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Better and cheaper than the stands on the side of the road, great for tacos, burritos and whatever else you wanna add flavor to


Cooking Time: 240
Recipes Makes: 12
Calories: 262
Carbs: 3.5
Fat: 9.7
Protein: 38.0

Ingredients Related Tips

  • 3 lbs chuck roast remove as much fat as you can, cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped (or more to taste if you like more heat)
  • 1 small white onion, finely chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried Mexican oregano (or regular oregano if you can't find any)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 tsp ground cloves
  • 1/2 cup beef broth or water


  • Combine all ingredients in the slow cooker.
  • Toss gently to combine.
  • Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
  • Using two forks, shred the beef into bite-sized pieces inside of the slow cooker.
  • Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes.
  • Remove cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.

Great as tacos with lime tortillas cilantro salsa and avocados
best part it freezes well too for future use!!

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