Description
This Slow Cooker Barbacoa recipe features tender, flavorful shredded beef cooked low and slow with a blend of aromatic spices and beef broth. Perfect for tacos, burritos, or rice bowls, the beef is seared for a deep crust before slow cooking to tender perfection, then finished with lime juice and fresh cilantro for a bright, authentic taste.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 3 ½ pounds boneless chuck roast (good quality)
- ½ cup low sodium beef broth
Spices and Seasonings
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
Garnish
- 1 lime
- 1 tablespoon freshly minced cilantro
Instructions
- Sear the Chuck Roast: In a large skillet, heat the vegetable oil over high heat. Once hot, add the chuck roast and sear it on both sides until browned, about 3-4 minutes per side, to develop a flavorful crust.
- Prepare the Seasoning Mix: In a small bowl, thoroughly combine the kosher salt, chili powder, garlic powder, onion powder, cumin, paprika, and freshly ground black pepper to create a balanced and aromatic spice blend.
- Season the Roast: Place the seared chuck roast into the slow cooker and evenly rub the prepared seasoning mix over all sides, ensuring the beef is well-coated for maximum flavor infusion.
- Add Beef Broth: Pour the low sodium beef broth into the slow cooker around the beef, which helps keep the meat moist throughout the slow cooking process.
- Slow Cook the Beef: Cover the slow cooker with its lid and cook on the low setting for 8-9 hours, or until the beef is fork-tender and easily shreds with a fork.
- Shred the Meat: Once cooked, shred the beef directly inside the slow cooker using two forks to allow the shredded meat to soak up the juices and spices fully.
- Finish and Garnish: Before serving, squeeze fresh lime juice over the shredded beef and sprinkle with freshly minced cilantro for a zesty and fresh finish to the dish.
Notes
- For best results, use a well-marbled chuck roast to ensure juicy and tender barbacoa.
- If you prefer spicier barbacoa, add crushed red pepper flakes or cayenne pepper to the seasoning mix.
- Leftover barbacoa can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with warm tortillas, rice, or your favorite taco toppings.
- You can substitute beef broth with chicken broth or water if preferred, but beef broth enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
