Description
A delicious recipe for Slow Cooker Barbacoa Beef Tacos, featuring tender, flavorful beef cooked to perfection.
Ingredients
Scale
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice (about 2 limes)
- 1 cup beef broth
- 2 bay leaves
- Taco shells or tortillas, for serving
- Chopped cilantro, for garnish
- Sliced radishes, for garnish
- Lime wedges, for serving
Instructions
- Season the beef chuck roast with salt and black pepper on all sides.
- In a large skillet, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
- In the same skillet, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the cumin, oregano, smoked paprika, and cayenne pepper. Cook for 1 minute, then add the apple cider vinegar, lime juice, and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Pour the mixture over the beef in the slow cooker. Add the bay leaves.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded with a fork.
- Remove the beef from the slow cooker and shred it with two forks. Discard the bay leaves. Return the shredded beef to the slow cooker and stir to combine with the juices.
- Serve the barbacoa beef in taco shells or tortillas, garnished with chopped cilantro, sliced radishes, and lime wedges.
Notes
- For a spicier kick, add diced jalapeños to the slow cooker along with the beef.
- Substitute the beef chuck roast with pork shoulder for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies