Description

Slow Cooker Barbacoa is a flavorful and tender Mexican-inspired shredded beef dish made by slow-cooking a seasoned chuck roast in beef broth until perfectly fork-tender. The recipe combines aromatic spices and is finished with fresh lime juice and cilantro, making it ideal for tacos, burritos, or hearty meals.

Ingredients

Main Ingredients

1 tablespoon vegetable oil
3 ½ pounds boneless chuck roast (good quality)
½ cup low sodium beef broth
1 tablespoon kosher salt
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 lime
1 tablespoon freshly minced cilantro

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Instructions

Sear the Chuck Roast: In a large skillet, heat the vegetable oil over high heat. Sear the chuck roast on both sides until browned, about 3-4 minutes per side. This helps develop rich, savory flavors and locks in the juices.
Prepare the Seasoning Mix: In a small bowl, combine kosher salt, chili powder, garlic powder, onion powder, cumin, paprika, and freshly ground black pepper. Mix thoroughly to ensure even seasoning.
Season the Roast: Place the seared chuck roast into the slow cooker. Rub the prepared seasoning mix evenly over all sides of the roast for maximum flavor infusion during cooking.
Add Beef Broth: Pour ½ cup of low sodium beef broth into the slow cooker to keep the meat moist and help create a delicious cooking liquid.
Slow Cook the Meat: Cover and cook on low for 8-9 hours, or until the beef is fork-tender. This slow cooking process breaks down the connective tissues for tender, shreddable meat.
Shred the Beef: Once the beef is cooked, shred it directly in the slow cooker using two forks, allowing the meat to soak up the flavorful juices.
Finish and Garnish: Before serving, squeeze fresh lime juice over the shredded beef and garnish with freshly minced cilantro to add brightness and freshness.

Notes

For extra heat, add a pinch of cayenne pepper or chopped chipotle peppers to the seasoning mix.
Use low sodium beef broth to control the saltiness of the dish.
This barbacoa is perfect for tacos, burrito bowls, or served over rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
For best results, use a well-marbled chuck roast to ensure juicy, tender meat.