Okay, friends, gather ’round! What is a Slow Cooker recipe?Barbacoa. I know you might be thinking, “Barbacoa? Isn’t that complicated?” Nope! Not this version. This is my super-easy, fall-apart tender, melt-in-your-mouth barbacoa that requires barely any preparation. Is it safe to throw everything in a slow cooker in the morning and by dinner, you’ve got your fiesta? Isn’t it better than a taco place? Is this a family favorite? We’re talking tender beef, a complex blend of spices, and an aroma that’ll make your mouth water all the time. I always make a big batch because the leftovers are just *chef’s kiss*. I know, it reminds me a lot of the pulled pork I used to make for family gatherings, but with fewer calories. What is the difference between smoky, spicy and barbacoa tang?
What is Barbacoa?
What is barbacoa? Think of it as the ultimate slow-cooked Mexican beef (or sometimes other meats) that’s been around for many years. It’s traditionally cooked in a pit, underground, for hours on end. This slow cooking process makes meat incredibly tender and flavorful. My recipe, thankfully, skips the pit and brings the magic of barbacoa to your kitchen with the help of my recipe. How do you cook in a Slow Cooker? What is a braised beef dish? What is the secret of a beef chuck roast, chiles and garlic sauce? What are some spices and a touch of citrus? What is the perfect filling for tacos, burritos and salads? Is it okay to eat straight from the bowl?
Why do I love this recipe?
What is the reason for this series of posts?BarbacoaWhat is the best flavor in a recipe? The combination of smoky chiles, warm spices like cumin and oregano, a hint of citrus, and the richness of the spices. What is the best beef flavor? Is it addictive? How do you put everything in a Slow Cooker and let it cook? What is a good meal to have at home without spending too much money? How many hours in the kitchen do you spend in Then there’s the cost-efficiency. Beef chuck roast is usually a pretty budget-friendly cut of meat, especially compared to some other cuts. How do I feed a crowd without breaking the bank? Plus, the leftovers are fantastic, which means less cooking throughout the week. What are some of the best uses for barbacoa? What are the best tacos, burritos and quesadillas? I absolutely love it because it reminds me of the flavors I grew up with; My abuela’s cooking was always something special, and this recipe gives me that feeling every time. I also find it comparable to my favorite carnita recipe, but with a completely different flavor.
How do you make Barbacoa?
Quick Overview
What’s the lowdown on the How do you sear a beef chuck roast, then add it to your Slow Cooker? chiles, spices, onions, and a bit of broth. Let it cook on low for several hours until the beef is fall-apart tender. How do you shred beef? What are some of the best recipes for a hearty meal with minimal effort? The beauty of this method is that the slow cooking process tenderizes the beef to perfection. The flavors meld beautifully together creating that amazing flavor.barbacoa taste.
Ingredients
For the Main Beef:
* 3-4 pound beef chuck roast: Choose a roast with good marbling for the best flavor and tenderness.
* 1 tablespoon olive oil: Use a good quality olive oil for searing the beef.
* 1 large onion, roughly chopped: Yellow or white onion works great.
* 4-6 cloves garlic, minced: Freshly minced garlic adds a burst of flavor.
* 2-3 dried guajillo chiles, stemmed and seeded: These chiles add a mild, fruity flavor.
* 2-3 dried ancho chiles, stemmed and seeded: Ancho chiles bring a smoky, sweet flavor.
* 1 (14.5 ounce) can of fire-roasted diced tomatoes: Adds depth and a little sweetness.
* 1 cup beef broth: Low-sodium is best.
* 1/2 cup apple cider vinegar: Adds a touch of acidity.
* 1 tablespoon cumin: Ground cumin adds warmth.
* 1 tablespoon dried oregano: Adds a herbaceous note.
* 1 teaspoon smoked paprika: Adds a smoky flavor.
* 1/2 teaspoon ground cloves: Just a pinch to balance the other flavors.
* Salt and freshly ground Black Pepper to taste: Season generously.
* 1 bay leaf: Adds subtle complexity.
What are the steps to
Step 1: Sear the Beef
First things first, get that chuck roast ready. Pat it dry with paper towels, and generously season it with salt and pepper. Heat the olive oil in a large skillet (I like to use a cast iron skillet) over medium-high heat until it’s shimmering. Sear the chuck roast on all sides until it’s nicely browned, about 3-4 minutes per side. This step adds a ton of flavor and helps to seal in the juices. Don’t skip this step! It really does make a difference, trust me. The browning (or the Maillard reaction) is where all the flavor magic happens!
Step 2: Prep the Chiles
While the meat is searing, you can prep the dried chiles. Remove the stems and seeds from the guajillo and ancho chiles. You can do this with kitchen shears or by hand. This step is crucial, as the seeds can make your barbacoa bitter. If you’re worried about spice levels, remember to reduce the amount of chiles – I usually remove a few more seeds. I learned this the hard way the first time I made it, when my barbacoaIs there too much heat in the room?
Step 3: Combine in the Slow Cooker
Place the seared chuck roast in the slow cooker. Add the chopped onion, minced garlic, dried chiles, diced tomatoes, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, cloves, bay leaf, salt, and pepper. Give it a good stir to make sure everything is well combined. The key here is making sure the roast is mostly submerged in the liquid. If it’s not, add a little more beef broth.
