4 lbs beef chuck roast, 1 diced onion, 3-4 chipotles in adobo (diced), 5 cloves minced garlic, 0.25 cup fresh lime juice, 2 tbsp apple cider vinegar, 1 tbsp cumin, 0.5 tbsp oregano, 2 tsp salt, 1 tsp black pepper, 0.25 tsp ground cloves, 0.75 cup beef stock, 3 bay leaves
**Directions** 1. Slice Chuck roast into 3” chunks. Add all ingredients, except for bay leaves, to slow cooker. 2. Use tongs to gently toss and mix together. Add bay leaves. 3. Cover and cook on LOW for 8-9 hours (4-5 hours HIGH). 4. Remove beef to cutting board and shred with two forks. 5. Return to slow cooker, stir. Serve and garnish with lime wedges and chopped cilantros.
**Adjustments** – I was out of chipotle peppers so I used 0.75 tsp chipotle powder – I omitted the onion
Served as burrito filling and have leftovers for lunch!
A recipe so easy, my tiny sous chef could do it!
Alaska_Pipeliner
Nice recipe addition!! And one I can download!
T-BONEandtheFAM
If you don’t add the chipotle peppers in adobo sauce, then it’s more like a carnitas with beef. In that case, I suggest to press in a hot cast iron skillet (and flip) to make it crispy after the slow cooking
NotAFlatSquirrel
This is almost identical to the birria taco recipe I made yesterday, only my recipe had 4 cups beef stock, a small can of tomato paste, and 2 carrots cooked in the broth (pulled out at end).
Endless-Struggle
Yesss I actually made this last week, on Monday, and ate burrito bowls for lunch every day !! Didn’t get tired of them either bc it’s so easy to add variety. Yum yum yum
5 Comments
[Slow Cooker Barbacoa Beef](https://downshiftology.com/recipes/barbacoa/)
**Ingredients**
4 lbs beef chuck roast, 1 diced onion, 3-4 chipotles in adobo (diced), 5 cloves minced garlic, 0.25 cup fresh lime juice, 2 tbsp apple cider vinegar, 1 tbsp cumin, 0.5 tbsp oregano, 2 tsp salt, 1 tsp black pepper, 0.25 tsp ground cloves, 0.75 cup beef stock, 3 bay leaves
**Directions**
1. Slice Chuck roast into 3” chunks. Add all ingredients, except for bay leaves, to slow cooker.
2. Use tongs to gently toss and mix together. Add bay leaves.
3. Cover and cook on LOW for 8-9 hours (4-5 hours HIGH).
4. Remove beef to cutting board and shred with two forks.
5. Return to slow cooker, stir. Serve and garnish with lime wedges and chopped cilantros.
**Adjustments**
– I was out of chipotle peppers so I used 0.75 tsp chipotle powder
– I omitted the onion
Served as burrito filling and have leftovers for lunch!
A recipe so easy, my tiny sous chef could do it!
Nice recipe addition!! And one I can download!
If you don’t add the chipotle peppers in adobo sauce, then it’s more like a carnitas with beef. In that case, I suggest to press in a hot cast iron skillet (and flip) to make it crispy after the slow cooking
This is almost identical to the birria taco recipe I made yesterday, only my recipe had 4 cups beef stock, a small can of tomato paste, and 2 carrots cooked in the broth (pulled out at end).
Yesss I actually made this last week, on Monday, and ate burrito bowls for lunch every day !! Didn’t get tired of them either bc it’s so easy to add variety. Yum yum yum