Best Slow Cooker Barbacoa Beef Recipe

Slow Cooker Barbacoa Beef goes well with many Mexican dishes! This Chipotle Copycat Recipe is delicate and delicious for everyone!  


– 3poundsbeef brisketor chuck roast - trimmed of extra fat and cut into 2-inch chunk – 1/2cupbeef broth – 2medium Chipotle chiles in adobo sauceadd more if preferred – 6clovesgarlicminced – 1tablespoononion powder – 1tablespoonapple cider vinegar – Juice of 1 lime – 1tablespoondried oregano – 1teaspoonsmoked paprika – 1tablespooncumin – 1teaspoonsea salt – 1teaspoonblack pepper – 1/4teaspoonred pepper flake – 2whole bay leaf


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To a blender, add all of the ingredients, with the exception of the meat and the bay leaves, and purée the mixture until it is completely smooth.

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While the slow cooker is running, add the meat chunks. It is possible to sauté them in a skillet for additional flavor if you have the time, and then transfer them to the slow cooker after having done so.

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While the steak is being cooked, pour the pureed sauce over it and then add the bay leaves.

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The cooking time is around four to six hours on HIGH and eight to ten hours on LOW. When the beef is shredded with a fork, it is extremely tender and comes apart into pieces.

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The bay leaves should be removed and thrown away.

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It is recommended to use two forks to shred the meat into the cooking liquids. 

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Before serving, allow the beef to continue to soak up some of the juices for around thirty more minutes.

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To serve, you can either use tongs or a slotted spoon.

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