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"With a mix of heat and smokiness, the chipotle peppers and spices meld together with the beef slowly in the Slow Cooker creating beautifully seasoned and ultra-tender shredded beef to use on tacos, burritos, enchiladas, or quesadillas. Incredibly juicy beef slow cooked and simmered in spices until its pull apart tender, this slow cooker beef barbacoa recipe is packed with mouth-watering flavor. Adding a mix of heat and smokiness, these ingredients meld together with the beef slowly in the slow cooker all day which creates a beautifully seasoned and ultra-tender shredded beef to use in burritos, tacos, enchiladas, and burrito bowls. "
Cooking MethodSlow Cooker
Cooking Vessel Sizelarge Skillet, Immersion Blender, Crock pot
- 3 pounds Chuck roast
- 3/4 teaspoon Salt
- 3/4 teaspoon Ground Black Pepper
- 2 tablespoons Olive Oil
- 4 Chipotle Peppers
- 1 tablespoon Oregano
- 1/2 tablespoon Ground Cumin
- 1/2 tablespoon Ground Cloves
- 2 tablespoons Mince Garlic
- 4 large Bay Leaves
- 1 1/2 cup Beef Broth
- 2 tablespoons Apple Cider Vinegar
- 32 Corn Tortillas
- Sliced Radish
- Chopped Cilantro
Cut chuck roast into large chunks and trim off large pieces of fat. TIP: When cutting up the chuck roast, do so strategically by starting near large pieces of fat. This will allow you to trim the fat and keep from cutting meat into too small of pieces.
Season the meat chunks with salt and pepper.
Visit https://amandascookin.com/beef-barbacoa/ for full printable recipe.
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