CROCKTOBER is not complete without a shredded beef recipe and this one is inspired by Chipotle. I love their Barbacoa, but I hate going to Chipotle so I make it at home and use it in burritos, bowls on salads, and for tacos. This slow cooker barbacoa recipe is easy but delicious and will have you rethinking your take-out bowls.
Slow-Cooker Barbacoa
Slow cooked Barbacoa for bowls or tacos is easy peasy in the crock pot.
Ingredients
- 3 pounds beef chuck roast cut into 2-inch chunks
- 4 cloves garlic microplaned
- 1 chipotle in adobo sauce chopped
- 1 small white onion finely chopped or grated on a Microplane or box grater
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tbsp ground cumin
- 1 Tbsp oregano
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- pinch of ground cinnamon
- pinch of ground cloves
- pinch of nutmeg
- 1/2 cup beef stock
Instructions
- Combine all ingredients in the bowl of the crockpot. Stir to combine.
- Cover and cook on low for 6-8 hours until the beef is tender and falls apart easily
- Turn of the pot and shred the beef with a fork
- Let rest in the pot covered for 15 minutes before serving to absorb the juices
