Description
This Barbacoa Beef recipe delivers tender, flavorful shredded beef perfect for tacos, burritos, and more. Slow-cooked with chipotle chilies, chili powder, and cumin, it offers a smoky, spicy taste inspired by traditional Mexican barbacoa preparations. The beef is first seared to lock in its juices before slow cooking to melt-in-your-mouth tenderness.
Ingredients
Scale
Meat
- 2 1/2 to 3 lb. Beef Roast (such as chuck, sirloin, rump)
Spices and Seasonings
- 2 Tablespoons Chili Powder
- 1 teaspoon Cumin
- 1 1/2 to 2 teaspoons Salt
- 1 teaspoon Pepper
Other Ingredients
- 1 large Onion (chopped)
- 4 Chipotle Chilies, canned in adobo sauce (or 3 fresh jalapenos, chopped)
- 1 (14.5 ounce) can Beef Broth
- Oil for searing
Instructions
- Sear the Beef: Heat a skillet over high heat and add a light coating of oil. Carefully place the beef roast in the hot skillet and sear for about 2 minutes on each side to lock in juices and develop a flavorful crust.
- Prepare Slow Cooker: Transfer the seared beef roast to a slow cooker. Add the chopped onion, chipotle chilies or jalapenos, chili powder, cumin, salt, pepper, and pour in the beef broth.
- Slow Cook the Meat: Cook the beef mixture on low heat for about 8 hours, or on high for around 5 hours, until the meat is very tender and easy to shred with a fork.
- Shred and Serve: Once tender, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak up the juices or serve immediately. Use as a filling for tacos, burritos, enchiladas, quesadillas, tostadas, or salads.
Notes
- For a smoky flavor, use chipotle chilies canned in adobo sauce. If unavailable, fresh jalapenos make a good substitute.
- Searing the roast before slow cooking helps retain moisture and develop richer flavor.
- Adjust salt and chili powder amounts according to your taste and spice preference.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
