Ingredients
Units
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 2 tablespoons chipotle in adobo sauce
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt, adjust to taste
- 1 bay leaf
- Chopped fresh cilantro for serving
- Lime wedges for serving
Instructions
- Sear the Beef: In a large skillet, heat vegetable oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear on all sides until browned. Transfer to the slow cooker.
- Sauté Aromatics: In the same skillet, add chopped onion and garlic. Sauté until softened, about 3-4 minutes. Add to the slow cooker.
- Prepare the Sauce: In a bowl, mix together lime juice, apple cider vinegar, chipotle in adobo sauce, cumin, oregano, and bay leaf. Pour the mixture over the beef in the slow cooker.
- Slow Cook: Cover and cook on low for 8 hours, or until the beef is very tender and easily shreds with a fork.
- Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the juices.
- Serve: Enjoy the barbacoa in tacos, burritos, or over rice. Top with chopped cilantro and squeeze fresh lime juice over before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Nutrition
- Calories: 300kcal
- Fat: 15g
- Carbohydrates: 5g
- Protein: 30g