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Mexican Barbacoa Cooked in a Crockpot

alexa dan
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Servings 7

Ingredients
  

  • 3 lbs beef chuck roast cut into large chunks
  • 3 chipotle peppers in adobo sauce
  • 1 tbsp adobo sauce from the can
  • 1 small white onion chopped
  • 4 cloves garlic
  • 1/4 cup apple cider vinegar
  • Juice of 2 limes
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1/2 tsp ground cloves
  • 2 bay leaves
  • 1 cup beef broth
  • Salt and black pepper to taste
  • 2 tbsp oil for browning

Instructions
 

  • . Brown the Beef
  • Heat oil in a skillet over medium-high. Season beef with salt & pepper. Sear until browned on all sides. (Flavor booster—don’t skip!)
  • Blend the Sauce
  • In a blender, combine chipotle peppers, adobo sauce, onion, garlic, vinegar, lime juice, cumin, oregano, cloves, and beef broth. Blend until smooth.
  • Slow Cook
  • Place browned beef in the crockpot. Pour sauce over top and add bay leaves.
  • Cook on low for 8 hrs or high for 4–5 hrs, until meat is fork-tender.
  • Shred & Serve
  • Remove bay leaves. Shred beef with two forks and mix it back into the sauce.

Notes

  • Use chuck roast for melt-in-your-mouth texture.
  • Sear first for deeper flavor.
  • Cook low & slow for tenderness.
  • Taste before serving—adjust lime & salt!
  • Want a twist? Add a splash of orange juice or cinnamon.