Barbacoa-Style Shredded Beef

 

I've been experimenting with different ways to prepare barbacoa for a while now. I love the flavor of it, but sometimes it's a lot of work and takes a long time to cook if you're going to do it in an oven. It was my husband who suggested that I try cooking the meat in a slow cooker instead- and his idea has turned out to be fabulous! This beef is delicious, tender, flavorful and easy- especially when you make plenty ahead of time so you can have some on hand for quick weeknight meals or even as party food too. The best thing about this recipe is how versatile it is: serve up tacos, burritos or quesadillas with your shredded beef in them or just pile some.

prep:25 mins

cook:8 hrs 4 mins

additional:10 mins

total:8 hrs 39 mins

Servings:8

Yield:8 servings 

 

 

Ingredients: 

1 (3 pound) beef chuck roast, cut into 6 to 8 chunkssalt and ground black pepper to taste 

2 tablespoons vegetable oil 

½ cup beef broth 

¼ cup apple cider vinegar 

¼ cup fresh lime juice 

4 chipotle peppers in adobo sauce, chopped5 cloves garlic, chopped 

1 tablespoon ground cumin 

1 tablespoon dried oregano 

¼ teaspoon ground cloves 

3 bay leaves 

 

Directions:

1-Season beef chunks with salt and pepper on all sides.

2-Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.

3-Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.

4-Cook on Low until beef is fork-tender, 8 to 10 hours.

5-Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

 

Nutrition Info:

Per Serving:

303 calories; protein 20.3g; carbohydrates 2.6g; fat 22.9g; cholesterol 77.5mg; sodium 150.3mg.