Ingredients
- 3½ to 4 lbs beef chuck roast, cut into large chunks
- 1 (7 oz) can chipotles in adobo sauce
- ½ cup beef broth
- 1 white onion, quartered
- 6 cloves garlic
- ¼ cup fresh lime juice (about 2 limes)
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 2 tsp dried oregano (preferably Mexican)
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ¼ tsp ground cloves
- 3 bay leaves
Instructions
- Blend the sauce. Add the chipotles in adobo, beef broth, onion, garlic, lime juice, vinegar, cumin, oregano, salt, pepper, and cloves to a blender. Blend until completely smooth.
- Load the slow cooker. Season the beef chunks with a little extra salt and pepper and place them in the slow cooker. Pour the sauce over the top and tuck in the bay leaves.
- Cook low and slow. Cover and cook on LOW for 8 to 9 hours (or HIGH for 4 to 5 hours), until the beef is fall-apart tender.
- Shred. Remove the bay leaves. Shred the beef with two forks — it should fall apart — and toss it well with the cooking juices so every strand is coated.
- Crisp for tacos (optional but worth it). For restaurant-style tacos, sear a portion of the shredded beef in a hot, dry skillet for 3 to 4 minutes until the edges caramelize. Serve in warm tortillas, bowls, or over nachos.
💡 Barbacoa tips
Don't skip the cloves — that tiny pinch is the secret depth that makes it taste like real barbacoa. For milder heat, use only 2–3 chipotles from the can instead of the whole thing. Leftovers keep 4 days in the fridge or 3 months in the freezer — the sauce keeps the beef juicy on reheating. The strained cooking liquid is liquid gold; save it for soups or cooking rice.
Save for later
Love this recipe?
Save it to your "Taco Tuesday" board for the ultimate homemade taco night.
📌 Pin it for later