Slow-Cooker Shredded Beef Barbacoa
6 servings15 min prep360 min cookEasy
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The Tale of Slow-Cooker Shredded Beef Barbacoa
Story updated
Barbacoa originated with indigenous Caribbean and Mesoamerican methods of slow-roasting meat over or in a pit, a word that likely gave rise to "barbecue." Traditional barbacoa often used goat or whole cow heads; the beef version is a common American adaptation.
Ingredients
Scale:· 6 servings
- 3 lbs beef chuck roast, cut into large chunks
- 3 chipotle peppers in adobo sauce, minced
- 4 cloves garlic, minced
- 1/4 cup lime juice
- 1 cup beef broth
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- Salt and pepper to taste
Instructions
- 1Season the beef chunks with salt and pepper and place in the slow cooker.
- 2In a bowl, whisk together the chipotle peppers, garlic, lime juice, beef broth, cumin, and oregano, then pour over the beef.
- 3Add the bay leaves, cover, and cook on low for 8 hours or on high for 5-6 hours, until the beef shreds easily with a fork.
- 4Remove the bay leaves and shred the beef directly in the slow cooker using two forks, mixing it with the flavorful cooking liquid.
- 5Season with additional salt to taste before serving in tacos, burritos, or over rice.
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