Slow Cooker Beef Barbacoa

Ingredients

• •3 lb beef chuck roast, cut into 4 chunks
• •3 peppers + 2 tbsp sauce chipotle peppers in adobo sauce
• •0.5 cup beef broth
• •3 tbsp lime juice
• •2 tbsp apple cider vinegar
• •5 garlic cloves
• •2 tsp ground cumin
• •1.5 tsp dried oregano
• •1 tsp smoked paprika
• •0.25 tsp ground cloves
• •3 bay leaves
• •1.5 tsp salt
• •0.5 tsp black pepper
• •2 tbsp vegetable oil

Directions

1. 1Pat beef chunks dry and season generously with salt and pepper.
2. 2Heat oil in a large skillet over high heat and sear beef on all sides until deep brown, about 2–3 minutes per side; transfer to slow cooker.
3. 3Blend chipotle peppers, adobo sauce, beef broth, lime juice, apple cider vinegar, garlic, cumin, oregano, smoked paprika, and ground cloves until smooth.
4. 4Pour blended sauce over the beef and nestle bay leaves in around the meat.
5. 5Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef shreds easily with a fork.
6. 6Discard bay leaves, shred beef with two forks directly in the slow cooker, and toss to coat in juices.
7. 7Taste and adjust salt; serve over rice or in warm tortillas with your favourite toppings.

💡 Chuck roast is the ideal cut for this — avoid round or sirloin as they dry out. For extra depth, add 1 tbsp of fish sauce; you won't taste it but the umami is remarkable.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.