Description
This Barbacoa Beef recipe features tender, slow-cooked beef infused with smoky chipotle chilies and warming spices. Perfectly seared and then simmered low and slow in a slow cooker, the beef becomes incredibly flavorful and easy to shred. Use it as a delicious filling for tacos, burritos, enchiladas, or simply enjoy it over rice or salads for a satisfying Mexican-inspired meal.
Ingredients
Scale
Beef and Broth
- 2 1/2 to 3 lb. Beef Roast (such as chuck, sirloin, rump, etc.)
- 1 (14.5 ounce) can Beef Broth
Vegetables and Chilies
- 1 large Onion, chopped
- 4 Chipotle Chilies in adobo sauce (or 3 fresh jalapenos, chopped)
Spices
- 2 Tablespoons Chili Powder
- 1 teaspoon Cumin
- 1 1/2 to 2 teaspoons Salt
- 1 teaspoon Pepper
Other
- Oil for searing (about 1 tablespoon)
Instructions
- Sear the Beef: Heat a skillet over high heat and add oil to coat the bottom. Carefully place the beef roast in the hot skillet (watch for splattering oil) and sear on both sides for about 2 minutes each to develop a brown crust and deepen the flavor.
- Combine Ingredients in Slow Cooker: Transfer the seared beef roast to a slow cooker. Add the chopped onion, chipotle chilies or fresh jalapenos, chili powder, cumin, salt, pepper, and beef broth. Stir slightly just to combine the spices with the liquids.
- Slow Cook the Beef: Cover the slow cooker and cook the beef on low for about 8 hours or on high for approximately 5 hours, until the meat is very tender and easily shredded with forks.
- Shred and Serve: Remove the beef from the slow cooker and shred it using two forks. Return shredded meat to the cooking juices for added moisture and flavor if desired. Use the barbacoa beef as a filling for tacos, enchiladas, burritos, tostadas, quesadillas, or serve over salads for a versatile meal.
Notes
- For a spicier dish, use the chipotle chilies in adobo sauce; for a milder version, substitute with fresh jalapenos or fewer chilies.
- Searing the beef before slow cooking helps to lock in the juices and adds depth of flavor.
- Leftover barbacoa beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- If you don’t have a slow cooker, you can cook the beef in a covered Dutch oven at 275°F for about 4-5 hours until tender.
- Adjust salt to taste, especially if your beef broth is salted.
