Slow cooker beef barbacoa

by Justin Segelstrom

If you're a fan of Mexican cuisine, this beef barbacoa will be a game-changer. The tender, flavorful beef is perfect for tacos, burritos, or even on its own. The combination of spices and chipotle peppers creates a deep, smoky flavor that's hard to resist.

Ingredients

  • Beef:
    • 1 (3-5 lb) beef chuck roast, trimmed of excess fat and cut into 8-10 pieces
    • 1 tablespoon vegetable oil
  • Slow Cooker Ingredients:
    • 1/2 cup mild red enchilada sauce (use a 10 oz. can if preparing enchiladas)
    • 2 (4 oz.) cans mild chopped green chiles
    • 2 chipotles in adobo sauce, minced (about 2 tablespoons, adjust to taste)**
    • 2 tablespoons lime juice
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons brown sugar
    • 1 tablespoon Worcestershire sauce
    • 1-3 teaspoons liquid smoke (adjust to your preferred smokiness level)
    • 1 tablespoon ground cumin
    • 1 tablespoon dried oregano
    • 2 teaspoons salt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon chili powder
    • ½ teaspoon smoked paprika
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground cinnamon
    • 2 bay leaves

Instructions

  1. Sear the Beef: Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. When the oil is hot, add the beef pieces and sear them on all sides until browned.
  2. Prepare the Slow Cooker: Transfer the seared beef into a 6-quart (or larger) slow cooker. Add all the remaining slow cooker ingredients, stirring well to combine.
  3. Cook the Beef: Cover the slow cooker and cook on HIGH for 3 ½ to 4 ½ hours or on LOW for 6 to 8 hours, until the beef is tender and shreds easily with a fork.
  4. Shred the Beef: Remove the beef from the slow cooker and place it on a cutting board. Do not discard the juices in the slow cooker. Shred the beef using two forks, then return it to the slow cooker. Mix it well with the juices.
  5. Let the Beef Absorb the Juices: Set the slow cooker to low and let the beef cook for an additional 20 minutes to absorb the flavors.
  6. Final Adjustments: Taste and adjust the seasoning with additional hot sauce, lime juice, or brown sugar if needed.
  7. Serve: Use tongs to transfer the beef to a serving bowl, or strain it in a colander to avoid making tacos or other dishes soggy. If you prefer a saucier beef, add more enchilada sauce before serving.