Fall-Apart Barbacoa Beef

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Fall-Apart Barbacoa Beef

Want to make amazing barbacoa beef at home? You’re in luck! I stumbled on a super easy slow cooker trick that turns tough meat into melt-in-your-mouth deliciousness. Just toss a few simple ingredients in your slow cooker and let it work its magic for 8-10 hours on low.

The result? Tender, flavorful beef that falls apart with a fork. It’s perfect for tacos, burritos, or rice bowls. You won’t believe how tasty and easy this recipe is. Keep reading to learn my accidental discovery that will change your barbacoa game forever!

Exact Ingredients (Plus Possible Substitutes)

For this fall-apart barbacoa beef, you’ll need:

  • 3-4 lbs beef chuck roast
  • 1 cup beef broth
  • 1/4 cup apple cider vinegar
  • 3 chipotle peppers in adobo sauce
  • 4 garlic cloves, minced
  • 2 tbsp lime juice
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 tsp salt
  • 1 tsp black pepper

Can’t find some ingredients? No worries! Here are some easy swaps:

  • Beef chuck roast → brisket or short ribs
  • Apple cider vinegar → white vinegar or red wine vinegar
  • Chipotle peppers → 1 tbsp smoked paprika + 1/2 tsp cayenne
  • Fresh lime juice → bottled lime juice

For a milder version, cut the chipotle peppers in half. Want it spicier? Add an extra pepper or two.

Remember, the slow cooker will work its magic on any tough cut of meat. So don’t stress if you can’t find the exact type of beef listed.

Instructions

Here’s how to make tender barbacoa beef in your slow cooker:

  1. Season a chuck roast with salt and pepper.

  2. Brown the roast in a hot skillet for 2-3 minutes per side.

  3. Put the browned roast in your slow cooker.

  4. Mix these ingredients in a blender:

    • 1 cup beef broth
    • 3 chipotle peppers in adobo sauce
    • 4 garlic cloves
    • 1 tbsp cumin
    • 1 tbsp oregano
    • 1/4 tsp ground cloves
    • Juice of 1 lime

  5. Pour the blended mixture over the roast.

  6. Cook on low for 8-9 hours or high for 6 hours.

  7. Shred the meat with two forks.

  8. Mix the shredded beef back into the juices.

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Your barbacoa is now ready to serve! Try it in tacos, burritos, or on top of rice.

Tips, Tricks & Storing

Use a large slow cooker to make plenty of barbacoa beef. This way you’ll have leftovers for later meals.

For extra flavor, sear the beef chunks before adding them to the slow cooker. This creates a nice crust and deeper taste.

Don’t skip the lime juice. It helps tenderize the meat and adds brightness to the dish.

Try using different types of beef cuts. Chuck roast, brisket, or short ribs all work well for barbacoa.

Shred the meat while it’s still hot. It’s easier to pull apart when warm.

Store leftover barbacoa beef in an airtight container in the fridge. It will keep for 3-4 days.

You can also freeze barbacoa beef for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, put the beef in a skillet with a splash of broth. Heat on medium-low, stirring often.

Use leftovers in tacos, burritos, quesadillas, or on top of salads. The possibilities are endless!

For a quick meal, warm up some tortillas and top with barbacoa beef, fresh cilantro, and a squeeze of lime.