Description
This Slow Cooker Barbacoa recipe delivers tender, flavorful shredded beef infused with a rich blend of spices. Perfect for tacos, burritos, or served over rice, the beef is seared first for extra depth of flavor, then slow-cooked to fork-tender perfection. A splash of fresh lime juice and cilantro at the end adds a bright, fresh finish.
Ingredients
Scale
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
Instructions
- Sear the beef: 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, to lock in flavor.
- Mix the spices: In a small bowl, combine kosher salt, chili powder, garlic powder, onion powder, cumin, paprika, and black pepper to create the seasoning rub.
- Season the roast: Place the seared chuck roast into the slow cooker and rub the seasoning mix evenly over all sides, ensuring it is well coated.
- Add broth: Pour the low sodium beef broth into the slow cooker around the roast to keep the beef moist during cooking.
- Slow cook: Cover and cook on low for 8-9 hours, or until the beef is fork-tender and easily shreds.
- Shred the beef: Once cooked, shred the beef directly in the slow cooker, allowing it to absorb the flavorful juices.
- Finish and serve: Before serving, squeeze fresh lime juice over the shredded beef and garnish with freshly minced cilantro for a bright and fresh finish.
Notes
- Searing the beef before slow cooking enhances the flavor and texture of the final dish.
- Use a good quality chuck roast for tender and juicy results.
- If you prefer more heat, add a pinch of cayenne pepper or chipotle powder to the spice mix.
- Serve the barbacoa with warm tortillas, rice, or in tacos with your favorite toppings.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months.
