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slow cooker barbacoa beef

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Juicy, tender and packed with serious flavor, this versatile recipe is sure to please your taste buds!

yield 8 servings
prep time 20 Min
cook time 9 Hr 15 Min
method Slow Cooker Crock Pot

Ingredients For slow cooker barbacoa beef

  • BARBACOA BEEF
  • 4 lb
    beef chuck roast, trimmed and cut into 3 pieces
  • 1/2 Tbsp
    ground himalayan sea salt, or as needed and divided
  • 1/2 Tbsp
    freshly ground black pepper, or as needed and divided (i always use mixed peppercorns)
  • 3 Tbsp
    olive oil (substitute canola oil), or as needed
  • 3 c
    white onions (about 1 large), chopped
  • 1 c
    poblano peppers (about 1 large), seeded and chopped
  • 1 lg
    jalapeño pepper, seeded and finely diced
  • 1 Tbsp
    old el paso taco seasoning
  • 2 lg
    bay leaves
  • SAUCE
  • 1 1/2 c
    low-sodium beef broth
  • 1/2 c
    apple cider vinegar
  • 1/4 c
    freshly squeezed lime juice
  • 3 Tbsp
    chipotle in adobo, puréed
  • 6 lg
    cloves garlic, pressed
  • 1 1/2 Tbsp
    ground cumin
  • 1 Tbsp
    dried oregano leaves
  • 1 tsp
    ground cloves
  • 1 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)

How To Make slow cooker barbacoa beef

  • 1
    Generously season the top of the meat pieces with salt and pepper; set aside.
  • 2
    In a large skillet over medium-high, add oil and when hot, add beef, seasoned side down; season the top with salt and pepper. Quickly sear meat pieces on all sides (don’t forget to season each side before turning).
  • 3
    Transfer to crock pot, including any accumulated juices. Add onion, poblano pepper and jalapeño pepper; sprinkle on Old El Paso Taco seasoning; set aside.
  • 4
    In the jar of a blender, add all the sauce ingredients and process until smooth.
  • 5
    Transfer the sauce to a large measuring cup (it makes approximately 2 ½ cups) and pour 1 ½ cups over the beef; reserve 1 cup for later.
  • 6
    Add bay leaves, close the lid and set the heat on “Low”; cook for 8:30 hours (high for 4 to 6 hours), or until the meat is tender.
  • 7
    When time is up, remove the bay leaves and discard them.
  • 8
    Working with one piece of beef at a time, shred the meat, using two forks. Return the meat to crock pot while working with the others (keep the lid closed).
  • 9
    Add the reserved 1 cup of sauce and stir well. Cover, set the heat to “Low” and the timer for 30 minutes to warm up the sauce. Use a slotted spoon when serving.
  • 10
    To view this incredible flavorful beef recipe on YouTube, click on this link >>> https://youtu.be/Ytdvo3hvv9Y
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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