Slow Cooker Chipotle Barbacoa
Enjoy slow cooker chipotle barbacoa recipe with little effort thanks to the crock pot. Tender beef is cooked to perfection and tasty with rice or tortillas.
Servings: 12
Cost: TOTAL RECIPE COST: $23.93, COST PER SERVING (12 servings): $1.99
Ingredients
- 3 lbs Chuck Roast
- 2 Chipotle Peppers
- 1 Tablespoon Adobo Sauce (sauce from the chipotle pepper can)
- 1 Tablespoon Minced Garlic
- ½ cup Apple Cider Vinegar
- 2 teaspoon Cumin
- 1 Tablespoon Oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 limes (juiced)
- ½ cup Beef Broth
- 2 Bay Leaves
Instructions
- In a blender, combine 2 chipotle peppers, 1 tablespoon adobo sauce, 1 tablespoon minced garlic, ½ cup apple cider vinegar, 2 teaspoons cumin, 1 tablespoon oregano, 1 teaspoon salt, 1 teaspoon black pepper, juice from 2 limes, and ½ cup beef broth. Blend until smooth and fully combined.
- Cut 3 pounds chuck roast into large chunks and place the pieces into a crock pot.
- Pour the blended sauce mixture evenly over the chuck roast.
- Add 2 bay leaves on top.
- Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is tender and easy to shred.
- Remove and discard the bay leaves.
- Shred the beef using two forks and stir it back into the juices in the crock pot.
- Let the shredded beef sit for a few minutes to soak up the sauce.
- Serve warm and enjoy!
Video
Notes
Refrigerate any leftover beef in an airtight container for up to 5-6 days.
You want the beef to be easy to shred. If it’s not, then continue to cook it longer in the crock pot until it shreds easily.
We love serving the beef over rice or topped on tortillas for delicious burritos or tacos.
Nutrition
Calories: 222kcal | Carbohydrates: 3g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 583mg | Potassium: 420mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 3mg
