Ingredients
- Beef:
- 5 lbs chuck roast
- Kosher salt, to taste
- Ground black pepper, to taste
- 3 tablespoons vegetable oil (for searing)
- Paste:
- 5 chipotle peppers in adobo sauce
- 8 garlic cloves
- 2 tablespoons ground cumin
- 1 tablespoon light brown sugar
- 1/8 teaspoon ground cloves
- 2 limes, juiced and zested
- 1/3 cup beef broth
- 3 bay leaves
Instructions
- Cut the chuck roast into large chunks, and rub them all over with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the meat in batches, cooking each side until browned. Transfer the seared meat to a slow cooker.
- In a food processor, combine the chipotle peppers, garlic, ground cumin, brown sugar, ground cloves, lime juice and zest, and beef broth. Pulse until smooth.
- Pour the paste over the beef in the slow cooker, then add the bay leaves. Cook on low for 6 to 8 hours, stirring occasionally.
- About 30 minutes to 1 hour before the cooking time is up, remove the bay leaves and take the beef out of the slow cooker. Shred the beef on a cutting board and return it to the crockpot with any accumulated juices. Stir to combine.
- Serve the barbacoa beef over tortillas, arepas, nachos, or in a salad. Drizzle with lemon juice just before serving.
Notes
- For a spicier barbacoa, leave some of the adobo sauce from the chipotle peppers in the paste.
- If you prefer a leaner option, you can substitute the chuck roast with brisket or round roast, though the texture may differ.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours 10 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
