Description
This flavorful juicy meat is deliciously seasoned and cooked low and slow until perfectly tender. You can just layer it in tortillas with all your favorite toppings and serve it right away! I know you won’t be able to refrain for too long!
Ingredients
Scale
- 3 pounds beef chuck roast (cut into 2-inch chunks);
- 4 cloves garlic (minced);
- 2 chipotle peppers in sauce (chopped);
- 1 small white onion (finely chopped)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar;
- 3 bay leaves;
- 1 teaspoon Mexican oregano;
- 2 teaspoons fine sea salt;
- 1 teaspoon freshly ground black pepper;
- 1/2 cup beef stock or water.
Instructions
- Combine all ingredients in the bowl of a slow cooker. Toss gently to combine.
- Next, cover them 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 the slow cooker. Then, toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes.
- Also, don’t forget to remove the bay leaves.
- Finally, use a pair of tongs or a slotted spoon to add the barbacoa beef to your favorite Mexican dishes and enjoy while hot.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: main dish
- Method: slow cooking
- Cuisine: Mexican