Slow Cooker Beef Barbacoa
15 min
Prep Time
8 hrs 15 min
Cook Time
8 hrs 30 min
Total Time
8
Servings
Ingredients
- ½ cup packed cilantro leaves
- ⅓ cup apple cider vinegar
- Juice of 2 limes
- 1–2 chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- ¼ teaspoon ground cloves
- 1 (4-pound) boneless beef chuck roast, excess fat trimmed, cut into 6 pieces
- Kosher salt and freshly ground black pepper
- 1½ tablespoons canola oil
- 1 cup beer, such as Modelo
Instructions
- Blend the cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder, and cloves in a food processor until smooth.
- Season the beef with 1½ teaspoons salt and 1 teaspoon pepper. Heat the oil in a large skillet over medium-high. Brown the beef in batches, 3–4 minutes per side.
- Put the beef in a 6-quart slow cooker. Stir in the beer and the cilantro mixture.
- Cover and cook on low 8–9 hours, until fork-tender.
- Shred the beef with two forks and return it to the juices. Season if needed. Cover and keep warm 30 minutes. Serve in tacos, burritos, or bowls.