Slow Cooker Beef Barbacoa

For the Beef Barbacoa

1 ½ kg beef chuck roast (cut into large chunks)

1 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1 tsp ground coriander

3 cloves garlic (minced)

1 small onion (chopped)

2 chipotle peppers in adobo sauce (chopped)

1 tbsp adobo sauce (from the chipotle peppers)

¼ cup fresh lime juice

¼ cup apple cider vinegar

1 cup beef broth

2 bay leaves

1 tbsp tomato paste

1 tbsp Worcestershire sauce

For Serving

Warm corn or flour tortillas

Chopped fresh cilantro

Diced onions

Lime wedges

Salsa or guacamole (optional)

Prepare the Beef

Season the Beef:
- Pat the beef chuck roast dry and season with salt, black pepper, cumin, paprika, oregano, and coriander.
Sear the Beef (Optional but recommended):
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Sear the beef chunks on all sides for 2-3 minutes per side, then transfer to the slow cooker.

Make the Sauce

Combine Ingredients:
- In a bowl, mix garlic, onion, chipotle peppers, adobo sauce, lime juice, apple cider vinegar, beef broth, tomato paste, and Worcestershire sauce.
Pour Over Beef:
- Pour the sauce mixture over the beef in the slow cooker.
Add Bay Leaves:
- Place the bay leaves on top.

Slow Cook the Beef

Set the Slow Cooker:
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and easily shreds with a fork.
Shred the Beef:
- Remove the bay leaves, then shred the beef directly in the slow cooker using two forks.
Mix with the Sauce:
- Stir the shredded beef into the sauce and let it soak for another 10-15 minutes on LOW.

Serving Suggestions

Taco Style:
- Serve in warm corn tortillas with chopped cilantro, diced onions, and lime wedges.
Burrito or Bowl:
- Serve over rice with black beans, avocado, and salsa.
With Side Dishes:
- Pair with Mexican street corn, refried beans, or a fresh salad.

Pro Tips

For Extra Flavor: Marinate the beef in the seasoning and sauce overnight before cooking.
Make It Spicier: Add an extra chipotle pepper or a dash of hot sauce.
Leftovers: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.