Description
Tender beef barbacoa cooked slowly for rich flavor, perfect for tacos and burrito bowls.
Ingredients
Scale
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 1/4 cup lime juice
- 1 cup beef broth
Instructions
- Heat olive oil in a skillet over medium heat.
- Sear the beef roast on all sides until browned.
- Place chopped onion and minced garlic in the slow cooker.
- Add the seared beef roast on top of the onions and garlic.
- Mix chili powder, cumin, oregano, salt, black pepper, cayenne pepper, and bay leaves.
- Pour lime juice and beef broth over the beef.
- Cover and cook on low for 8 hours or until tender.
- Shred the beef with two forks and mix with the juices before serving.
Notes
- Serve with tortillas, rice, and toppings of your choice.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Slow Cooker Beef Barbacoa, tacos, burrito bowls, beef recipes