Barbacoa-Style Shredded Beef

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Total Time

8 hours and 55 minutes

Prep Time

35 minutes

Cook Time

8 hours and 10 minutes

Rating

(240)

Ingredients

8 servings

1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
salt and ground black pepper to taste
2 tablespoons vegetable oil
½ cup beef broth
¼ cup apple cider vinegar
¼ cup fresh lime juice
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon ground cloves
3 large bay leaves

Dinner Intermediate Mexican Slow Cooking ...

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Preparation

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Step 1

Season beef chunks with salt and pepper on all sides.

Step 2

Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker.

Step 3

Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves.

Step 4

Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks.

Step 5

Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving.

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Barbacoa-Style Shredded Beef

Ingredients

Preparation

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