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Slow Cooker Beef Barbacoa for Tacos

Elina James
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Prep Time 15 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours
Course Dinner
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 3 pounds beef chuck roast (cut into large chunks)
  • 3 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce from the can
  • 1 medium onion, roughly chopped
  • 5 cloves garlic
  • 1/4 cup lime juice (fresh)
  • 1/4 cup apple cider vinegar
  • 1 cup beef broth
  • 2 bay leaves
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cloves (or a pinch)
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil (optional for browning)

Instructions
 

  • Cut chuck roast into large chunks to ensure even cooking.
  • Prepare the sauce by blending chipotle peppers, garlic, onion, broth, lime juice, vinegar, tomato paste, and spices until smooth.
  • Add beef to the slow cooker.
  • Pour the blended sauce over the meat and tuck bay leaves into the mixture.
  • Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
  • Once cooked, remove the beef from the slow cooker and discard bay leaves.
  • Shred the meat using two forks, ensuring it is finely pulled apart.
  • Return the shredded beef to the slow cooker to soak in the juices.
  • Stir well and let it sit for about 10 minutes before serving.