Description
Slow-cooked Beef Barbacoa that melts in your mouth, perfect for tacos, burritos, or bowls.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1/4 cup apple cider vinegar
- 1 cup beef broth
- Juice of 2 limes
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Sear the beef on all sides until it is nicely browned.
- Remove and set the beef aside on a plate.
- Add the chopped onion to the skillet and cook until soft.
- Stir in the minced garlic and cook for one more minute.
- Place the beef in a slow cooker and add the cooked onion and garlic.
- Add the chili powder, cumin, oregano, smoked paprika, salt, and black pepper.
- Tuck in the bay leaves.
- Pour in the apple cider vinegar and beef broth around the beef.
- Squeeze the lime juice over the top.
- Cover the slow cooker and cook on low for eight hours.
- Remove the beef and shred it with two forks.
- Return the shredded beef to the juices and stir to coat.
- Serve hot in tacos, burritos, bowls, or salads.
Notes
For a healthier twist, trim excess fat from the roast and use low sodium beef broth. Mix in cooked black beans and bell peppers for added fiber.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Beef Barbacoa, Slow Cooker, Mexican Recipes, Comfort Food