Description
A smoky and tender barbacoa made from a chuck roast, perfect for tacos and bowls with minimal hands-on time.
Ingredients
- 3–4 lb boneless beef chuck roast
- 3–4 dried chipotle chiles (or 2 canned chipotles in adobo)
- 1 small can (7 oz) chipotle peppers in adobo (optional)
- 1½ cups low-sodium beef broth
- 1/4 cup apple cider vinegar or white vinegar
- 1/4 cup fresh lime juice (about 2 limes)
- 1 large onion, quartered (reserve half for blending)
- 4 cloves garlic, smashed (half for blending)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves (optional)
- 2 bay leaves
- 1–2 tsp kosher salt (to taste)
- 1/2 tsp freshly ground black pepper
- 1–2 tbsp vegetable oil (for searing)
- 1–2 tbsp brown sugar or honey (optional)
- 1 tsp smoked paprika (optional)
Instructions
- Toast dried chipotles in a dry skillet for 20–30 seconds per side until fragrant, then soak in hot water for 15 minutes.
- Blend the rehydrated chiles, half the onion, 2 garlic cloves, lime juice, vinegar, 1 cup beef broth, cumin, oregano, cloves, and a pinch of salt until silky.
- Season the roast with kosher salt and black pepper, then sear in oil over medium-high heat for 2–3 minutes per side until browned.
- Transfer the seared roast to a slow cooker, pour the blended sauce over it, and add the remaining onion quarters and bay leaves. Add more broth if needed.
- Cook on LOW for 8–10 hours or HIGH for 4–6 hours until the meat is fork-tender.
- Shred the roast with forks, return it to the slow cooker, and adjust seasoning as needed.
- Broil for 3–5 minutes for crispy edges, if desired.
Notes
For milder heat, remove seeds from dried chiles and use fewer chipotles. Substitute chuck for beef brisket or short ribs if desired.
- Prep Time: 30 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican