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Meal Instructions
Specimen #0221·SLOW COOKER·Easy

Slow Cooker Beef Barbacoa

Chipotle-copycat barbacoa built from chuck roast, chipotles in adobo, lime, and cumin — braised 8 hours on low into shreddable, smoky, tangy taco meat.

Cook temp
LOW 8 HOURS
Total time
8.3h
REST
10m
Serves
8
PULL AT
145°F
Ingredients
3 lbs Beef Chuck Roast — cut into 4 chunks
3 peppers Chipotle Peppers in Adobo — plus 1 tbsp adobo sauce
1 cup Low-Sodium Beef Broth
6 tbsp Fresh Lime Juice — 4 for blend, 2 for finish
2 tbsp Apple Cider Vinegar
4 cloves Fresh Garlic
1 tbsp Ground Cumin
1 tbsp Dried Oregano — Mexican oregano ideally
1 tsp Ground Cloves
2 Bay Leaves
2 tsp Kosher Salt
1/2 tsp Black Pepper
2 tbsp Neutral Oil
1/4 cup Fresh Cilantro — chopped, for finish
Equipment
6-qt Slow Cooker
Blender or Food Processor
12-inch Skillet
Tongs
DirectionsGet to the point
1Blend 3 chipotles in adobo, 1 cup broth, garlic, lime juice, cumin, oregano, cloves.
2Sear 3 lb chuck roast (cubed into 4 chunks) 3 min per side; add to slow cooker.
3Pour chipotle blend and 2 bay leaves over; cook LOW 8 hrs until shred-tender.
4Shred in cooking liquid, taste-salt, finish with fresh lime and cilantro.
Dad pro tip

Freeze the leftover chipotles from the can in a zip bag flat, then snap off pieces as needed. Otherwise you waste $2 of chipotles every time you make this — and you'll want to make this often.

Kid adjustment

Rinse a small portion of shredded beef briefly under warm water in a strainer before serving to knock the heat down. Serve on soft flour tortillas with shredded cheese and sour cream only.

Reheat

Warm shreds covered in a skillet over medium-low for 6 minutes with 2 tbsp water or beef broth stirred in. Skip the microwave — high heat toughens shreds that were tender out of the crock.

BASIS: Tested on 3 lb chuck roast blended with 3 chipotles in adobo, 4 tbsp lime juice, 1 cup beef broth, and standard spice base in a 6-qt Crock-Pot on LOW.385 kcal · 38g protein · 4g carbs · 22g fat
USDA FoodData Central #174036 (beef chuck) and #171950 (chipotle in adobo)
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