Slow Cooker Barbacoa Beef is a rich and flavorful Mexican dish traditionally made by slow-cooking beef until it's tender and easily shredded. This version uses a boneless chuck roast, seasoned with a blend of spices and cooked in a slow cooker for convenience. The result is a smoky, tender beef that's perfect for tacos, burritos, or served over rice. 

Full Recipe:

Ingredients

• 1 tablespoon vegetable oil

• 3½ pounds boneless chuck roast

• ½ cup low-sodium beef broth

• 1 tablespoon kosher salt

• 1 tablespoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon freshly ground black pepper

• Juice of 1 lime

• 1 tablespoon freshly minced cilantro

Directions

1. Sear the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Add the chuck roast and sear on all sides until browned.

2. Season the Roast: Transfer the seared roast to the slow cooker. In a small bowl, combine the salt, chili powder, garlic powder, onion powder, cumin, paprika, and black pepper. Rub this spice mixture evenly over the roast.

3. Add Liquids: Pour the beef broth around the roast in the slow cooker.

4. Cook: Cover and cook on low for 8–9 hours, or until the meat is fork-tender.

5. Shred the Beef: Remove the roast from the slow cooker and let it rest for a few minutes. Shred the beef using two forks, then return it to the slow cooker, mixing it with the juices.

6. Finish: Stir in the lime juice and minced cilantro. Serve the barbacoa beef in tacos, burritos, or over rice.

Nutritional Information (per serving)

• Calories: 490 kcal

• Protein: 52g

• Fat: 31g

  • Saturated Fat: 13g

• Carbohydrates: 3g

  • Fiber: 1g

  • Sugar: 0.4g

• Sodium: 1,437mg

• Potassium: 983mg

• Cholesterol: 183mg

• Vitamin A: 606 IU

• Vitamin C: 3mg

• Calcium: 61mg

• Iron: 6mg