Slow Cooker Barbacoa Beef
The idea of cooking inside during the summer time is not really an option! I love using the BBQ 🔥 or rely on my slow cooker. I can enjoy recipes without turning the kitchen into a sauna. I have a few crockpot recipes like my Ultimate Slow Cooker Chili, Slow Cooker Rice Pudding, Mulled Cider, and more.
When it comes to Mexican recipes, I have a couple up my sleeve like El Pollo Cinco de Mayo • Slow Cooker Mexican Chicken, and this featured one… Slow Cooker Barbacoa Beef! Juicy, tender and flavorful, this is perfect for tacos 🌮, enchiladas, salads🥗, tamales, quesadillas, burrito bowls, and so on. The meat can also be a great topping for pizzas🍕, add some to your chilaquiles, in omelets, on a sandwich with guacamole, peppers, and chipotle mayo, and the list goes on…
This is an uncomplicated recipe to make. I use beef chuck roast when I go shopping in the states. In Canada 🍁, it’s called cross rib or pot roast. Other cuts that are ideal for longer cooking times is blade roast, shoulder roast or brisket. To get maximum flavor, it’s important to sear the meat. It takes maybe 10 minutes to do it so please don’t skip this step. I prefer using olive oil because it gives a little bit more taste but feel free to use canola oil instead.
I’m all about flavors – I can’t stand “blah” food! – therefore when the meat has a gorgeous color on it, I transfer it to the crock along with onions 🧅, poblano and jalapeño peppers 🌶. I also sprinkle on some of my Homemade Old El Paso Taco Seasoning.
What gives that ultimate piquancy to this Slow Cooker Barbacoa Beef is the sauce! After processing all the ingredients in a blender, the amount should be around 2 ½ cups. I pour 1 ½ cups over the meat mixture and reserve 1 cup for later when the cooking time is over. Why do I do that? As much as a slow cooker is very convenient, I find it takes away the flavors because of the long cooking times, resulting in an almost “tasteless” final product. I quickly learned to keep some sauce on the side to bring back the deep layers of deliciousness 😋!
There’s a great ingredient in the sauce that wraps this dish up and it’s chipotle in adobo. What I do to have a more precise measurement when dealing with this particular ingredient is to purée it and then take what I need. I have an episode on it so to see how including what I do with the leftovers, click on this link… How to Make Chipotle Purée & Chipotle Mayo.
It’s wise to use a slotted spoon when serving it. The leftovers can be stored in the refrigerator in their juices for up to 5 days . The meat can also be transferred to the freezer for up to 4 months. Simply scoop the meat, including some juices, in an airtight container and when ready to reuse it, thaw the meat overnight in the fridge. The next day, place the container in the microwave on “High” until warm. Another way is to transfer everything (meat and juices) in a saucepan and reheat it on medium.
When you come back later, there’s an incredibly delicious recipe waiting for you. This amazing Slow Cooker Barbacoa Beef is super easy to make and a great ingredient for many different applications. Packed with serious flavor, I’m sure my version will please your taste buds 😋…
Bon Appétit! 🍽
Check out these incredible slow cooker recipes… 😀
– Slow Cooker Beef Stew
– Red Beans and Rice – Slow Cooker
– Slow Cooker BBQ Sloppy Joes
– Slow Cooker Chicken Cacciatore
– Slow Cooker Pepper Beef
– Texas BBQ Slow Cooker Pulled Pork
– Slow Cooker Beef Barley Soup
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef
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Slow Cooker Barbacoa Beef
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Ingredients
BARBACOA BEEF
- 4 lbs. beef chuck roast, trimmed and cut into 3 pieces
- 1/2 tbsp. ground Himalayan pink salt, or as needed and divided
- 1/2 tbsp. freshly ground black pepper, or as needed and divided (I always use mixed peppercorns)
- 3 tbsp. olive oil (substitute canola oil), or as needed tips & tricks
- 3 cups white onions (about 1 large), chopped
- 1 cup poblano peppers (about 1 large), seeded and chopped
- 1 large jalapeño pepper, seeded and finely diced
- 1 tbsp. Old El Paso Taco seasoning see Recipe
- 2 large bay leaves
SAUCE
- 1 1/2 cups low-sodium beef broth
- 1/2 cup apple cider vinegar
- 1/4 cup freshly squeezed lime juice tips & tricks
- 3 tbsp. chipotle in adobo, puréed tips & tricks
- 6 large cloves garlic, pressed
- 1 1/2 tbsp. ground cumin
- 1 tbsp. dried oregano leaves
- 1 tsp. ground cloves
- 1 tsp. ground Himalayan pink salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
Directions
- Generously season the top of the meat pieces with salt and pepper; set aside.
- In a large skillet over medium-high, add oil and when hot, add beef, seasoned side down; season the top with salt and pepper. Quickly sear meat pieces on all sides (don’t forget to season each side before turning).
- Transfer to crock pot, including any accumulated juices. Add onion, poblano pepper and jalapeño pepper; sprinkle on Old El Paso Taco seasoning; set aside.
- In the jar of a blender, add all the sauce ingredients and process until smooth.
- Transfer the sauce to a large measuring cup (it makes approximately 2 ½ cups) and pour 1 ½ cups over the beef; reserve 1 cup for later.
- Add bay leaves, close the lid and set the heat on “Low”; cook for 8:30 hours (high for 4 to 6 hours), or until the meat is tender.
- When time is up, remove the bay leaves and discard them.
- Working with one piece of beef at a time, shred the meat, using two forks. Return the meat to crock pot while working with the others (keep the lid closed).
- Add the reserved 1 cup of sauce and stir well. Cover, set the heat to “Low” and the timer for 30 minutes to warm up the sauce. Use a slotted spoon when serving.
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