Slow-Cooker Chipotle Beef Barbacoa

by SundayPrepCo
Prep: 45m
Cook: 7h
beef
Slow-Cooker Chipotle Beef Barbacoa - Image

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Ingredients
Servings:8
1/4cuplime juice
1/4cupcider vinegar
3chipotle peppers in adobo sauce
4garlic cloves
4tspground cumin
3tspdried oregano
1 1/2tspblack pepper
3/4tspsalt
1/2tspground cloves
1cupreduced-sodium chicken broth
3 1/2lbboneless beef chuck roast
3bay leaves
Nutrition Facts

Per serving

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Instructions
  1. 1

    Blend the sauce

    In a blender, combine the lime juice, cider vinegar, chipotle peppers, sliced garlic cloves, cumin, oregano, black pepper, salt, and ground cloves. Process until smooth. Add the chicken broth and pulse a few times to combine.

  1. 2

    Slow cook the beef

    Place the chuck roast and bay leaves in a 5-quart slow cooker. Pour the blended sauce over the top so the roast is evenly coated. Cover and cook on low for 7-9 hours, until the meat shreds easily with a fork.

  2. 3

    Shred and return

    Lift the roast out and let it rest for 5 minutes. Discard the bay leaves and skim any visible fat off the cooking liquid. Shred the beef with two forks, then return it to the slow cooker to soak up more sauce before serving.

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Slow-Cooker Chipotle Beef Barbacoa

Created by: SundayPrepCo

Prep Time: 45m
Cook Time: 7h
Servings: 8

Ingredients

  • 1/4 cup lime juice
  • 1/4 cup cider vinegar
  • 3 chipotle peppers in adobo sauce
  • 4 garlic cloves
  • 4 tsp ground cumin
  • 3 tsp dried oregano
  • 1 1/2 tsp black pepper
  • 3/4 tsp salt
  • 1/2 tsp ground cloves
  • 1 cup reduced-sodium chicken broth
  • 3 1/2 lb boneless beef chuck roast
  • 3 bay leaves

Instructions

  1. Blend the sauceIn a blender, combine the lime juice, cider vinegar, chipotle peppers, sliced garlic cloves, cumin, oregano, black pepper, salt, and ground cloves. Process until smooth. Add the chicken broth and pulse a few times to combine.
  2. Slow cook the beefPlace the chuck roast and bay leaves in a 5-quart slow cooker. Pour the blended sauce over the top so the roast is evenly coated. Cover and cook on low for 7-9 hours, until the meat shreds easily with a fork.
  3. Shred and returnLift the roast out and let it rest for 5 minutes. Discard the bay leaves and skim any visible fat off the cooking liquid. Shred the beef with two forks, then return it to the slow cooker to soak up more sauce before serving.

Notes & Tips

This is a Sunday batch staple — eight servings that keep in the fridge for 3 days or freeze for up to 3 months. Use it across the week different ways: piled over cilantro-lime rice on day one, tucked into corn tortillas with pickled onions and queso fresco for tacos, or layered into a burrito bowl with black beans, avocado, and a spritz of lime. Reheat in a skillet over medium heat with a splash of the cooking liquid so it stays juicy. Freeze in portioned containers with some of the juices included — that liquid is what keeps the meat from drying out on thaw.