How Long to Cook Beef Barbacoa (Chuck Roast, Chipotle-Lime, for Tacos) in the slow cooker
Specification: 3–4 lb boneless chuck roast trimmed of the hard silver fat, cut into 3 chunks, rubbed with cumin/oregano/clove, laid over chipotles-in-adobo, lime juice, garlic, and ½ cup beef broth
3-Step Execution Protocol
Add beef barbacoa (chuck roast, chipotle-lime, for tacos) (3–4 lb boneless chuck roast trimmed of the hard silver fat, cut into 3 chunks, rubbed with cumin/oregano/clove, laid over chipotles-in-adobo, lime juice, garlic, and ½ cup beef broth) to the slow cooker. Set to LOW (8–10 hrs).
Cook for 8–10 hours on LOW. Keep lid on; do not stir unless specified.
Two forks pulled in opposite directions pass through the chuck with no resistance; the meat separates into long, wet, deep-brown strands rather than clean cubes, and the braising liquid has reduced to a spoon-coating chipotle jus. Confirm internal temperature reaches 205°F (shred-tender; well past the 145°F FSIS whole-cut beef minimum). Rest for 15 minutes before serving.
USDA FSIS 145°F + 3-min rest whole-cut beef safe minimum; Certified Angus Beef "Braising Guide" (chuck reaches probe-tender collagen breakdown at 200–205°F internal); Crock-Pot 6-Qt cooking chart (boneless chuck roast for shredding: 8–10 hrs LOW); the chipotle/lime/cumin barbacoa profile matches the Rick Bayless barbacoa formulation in "Mexican Everyday" (2005).