Slow Cooker Beef Barbacoa

Ingredients

• 3–4 lbs beef chuck roast

• 3 cloves garlic, minced

• 1–2 chipotle peppers in adobo, chopped (adjust for heat)

• 2 tbsp adobo sauce (from chipotle peppers)

• 1 tbsp ground cumin

• 1 tsp dried oregano

• 1 tsp smoked paprika

• ½ tsp ground cloves (optional, adds depth)

• 1 tsp salt

• ½ tsp black pepper

• 1 medium onion, chopped

• ½ cup beef broth

• 3 tbsp lime juice (freshly squeezed)

• 2 tbsp apple cider vinegar

• 2 bay leaves

Optional Garnishes & Serving Suggestions:

• Fresh cilantro

• Diced onions

• Lime wedges

• Tortillas or rice

• Avocado slices

Instructions

1. Prepare the beef:

• Trim excess fat from the roast. Cut into 2–3 large chunks for easier handling.

2. Mix the sauce:

• In a small bowl, combine garlic, chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, cloves, salt, pepper, lime juice, and apple cider vinegar.

3. Assemble in slow cooker:

• Place onion at the bottom of the slow cooker.

• Rub beef with the spice mixture and place on top of the onions.

• Pour beef broth over the top and add bay leaves.

4. Cook:

• Cover and cook on low for 8–10 hours or high for 4–5 hours, until beef is very tender and easily shredded with a fork.

5. Shred and finish:

• Remove beef and shred using two forks. Discard bay leaves.

• Stir shredded beef back into juices to soak up flavor. Adjust seasoning with salt, pepper, or extra lime juice.

6. Serve:

• Serve in tacos, burrito bowls, over rice, or with warm tortillas. Top with fresh cilantro, diced onions, lime wedges, or avocado slices.