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–+ SERVINGS

Slow Cooker Beef Barbacoa

Yield: 8 servings
Prep: 15 minutes
Cook: 8 hours 15 minutes
Total: 8 hours 30 minutes
So easy and so flavorful! Cooked low + slow in the crockpot. Perfect for tacos, burritos, quesadillas, and more!
5 stars (23 ratings)

Ingredients

  • ½ cup packed cilantro leaves
  • ⅓ cup apple cider vinegar
  • Juice of 2 limes
  • 1-2 chipotle peppers in adobo sauce
  • 4 cloves garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • ¼ teaspoon ground cloves
  • 1 4-pound boneless beef chuck roast, excess fat trimmed and cut into 6 pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons canola oil
  • 1 cup beer, such as Modelo

Instructions

  • CILANTRO MIXTURE: Combine cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder and cloves in the bowl of a food processor until smooth, scraping the sides as needed.
  • Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  • Heat canola oil in a large skillet over medium high heat. Working in batches, add beef and cook until evenly browned, about 3-4 minutes per side.
  • Place beef into a 6-qt slow cooker; stir in beer and CILANTRO MIXTURE.
  • Cover and cook on low heat for 8-9 hours, or until meat is fork-tender.
  • Remove beef from the slow cooker and shred the meat using two forks before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
  • Serve warm.