Slow Cooker Barbacoa Recipe

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Slow Cooker Barbacoa Recipe
Slow Cooker Barbacoa Recipe photo by Taste of Home
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Slow Cooker Barbacoa Recipe

Read Reviews
5 13 13
Publisher Photo
My husband adores this beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. —Aundrea McCormick, Denver, Colorado
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Cook: 7 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Cook: 7 hours

Ingredients

  • 1/4 cup lime juice
  • 1/4 cup cider vinegar
  • 3 chipotle peppers in adobo sauce
  • 4 garlic cloves, thinly sliced
  • 4 teaspoons ground cumin
  • 3 teaspoons dried oregano
  • 1-1/2 teaspoons pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup reduced-sodium chicken broth
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 3 bay leaves
  • RICE:
  • 3 cups water
  • 2 cups uncooked jasmine rice, rinsed and drained
  • 3 tablespoons butter
  • 1-1/2 teaspoons salt
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons lime juice

Directions

Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Serve with rice. Yield: 8 servings.
Originally published as Slow Cooker Barbacoa in Taste of Home September/October 2015, p62

Nutritional Facts

1/2 cup beef mixture with 2/3 cup cooked rice: 513 calories, 21g fat (9g saturated fat), 122mg cholesterol, 882mg sodium, 40g carbohydrate (1g sugars, 1g fiber), 37g protein.

  • 1/4 cup lime juice
  • 1/4 cup cider vinegar
  • 3 chipotle peppers in adobo sauce
  • 4 garlic cloves, thinly sliced
  • 4 teaspoons ground cumin
  • 3 teaspoons dried oregano
  • 1-1/2 teaspoons pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup reduced-sodium chicken broth
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 3 bay leaves
  • RICE:
  • 3 cups water
  • 2 cups uncooked jasmine rice, rinsed and drained
  • 3 tablespoons butter
  • 1-1/2 teaspoons salt
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons lime juice
  1. Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
  2. Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
  3. Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.
  4. Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Serve with rice. Yield: 8 servings.
Originally published as Slow Cooker Barbacoa in Taste of Home September/October 2015, p62

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Reviews forSlow Cooker Barbacoa

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LauraManning User ID: 968398 259793
Reviewed Jan. 16, 2017

"Really tasty over the cilantro rice with pico de gallo on top of it all!"

MY REVIEW
aug2295 User ID: 4631582 250629
Reviewed Jul. 19, 2016

"Spicy deliciousness! This smelled so good on the slow cooker."

MY REVIEW
scrambledwithcheese User ID: 1233902 246552
Reviewed Apr. 3, 2016

"Pretty good but extremely spicy. So spicy I felt like I couldn't taste it very much. I would make again but cut down on the chipotle pepper. I also would skip the chicken broth and just use water."

MY REVIEW
janet59 User ID: 3656577 241054
Reviewed Jan. 4, 2016

"Delicious! Even my husband liked it the man who hates pot roast. Shh don't tell."

MY REVIEW
ejshellabarger User ID: 3870843 236802
Reviewed Nov. 6, 2015

"Delicious recipe! I only used 1.5 chipotle peppers as my family doesn't like too much spice. Thanks for the recipe!"

MY REVIEW
curlylis85 User ID: 3166950 236159
Reviewed Nov. 1, 2015

"Delicious and very easy! We paired this with black beans."

MY REVIEW
maricam3 User ID: 6535799 235865
Reviewed Oct. 29, 2015

"This was sooooo good. I will make this again and again."

MY REVIEW
chris_giles18 User ID: 2108383 234824
Reviewed Oct. 12, 2015

"This was delicious. I forgot to rinse the rice first, so it was kind of sticky and mushy, but still tasted good. I served it with warmed black beans and ate mine in a bowl. My husband piled his into a tortilla."

MY REVIEW
fotobydede User ID: 1040407 233464
Reviewed Sep. 26, 2015

"Oh my gosh was this delicious! I made it exactly to the recipe(except didn't have Cilantro for the rice) and it was extremely tasty. I'm going to freeze the meat in individual portions and make the rice in smaller portions as I need it. I will definitely make this again!"

MY REVIEW
kimspacc User ID: 1340117 233412
Reviewed Sep. 24, 2015

"Made the rice; it was good."

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