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
Ingredients
- 3 lbs Chuck Roast
- 2 Chipotle Peppers
- 1 Tablespoon Adobo Sauce (sauce from the chipotle pepper can)
- 1 Tablespoon Minced Garlic
- 1/2 cup Apple Cider Vinegar
- 2 teaspoon Cumin
- 1 Tablespoon Oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 limes (juiced)
- 1/2 cup Beef Broth
- 2 Bay Leaves
Instructions
- Place the chipotle peppers, adobo sauce, minced garlic, apple cider vinegar, cumin, oregano, salt, pepper, lime juice and beef broth in a blender. Blend until smooth and thoroughly combined.
- Cut the chuck roast into large pieces and place these pieces in a crock pot.
- Pour the blender mixture on top of the roast and top with the bay leaves.
- Cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender and easy to shred.
- Remove the bay leaves. Shred the beef with 2 forks and stir the shredded beef into the sauce in the crock pot.
- Let the beef sit for a few minutes to soak up the juices from the crock pot.
- Then the beef is ready to serve 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
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