Slow Cooker Barbacoa Beef
This easy slow cooker barbacoa beef recipe delivers tender, juicy meat infused with smoky chipotle flavors. Perfect for tacos or rice bowls, it's a healthy, versatile dish for any occasion.
Ingredients
- 1/4 cup lime juice
- 1/4 cup cider vinegar
- 3 chipotle peppers in adobo sauce
- 4 garlic cloves, thinly sliced
- 4 teaspoons ground cumin
- 3 teaspoons dried oregano
- 1-1/2 teaspoons pepper
- 3/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 cup reduced-sodium chicken broth
- 1 boneless beef chuck roast (3 to 4 pounds)
- 3 bay leaves
- 3 cups water For the rice
- 2 cups uncooked jasmine rice, rinsed and drained
- 3 tablespoons butter
- 1-1/2 teaspoons salt
- 1/2 cup minced fresh cilantro
- 2 tablespoons lime juice
- Optional: sliced radishes, fresh cilantro leaves, and lime wedges
Instructions
- In a blender, combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, pepper, salt, and ground cloves. Blend until smooth.
- Add the chicken broth to the blender and pulse a few times to mix.
- Place the beef chuck roast and bay leaves in your slow cooker. Pour the blended sauce over the top.
- Cover and cook on low for 7 to 9 hours, or until the beef is melt-in-your-mouth tender.
- About 30 minutes before serving, prepare the rice. In a large saucepan, combine water, jasmine rice, butter, and salt. Bring to a boil, then reduce heat and cover. Simmer for 12 to 15 minutes until the liquid is absorbed.
- Remove the saucepan from heat and stir in cilantro and lime juice gently. Keep covered until ready to serve.
- Remove the cooked roast from the slow cooker and let it rest for a few minutes. Discard bay leaves and skim any excess fat from the juices.
- Shred the beef with two forks and return it to the slow cooker, mixing it with the remaining sauce.
- Serve the beef over rice and garnish with optional toppings like radishes, fresh cilantro, and lime wedges.