Slow Cooker Barbacoa Recipe

5 17 17
Slow Cooker Barbacoa Recipe
Slow Cooker Barbacoa Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Barbacoa Recipe

Read Reviews
5 17 17
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.

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  • 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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[email protected] User ID: 2586824 283402
Reviewed Feb. 8, 2018

"Delicious! Very spicy."

MY REVIEW
browns19fan User ID: 919833 281878
Reviewed Jan. 10, 2018

"Very good! I bought a bit less than a pound of chuck steak, cut the remaining ingredients by 75%, and used my 2-quart slow cooker. I served it with the cilantro-lime rice and put some fresh salsa on top. It made a satisfying meal for two without leftovers.

Like others, I am somewhat sensitive to a high level of spiciness. Awhile back I noticed 8-ounce cans of adobo sauce next to the chipotle peppers in adobo sauce at my local grocery store, and decided to try it. It is not as spicy as using the whole canned pepper; I used about a tablespoon for my small-sized recipe. I refrigerate the unused sauce in a jar and it keeps for a very long time. Another plus: by using the adobo sauce and minced garlic I eliminated the need to use my blender, resulting in fewer dishes to wash."

MY REVIEW
lynnem568 User ID: 4441207 281741
Reviewed Jan. 8, 2018

"Awesome recipe! Family loved it."

MY REVIEW
MTDyer8 User ID: 8036190 279615
Reviewed Dec. 20, 2017

"Tasty and a nice change up for burrito filling. I liked it with a little fresh lemon or lime juice sprinkled over it right before serving."

MY REVIEW
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."

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