Slow Cooked Barbacoa
When a tough meat is slowly cooked the tenderized final result is one to dream about. This is the ultimate Barbacoa recipe! Don’t wait another day to make it. Seriously! Add it to your weekly menu. You will not be disappointed.
Meal prepping this dish is also a great option. You can make all of the fixin’s ahead of time and cook the barbacoa on MEAL DAY! Did I mention it’s a family meal? My kids devour barbacoa with avocado and onions. Yup, onions!
When making this recipe, you want to start with a good chuck roast. Luckily, its available almost everywhere in the US! Be sure to trim the fat off as much as you can. I resist many times not to trim the fat because it really makes the dish flavorful, but you will most likely end up throwing it away when shredding the meat once its cooked. So do yourself a favor and trim off as much as you can from the beginning, then cut it into medium sized chunks.
The smaller the chunks the tender the beef will cook.
Serve it with tortillas, salad, rice, beans, guacamole… possibilities are endless!
A slow cooked and very tender barbacoa dish perfect for your gathering or evening meal. Meal prep is easy with this family friendly dish!
- 2 lb chuck roast, cut into medium sized chunks
- 1 cup beef broth
- 3 chipotle peppers in adobo sauce
- 5 cloves minced garlic
- 1 tbsp ground cumin (jeeru)
- 1 tbsp dried oregano
- 1/8 tsp ground cloves (pinch)
- 1 tbsp lemon juice
- 2 tsp apple cider vinegar
- 1 tsp fresh ground pepper
In a blender combine the garlic, adobo peppers, ground cloves, ground cumin, lemon juice, apple cider vinegar, oregano, and beef broth. Blend it well and set it aside.
Heat a pan on medium high with some oil.
Sear the trimmed and cut chuck roast pieces until brown on all sides.
Take the beef and place it in a slow cooker. TIP: Do not use the oil and drippings from the pan, be sure to discard it.
Pour the blender ingredients into the slow cooker and mix well with the seared beef.
Set the slow cooker to 4 hours high or 8 hours low. If you are using an Instant Pot, set it on slow cook for 4 hours.
Once the time is up, take the beef chunks out onto a cutting board and shred.
Place the shredded beef back into the slow cooker so it absorbs more of the juice.
Let it marinate for an additional 30 minutes or more.
Before serving, drain the shredded beef in a colander or use a skimmer to place it into a serving bowl.
Toss with cilantro and serve!