Description
This tender, Slow Cooker Barbacoa Beef makes the most AMAZING tacos, burritos, burrito bowls, nachos, and more! (Bonus? It’s naturally Gluten-Free!)
Ingredients
Scale
FOR THE BARBACOA BEEF:
- 3-4 pounds beef roast (I use chuck roast), cut into 5-6 pieces
- 2 Tablespoons avocado oil (or another neutral-tasting oil)
- 2 canned chipotle chilis packed in adobo, diced (Note: 2 peppers, not 2 cans of chilis!)
- 1 (4-ounce) can mild green chilies
- 3 cloves garlic, minced
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon ground cumin
- 1 Tablespoon oregano
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 3/4 cup beef broth
- 1/4 cup fresh lime juice
- Optional: Cilantro, for garnish.
Instructions
- Optional: Sear The Beef. If you plan to sear the beef first, heat the oil in a large Dutch oven or pan over medium heat. Brown the beef on all sides. (Do this in batches, if necessary, so you don’t crowd the pot.) Transfer browned beef to the crock of your slow cooker.
- Combine The Seasoning. In a blender or food processor, combine chipotle chiles, green chilies, garlic, vinegar, cumin, oregano, salt, pepper, cloves, and broth. Pulse or puree mixture until fairly smooth. (A little texture is fine, you just don’t want any large pieces.) Pour the spice/broth mixture over the beef to coat.
- Cook. Cover with the lid and cook on HIGH 3-4 hours or LOW 6-8 hours, or until the beef is tender.
- Shred The Beef. Use two forks to shred the beef (this can be easier if you place the beef on a cutting board so you can easily separate fat or gristle from the beef.). If desired, skim fat off the top of broth and discard. Return shredded beef to the broth and stir in the lime juice. Toss the beef with the remaining broth to coat.
- Garnish with cilantro, if desired, and serve! Enjoy right away and store leftover beef in an airtight container in the fridge 3-4 days. Or, freeze in an airtight container up to 2 months.
Notes
- Searing. Browning the beef first is an extra step, but it makes a BIG difference in flavor. If you have the time, I highly recommend it.
- Chipotles In Adobo. Not all brands of chipotle peppers in adobo are gluten-free, as some use wheat flour or wheat starch to thicken the adobo sauce. Look for a gluten-free brand, like La Costeña.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 4 oz (roughly 2/3 cup shredded beef)
- Calories: 219
- Sugar: 0.5 g
- Sodium: 548.1 mg
- Fat: 8.9 g
- Saturated Fat: 2.3 g
- Carbohydrates: 1.8 g
- Fiber: 0.5 g
- Protein: 30.1 g
- Cholesterol: 89.4 mg