Description
This Slow Cooker Barbacoa Recipe is an easy, flavorful dish that results in tender, fall-apart beef cooked in Mexican spices. It’s perfect for tacos, burritos, or as a main dish served with rice and beans.
Ingredients
Scale
- 3 1/2 pounds boneless chuck roast
- 1/2 cup low-sodium beef broth
- 1 tablespoon vegetable oil
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 lime (freshly squeezed)
- 1 tablespoon freshly minced cilantro
Instructions
- Heat a large skillet with vegetable oil over medium-high heat.
- Sear the chuck roast on both sides until browned, then transfer it to the slow cooker.
- In a small bowl, combine kosher salt, chili powder, garlic powder, onion powder, cumin, paprika, and black pepper. Season the chuck roast on all sides with this mixture.
- Pour beef broth into the slow cooker over the roast.
- Cover and cook on low for 8-9 hours, or until the meat is fork-tender and easily shreds.
- Once the meat is done, let it rest for a few minutes before shredding it in the slow cooker with the cooking juices.
- Squeeze fresh lime juice over the shredded barbacoa and sprinkle with cilantro. Taste and adjust seasoning as needed.
Notes
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 0g
- Sodium: 900mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 120mg
Keywords: Slow Cooker Barbacoa, Beef, Tacos, Mexican