Flavorful, seasoned beef chuck roast that shreds like a dream and is perfect for so many different dinners. Try this barbacoa beef in cheesy quesadillas, crispy tacos, rolled up as enchiladas or piled on top of nachos.
- 2 Tbsp vegetable oil
- 3 1/2 pounds beef chuck roast
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup beef broth
- 4 chipotle chilies in adobo sauce (canned)
- 6 garlic cloves, minced
- 4 tsp ground cumin
- 1 Tbsp dried oregano
- 1/2 tsp ground cloves
- 3 bay leaves
- 1/4 cup fresh lime juice
- Cut your roast into 6 equal size pieces. Cut off all excess fat and silver skin. Use a paper towel to pat the roast dry. Sprinkle the kosher salt and pepper all over the meat and use your fingers to press it into the meat.
- Heat a large pan on your stove top over medium high heat. Add in the oil and swirl it around. Use tongs to place each piece of meat in the bottom of the pan so that each piece is touching the bottom of the pan. Let the meat sit there and sizzle and brown for 5 minutes. Use tongs to turn the meat over and let it brown on the other side for 5 minutes.
- While the meat is browning add the beef broth, chipotle chilies, garlic, cumin, oregano and ground cloves to a blender. Blend until smooth.
- Use tongs to move the meat to the slow cooker. Pour the blended mixture over the top of the meat. Add in the bay leaves.
- Cover the slow cooker and cook on low for 8-12 hours, or until beef is tender.
- Remove the beef and place on a cutting board. Remove bay leaves and discard. Shred the meat. Add the meat back into the slow cooker. Add in the lime juice. Turn the slow cooker to high and cook for another 20 minutes.
- Use a slotted spoon to strain off juices from meat and then serve and enjoy!
I used my Ninja Auto-iQ 6 Quart Slow Cooker.*
- Category: Beef
- Method: Slow Cooker
- Cuisine: Mexican