Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings
A big thanks to my very good friend, Amanda, for sharing with me this spectacular recipe because now, I get to share it with you as well! How awesome is that? I have listed all the ingredients and directions for this Slow Cooker Barbacoa Beef. Just follow them step by step and you are good to go! Feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
2 tbsp minced garlic
1 small white or yellow onion chopped
2 ½ – 3 lbs. beef chuck roast
½ c water – or beef broth
3 chipotle peppers – roughly chopped
3 tbsp apple cider vinegar
4 tsp ground cumin
juice of 1 lime – (2-3 tbsp)
1 tsp salt – (or to taste)
1 tsp black pepper – (or to taste)
2 tsp dried oregano
optional: red onion, cilantro, and lime wedges for topping
¼ tsp ground cloves – (optional)
Directions:
Apply cooking spray in a slow cooker.
Add the chuck roast into the prepared slow cooker.
In a mixing bowl, add the beef broth, chipotle peppers, garlic, vinegar, lime juice, peppers, cloves, oregano, cumin, salt, and pepper. Stir until well blended.
Pour the mixture on top of the chuck roast.
Cover the slow cooker and cook for about 6 to 8 hours on a high setting or 4 to 5 hours on a low setting. When the roast is fork-tender, they are ready to be served.
Serve and enjoy!
Note:
I love serving this in salads, tacos, and enchiladas!
Nutrition Facts:
Calories: 778 kcal, Carbohydrates: 5 g, Protein: 81 g, Fat: 48 g, Saturated Fat: 21 g, Trans Fat: 3 g, Cholesterol: 287 mg, Sodium: 806 mg, Potassium: 1454 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 73 IU, Vitamin C: 2 mg, Calcium: 95 mg, Iron: 10 mg
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