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Chipotle Barbacoa Recipe

Chipotle Barbacoa Recipe | Slow Cooked Shredded Beef

Tender beef slow-cooked beef with cumin, adobo sauce, and smoked paprika cooked until it falls apart. Like Chipotle Barbacoa - but better!
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Course: Main
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 hours
Servings: 6

Ingredients

  • 4 lb chuck roast, trimmed of excess fat
  • 2 tbsp olive oil
  • 3 bay leaves

Sauce

  • 4 garlic cloves, chopped
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 2 tsp oregano
  • 1/2 tsp ground cloves
  • 1 tsp black pepper
  • 1 tsp Kosher salt
  • 4 chipotle peppers in adobo sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp fresh lime juice
  • 1 cup beef broth
  • 1/4 cup freshly squeezed lime juice

Instructions

  • Add all of the sauce ingredients to a small blender and process until smooth. Set aside.
  • Place a cast-iron skillet on the stove over medium-high heat.
  • When the pan is hot, add the olive oil followed by the roast.
  • Cook on each side for 3-4 minutes or until deep brown and crusty.
  • Place the meat in the slow cooker.
  • Pour the sauce over the top, followed by the bay leaves and broth.
  • Cover and cook 5-6 hours on high or until the meat falls apart. (8 hours on low).
  • Remove the bay leaves, and use two forks to shred the meat.
  • Turn the heat to low and cook for 30 minutes longer to soak up the juice. If there's no excess juice, you can skip this step.

Notes

Chipotle peppers in adobo sauce adds quite a bit of spice to the dish. If you're sensitive to heat, just add two. You can always add more of the adobo sauce later!