Description
This Slow Cooker Barbacoa is an easy and flavorful recipe that yields tender, juicy meat with a perfect balance of spices. Great for tacos, burritos, or any Mexican-inspired dish.
Ingredients
Units
Scale
- 1 tablespoon vegetable oil
- 3 1/2 pounds boneless chuck roast (good quality)
- 1/2 cup low sodium beef broth
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tsp freshly ground black pepper
- 1 lime
- 1 tablespoon freshly minced cilantro
Instructions
- In a large skillet, heat the vegetable oil on high and sear the roast on both sides.
- In a small bowl, mix together salt, pepper, chili powder, garlic powder, onion powder, cumin, and paprika. Season the boneless chuck roast on all sides with the spice mixture.
- Place the seasoned roast in the slow cooker and add beef broth.
- Cover and cook on low for 8-9 hours, or until the meat is fork-tender.
- Once the meat is tender, shred it in the slow cooker using two forks. Serve with a squeeze of fresh lime juice and a sprinkle of cilantro.
Notes
- Serve with tortillas, rice, or in tacos for a delicious meal.
- For extra flavor, add some diced onions and peppers to the slow cooker.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 550
- Sugar: 0g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 60g
- Cholesterol: 160mg