Beef Barbacoa
A flavorful and tender beef chuck roast slow-cooked with a blend of spices, perfect for tacos, burritos, or as a comforting main dish.
Ingredients
Main Ingredients
- 3 lbs beef chuck roast Choose a well-marbled cut for better flavor.
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium jalapeño peppers, chopped Adjust for spice preference.
- ¼ cup lime juice Freshly squeezed for better flavor.
- ¼ cup apple cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup beef broth Use gluten-free if necessary.
Instructions
Preparation
- Gather all your ingredients. Chop the onion, mince the garlic, and prepare the jalapeños.
- Season the beef chuck roast generously with salt and black pepper.
- In a large skillet, heat oil over medium-high heat and sear the beef on all sides until a rich brown crust forms.
- Transfer the beef to a slow cooker.
- Add the chopped onion, minced garlic, and chopped jalapeños to the slow cooker.
Cooking
- In a separate bowl, mix lime juice, apple cider vinegar, cumin, oregano, and beef broth until blended.
- Pour the marinade over the beef in the slow cooker.
- Cover and slow cook on low for about 8 hours, until the beef is fork-tender.
- Once cooked, shred the beef using two forks and mix with the cooking liquid.
Serving
- Serve your Beef Barbacoa in tacos, with rice, or on nachos with your favorite toppings.
Notes
Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months. Reheat on the stove or microwave.