If you have time to spare before lunch or dinner, then you have got to give this recipe a try! This Slow Cooker Beef Barbacoa is my ultimate comfort food. Invite your friends over, and surprise them with this awesome dish. Enjoy!
Ingredients
- 1 tbsp olive oil
- 1 (3-5 pounds) beef chuck roast trimmed of excess fat, cut into 8-10 pieces
- SLOW COOKER INGREDIENTS
- 1/2 c mild red enchilada sauce (use 10 ounces can if making my enchiladas recipe)
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 1-3 tsp liquid smoke (depending on how “smoky” you like it)
- 2 chipotles in adobo sauce (more or less to taste) minced (approx. 2 tbsp)
- 1 teaspoon EACH garlic powder, onion powder
- 2 tbsp apple cider vinegar
- 2 tsp salt
- 1/2 teaspoon EACH chilli powder, smoked paprika
- 1 tbsp EACH ground cumin, dried oregano
- 2 bay leaves
- 2 4 ounces can MILD chopped green chiles
- 1/4 teaspoon EACH ground cloves, ground cinnamon slow cooker BEEF BARBACOA
- 1 tbsp Worcestershire
Instructions
- Place a large heavy skillet on the stove and turn the heat to medium-high.
- Add 1 tbsp of olive oil and allow it to become hot.
- Add the beef and sear all sides for a few minutes until brown.
- Remove the seared beef from the skillet and transfer them into a 6-quart slow cooker.
- Add the rest of the ingredients into the slow cooker over the beef. Stir everything until well incorporated.
- Cover the slow cooker and cook everything for about 3 1/2 hours on a high setting or 6 hours on a low setting.
- When the beef is fork-tender, transfer it to a chopping board. Use two forks to shred it into pieces, then put them back into the slow cooker. Stir everything until well mixed.
- Cook for another 20 minutes. Add more lime juice, brown sugar, and hot sauce if needed.
- Serve and enjoy!