Slow Cooker Barbacoa Recipe
With only 5 minutes of prep, this Beef Slow Cooker Barbacoa is tender, savory, and perfect for filling tacos or burritos!
Servings: 8
Ingredients
- 1/2 cup beef broth low sodium
- 2 tablespoons apple cider vinegar
- 3 tablespoons lime juice
- 4 teaspoons minced garlic minced
- 1 (4 ounce) can green chilies
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 1/2 teaspoons garlic salt (with parsley flakes) (with parsley flakes)
- 1/2 teaspoon black pepper
- 3-4 pounds chuck roast cut into 6-8 chunks
- 1/4 cup chopped fresh cilantro for garnish
- lime wedges optional
Instructions
- Add beef broth, apple cider vinegar, lime juice, minced garlic, green chiles, chili powder, cumin, oregano, garlic salt and pepper to the bowl of your slow cooker.
- Add chuck roast chunks and cook on LOW for 7-8 hours.
- Chuck roast pieces should fall apart easily. Shred with a fork, remove any fat pieces, transfer back to slow cooker and mix with remaining juices and spices.
- Garnish with cilantro and lime wedges. Use in tacos or burritos.
Nutrition
Calories: 319kcal | Carbohydrates: 2g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 649mg | Potassium: 633mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 5mg