Step 4: Cook on Low and Shred
In a slow cooker, cook beef on low heat for 7-9 hours. Can be easily shredded with a fork. The longer it cooks, the more tender it gets. I’ve even let it go for longer sometimes! Once the cooking time is up, remove the chuck roast from the slow cooker and place it on a cutting board. Discard the bay leaf. Using two forks, shred the beef. It should literally fall apart. I find it easiest to pull it apart while it’s still warm. Is it ready when you barely need to touch it?
Step 5: Season and Serve
How do you cook shredded beef in a slow cooker? Taste and adjust the seasoning as needed. What are some good ways to add salt to a dish?barbacoaIs it safe to eat in the slow cooker on the “warm” setting?
What to Serve It With
How do you cook barbacoa in a slow cooker? What are some of the best ideas that you can think of?
For Breakfast:What is a good breakfast? What are some good breakfast taco recipes? What’s your favorite way to take this dish up a notch? Serve it with some fresh cilantro, diced onions, and some drizzle of your choice. What is your favorite hot sauce?
For Brunch:If you’re hosting brunch, barbacoa is a showtopper. Serve it with a side of fresh tortillas, shredded cheese, and guacamole. Guests can make their own tacos or burritos. Can you make a barbacoa hash with potatoes and eggs?
As Dessert:Is coffee good after eating?
For Cozy Snacks:When I’m feeling lazy, I grab a bowl of cereal and eat it.barbacoaIs it safe to eat it straight from the slow cooker with a side of chips? What are some good side dishes to serve with sour cream?
What are some tips for perfecting your Barbacoa?
After making this recipe countless times, I’ve picked up a few tricks to make it even better. Here are some of my favorite tips and tricks:
Beef Selection:What is the quality of beef? The fat will render during the slow cooking process, adding richness and flavor to your food.barbacoaDon’t be afraid to spend a little extra here; it’s worth it!
Spice Levels: If you’re sensitive to spice, start with fewer chiles. You can always add more later, but it’s hard to take the heat away. Taste your sauce as you go and adjust the chiles to your preference. I’ve learned that I sometimes prefer a less spicy version, depending on who I’m serving it to.
Searing is the key to success. Don’t skip the searing step! It adds so much flavor to the final dish. It’s about creating a brown crust on the outside of the meat, this is where that rich, savory flavor comes from. I tried skipping this once and regretted it!
What is the Shredding Secret?Make sure your beef is fall-apart tender before shredding. If it’s not, it might need a little more time in the slow cooker. How do I shred a vegetable with two forks?
Serving SuggestionsBeyond the basics, get creative with your serving options! What is the best way to add crema to a dish? Don’t be afraid to experiment with different toppings!
Leftover Love: This barbacoa is even better the next day. The flavors meld together, and it tastes even more delicious. Leftovers are a lifesaver for quick weeknight meals.
What are some Storing and Reheating tips?
I always make a big batch because it’s just so good the next day! How do you store and reheat delicious food?barbacoa:
Room Temperature:Do not leave your barbacoa at room temperature for more than two hours. At these temperatures, bacteria can grow rapidly, so be sure to cool it down quickly before storing.
Refrigerator Storage: Transfer the barbacoa to an airtight container and store it in the refrigerator for up to 3-4 days. Make sure it cools down completely before storing to prevent condensation.
Freezer Instructions: For longer storage, freeze the barbacoa. Place it in a freezer-safe container or a heavy-duty freezer bag, removing as much air as possible. It will keep well in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight.
Reheating: You can reheat the barbacoa in a variety of ways: in a skillet on the stovetop, in the microwave, or in the oven. Add a little broth or water if it seems dry.
Frequently Asked Questions
Final Thoughts
Well, there you have it, my friends! My go-to recipe for the most amazing Slow Cooker Barbacoa. It’s a dish that always brings comfort and joy to my family, and I truly hope it does the same for yours. This is one of those recipes that just gets better and better, and I know you’ll love it as much as we do! Don’t hesitate to try it out! I’m also obsessed with the pork carnitas I mentioned above. If you enjoyed this recipe, you might also like to check it out. And please, let me know what you think in the comments below! Did you try it? What did you serve it with? Did you make any changes? I’m always looking for new ideas and variations! Can’t wait to hear how yours turns out – happy cooking!
Barbacoa
Ingredients
Main Ingredients
- 3 lb Beef Chuck Roast Trimmed of excess fat
- 2 tbsp Olive Oil
- 1 large Onion Chopped
- 4 cloves Garlic Minced
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Chipotle Peppers in Adobo Sauce Minced, plus 1 tablespoon adobo sauce
- 1 tsp Cumin
- 1 tsp Oregano
- 0.5 tsp Ground Cloves
- 1 cup Beef Broth
- 1 tsp Salt Or to taste
- 0.5 tsp Black Pepper Or to taste
Instructions
Preparation Steps
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef chuck roast on all sides until browned.
- Remove the beef from the pot and set aside. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Stir in the apple cider vinegar, chipotle peppers in adobo sauce, cumin, oregano, and ground cloves. Cook for 1 minute more.
- Pour in the beef broth and add the bay leaves. Bring to a simmer.
- Return the beef chuck roast to the pot. Season with salt and pepper. Cover the pot and transfer to a preheated oven at 325°F (160°C).
- Cook for 6 hours, or until the beef is very tender and easily shredded with a fork.
- Remove the beef from the pot and shred it using two forks. Skim any excess fat from the sauce in the pot.
- Return the shredded beef to the pot and toss to coat with the sauce. Simmer for another 15-20 minutes to allow the flavors to meld.
