Slow Cooker Beef Barbacoa

Name: Slow Cooker Beef Barbacoa
Yield: 8 Servings
Cuisine: American
Ingredients: 3 lbs. chuck roast or beef cheek; 5 dried ancho chiles, stems and seeds removed; 5 dried guajillo chiles, stems and seeds removed; 3 cups water; 1 Tbsp. apple cider vinegar; 1 small tomato, quartered; 1 small onion, quartered; 5 cloves garlic; 2 tsp.oregano; 2 tsp. Kosher salt; ½ tsp. coarse ground black pepper; 2 bay leaves

Recipe Courtesy Of:

Chef Tiffany Blackmon,

www.tiffanycblackmon.com/

4 ratings

Jump to Recipe

8 to 10 Hours

Time to Cook

8

Servings

12

Ingredients

Cook Mode

Ingredients

3 lbs. chuck roast or beef cheek
5 dried ancho chiles, stems and seeds removed
5 dried guajillo chiles, stems and seeds removed
3 cups water
1 Tbsp. apple cider vinegar
1 small tomato, quartered
1 small onion, quartered
5 cloves garlic
2 tsp.oregano
2 tsp. Kosher salt
½ tsp. coarse ground black pepper
2 bay leaves

Preparation

Step 1

Place ancho and guajillo chiles in a medium-sized saucepan; cover with water. Bring to a boil on HIGH heat, reduce the heat and simmer for 15 minutes or until softened and rehydrated.
Step 2

Transfer chiles to a blender or food processor. Add 2 cups of the cooking liquid, discard the remaining. Add the vinegar, tomato, onion, garlic, oregano, salt and pepper; process until smooth.
Step 3

Place the beef in the bowl of the crock pot. Pour marinade over the beef and add bay leaves. Cover and cook on LOW heat for 8-10 hours or according to your manufacturer’s instructions.
Step 4

Remove roast from slow cooker. Skim fat and remove bay leaves from cooking liquid. Rest 10-15 minutes, then shred beef with a fork. Return shredded beef to cooking liquid. Serve over rice, in a tortilla or over nachos!
Step 5

Optional step: For added flavor, place shredded beef in a large saute pan on MEDIUM-heat. Add cooking liquid for desired consistency. Cook until heated.

Nutrition Information

Nutrition information per serving: 300 Calories; 72.5 Calories from fat; 8.1 g Total Fat (2.7 g Saturated Fat; 3.1 g Monounsaturated Fat); 110.6 mg Cholesterol; 618.5 mg Sodium; 12.7 g Total Carbohydrate; 2.8 g Dietary Fiber; 40.5 g Protein; 5.3 mg Iron; 883.4 mg Potassium; 0.2 mg Thiamin; 0.5 mg Riboflavin; 9.4 mg Niacin; 1.3 mg Vitamin B6; 3.2 mcg Vitamin B12; 9.7 mg Zinc; 43.5 mcg Selenium; 158.8 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Iron, Selenium, Zinc, and Choline. It is a good source of Thiamin, Dietary Fiber, and Potassium.

Filed Under:

Pot Roast / Comfort Foods

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4 comments on "Slow Cooker Beef Barbacoa"

Kris Bransom says:

October 5, 2024 at 6:24 am

Recipe Rating

I liked that this recipe was easy. I thought it was a bit bland. I added cumin, smoked paprika. I ended up doubling the seasonings and adding Dash Southwest Chipotle that I ground into a powder. I will definitely use more fresh garlic and onions next time. My family loved it, but agreed I should work on perfecting it.
We used it for tacos, nachos, and burritos. My family likes things well seasoned but not HOT! I’m making it again and will continue to play with it until it’s just right for us.

LaDawn K. White says:

September 27, 2024 at 1:02 am

Recipe Rating

This, by far, is the best recipe I’ve seen for Barbacoa !

Ada Ashworth Seale says:

September 16, 2024 at 11:27 pm

Recipe Rating

No Review Provided

Layla Mays says:

December 14, 2022 at 2:07 am

Recipe Rating

This recipe is so easy and full of flavor!

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