Slow Cooker Barbacoa

5 from 1 vote

Slow Cooker Barbacoa

With only 5 minutes of prep, this beef slow cooker barbacoa is tender, savory, and perfect for filling tacos or burritos!

Prep Time5

Cook Time7

Total Time7 5

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

½ cup beef broth, low sodium
2 tablespoons apple cider vinegar
3 tablespoons lime juice
4 teaspoons minced garlic
1 (4 ounce) can green chilies
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1½ teaspoons garlic salt (with parsley flakes)
½ teaspoon black pepper
3-4 pounds chuck roast, cut into 6-8 chunks
¼ 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.

Notes

Recipe Tips.

For melt-in-your-mouth barbacoa cook on low heat, not high heat.
Don't overcrowd the crock pot. Stick to between ½ and ⅔ full.
To keep this meal easy, serve with a simple side of tortillas.

Store leftovers, including some of the delicious juices from the crock pot, in an airtight container or ziploc bag in the fridge for 3-4 days, or freezer for 3 months. Thaw in the fridge if needed overnight and reheat it in the microwave or the oven.

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