New favorite slow cooker meal alert!
You guys, this barbacoa beef is what dreams are made of. Seriously. So tender, so juicy, a little tangy, and so flavorful! Just give me the beef and a fork and I’ll happily call it dinner!
I chowed down on these tacos for days last week, and already have big dreams of all of the different ways to use it when I make my next batch next week! I love the idea of cooking a protein at the beginning of the week and using it in different ways throughout the week. Such a time saver!
The preparation is incredibly simple. No need to sear or sauté anything before throwing everything in the Crock Pot. The flavor is perfect as-is, so I think the extra steps are a little unnecessary in this case.
You could totally prep this the night before by tossing the onion, garlic, peppers, beef, and spices into the slow cooker, covering and refrigerating until the next morning, then adding the juice, vinegar, broth, and bay leaves. Set and forget and it’ll be ready and waiting when you get home from work. So easy!
Pile on top of tortillas to make tacos or quesadillas. Toss on top of chips to make a plate of nachos. Throw it on some crusty bread and call it a sandwich. You totally can’t go wrong!
- 1 white onion, peeled and quartered
- 10 garlic cloves, peeled and smashed
- 2 chipotle peppers in adobo, chopped
- 3 lb chuck roast, trimmed of excess fat and cut into 2-inch chunks
- ½ teaspoon allspice
- ½ teaspoon oregano
- 1 tablespoon cumin
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons fresh lime juice
- ¼ cup apple cider vinegar
- ½ cup beef broth
- 3 bay leaves
- 20 taco shells, for serving
- Cheese, radishes, diced white onion, cilantro, salsa, etc., for topping
- Add onion, garlic and chipotle peppers to the bowl of a slow cooker. Top with beef. Season beef with spices. Add lime juice, vinegar, and broth to slow cooker. Top with bay leaves.
- Cook on low for 6-8 hours, or until beef is easily shredded.
- Transfer beef to a mixing bowl to shred. Add ½ cup of the cooking liquid at a time to the shredded beef and toss to coat until desired consistency is reached (Note: The beef will keep soaking some of the cooking liquid up as it sits, so taste test it before you fill your tacos to make sure that you’ve added enough liquid so that it isn’t dry.)
- Serve wrapped in tortillas and topped with cheese, radishes, diced white onion, cilantro, salsa, guac, tomatoes, or whatever else your heart desires!