Just like Chipotle! This Slow Cooker Beef Barbacoa is slowly cooked to a tender state creating a perfect shredded meat for your tacos or burrito bowls.
We love us some Chipotle. Unfortunately, there is not ONE in the entire state of Mississippi. We had locations nearby during our six years in Chicago and the two years we spent in Southern California — we took it for granted. Now that we have none, I have to resort to making my own at home.
If you love shredded beef tacos or burritos, you will absolutely love this. Tender flavorful meat is the result of this slow cooker recipe. We’ve done tacos, we’ve done burrito bowls. Each time, though, I find myself picking at the meat solo because I love its taste alone.
- 1 large onion , peeled and chopped
- 4 garlic cloves , pressed
- 1/2 teaspoon ground cloves
- 2 tablespoons ground cumin
- 1 tablespoon oregano
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper
- 3 pounds chuck roast
- 3/4 cup beef broth
- 1/4 cup lime juice
- 3 tablespoons apple cider vinegar
- 3 bay leaves
Place the chopped onions on the bottom of a slow cooker bowl. In a small bowl, combine the garlic, ground cloves, cumin, oregano, salt and pepper. Rub the spice mixture over the surface of the meat. Place the meat on top of the onions in the slow cooker (make sure to dump in all of the spice mixture that may have fallen off the meat).
Pour the broth, lime juice and apple cider vinegar into the slow cooker bowl. Add the bay leaves. Cook on low for 8-10 hours or on high for 4-6 hours. When done, transfer the meat to a large platter and shred, discarding fatty pieces. Discard the bay leaves. Add the shredded beef back into the slow cooker and toss with the liquid and onions. Serve warm in tacos or burrito bowls or any Mexican feast!