a slightly different flavor
- If you can’t find chipotle peppers in adobo sauce, try using a bit of chipotle powder mixed with some tomato paste to get that smoky heat
- Apple cider vinegar can be switched for white vinegar or red wine vinegar, just add a tiny pinch of sugar to round out the flavor
- Beef broth may be replaced with chicken broth or water with a beef bouillon cube if you’re in a pinch
- If you’re out of fresh garlic, garlic powder works alright but remember to use less since it’s pretty potent
Pro Tips
1. If you have the time, try searing the beef chunks in a pan before puttin them in the slow cooker. It kinda locks in the juices and adds a deeper flavor that makes the dish even tastier.
2. Let the beef sit with the spices for like 20 to 30 mins before you start cooking. This extra wait time helps the flavors really soak in, even though you’ll be slow cookin it for hours.
3. Squeeze fresh lime juice right before servin, not too early in the process, ’cause it can lose its bright tang if it sits with the other ingredients for too long.
4. Be mindful with the extra heat – if you dont love major spicy food, you might wanna go easy on the cayenne pepper or even leave it out since the slow cooker could intensify the spice more than expected.
Slow Cooker Barbacoa Recipe
I have recently found a Barbacoa Recipe that infuses tender beef chuck roast with garlic, onions, and chipotle peppers combined with hints of cumin and lime juice. The blend of apple cider vinegar and smoky paprika creates an irresistible burst of flavor that leaves me eager to share every detail.
6
servings
600
kcal
Equipment: 1. Slow cooker
2. Cutting board
3. Chef knife
4. Measuring spoons and a measuring cup
5. Citrus juicer or lime squeezer
6. Mixing spoon
7. Two forks for shredding the beef
Ingredients
-
3 lbs beef chuck roast, cut into large chunks
-
2 teaspoons salt
-
1 teaspoon ground black pepper
-
4 cloves garlic, minced
-
1 large onion, chopped
-
2 chipotle peppers in adobo sauce
-
1 tablespoon adobo sauce
-
1 tablespoon ground cumin
-
1 teaspoon dried oregano
-
1/2 teaspoon smoked paprika
-
1 bay leaf
-
1/4 cup apple cider vinegar
-
Juice of 2 limes
-
1 1/2 cups beef broth
-
A pinch of cayenne pepper (optional for extra heat)
Directions
- Season the beef chuck roast chunks with salt and pepper. Then place them in the slow cooker.
- Add the minced garlic and chopped onion over the beef.
- Toss in the chipotle peppers along with the adobo sauce, making sure they're evenly spread.
- Sprinkle the cumin, oregano, smoked paprika, and cayenne pepper (if using) all over the meat.
- Throw in the bay leaf into the slow cooker.
- Pour in the apple cider vinegar and squeeze the juice of 2 limes over the beef.
- Add the beef broth to the mixture.
- Give everything a gentle stir to combine the spices with the liquid.
- Cover the slow cooker and cook on low for 8 to 10 hours until the beef is tender and falls apart.
- Once done, shred the beef using 2 forks and mix it well with the juices before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 600kcal
- Fat: 45g
- Saturated Fat: 15g
- Trans Fat: 2g
- Polyunsaturated: 2g
- Monounsaturated: 20g
- Cholesterol: 180mg
- Sodium: 1100mg
- Potassium: 800mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Protein: 60g
- Vitamin A: 100IU
- Vitamin C: 10mg
- Calcium: 30mg
- Iron: 7mg