Barbacoa-Style Shredded Beef

Tender beef chuck roast is slow-cooked in a tart and spicy barbacoa sauce in this easy copycat recipe that's great for nachos, tacos, and burritos.

• Preparation Time: 35 mins
• Cooking Time: 8 hr 10 mins
• Total Time: 8 hr 45 mins
• Calories: 303 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon dried oregano
• salt and ground black pepper to taste
• 1 tablespoon ground cumin
• 5 cloves garlic, chopped
• 4 chipotle peppers in adobo sauce, chopped
• 3 large bay leaves
• 1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
• 0.25 cup apple cider vinegar
• 0.25 teaspoon ground cloves
• 0.25 cup fresh lime juice
• 0.5 cup beef broth

Recipe Instructions

Step 1

Season beef chunks with salt and pepper on all sides.

Step 2

Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker.

Step 3

Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves.

Step 4

Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks.

Step 5

Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving.