Best Slow Cooker Beef Barbacoa
Let your slow cooker do the work today and try out these amazing Beef Barbacoa bowls alongside quinoa, black beans, avocado, cilantro, and lime wedges. They're the best!
Ingredients
Beef Barbacoa
- 4-5 lb Chuck Roast boneless
- 2 tablespoons olive oil
- 5 each chipotle peppers in adobo sauce
- 3/4 cup beef broth low sodium
- 1/4 cup lime juice
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons ground cumin
- 8 cloves garlic minced
- 1 tablespoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
Remaining ingredients for bowls
- 1/2 cup quinoa
- 1 each avocado pitted and sliced
- 1 can black beans rinsed and drained
- 1 dash coarse salt
- 1 tablespoon fresh cilantro chopped
- 2 each lime wedges
Instructions
Prep Meat
- Trim excess fat around chuck roast. Cut meat into about 6-10 separate chunks. Heat olive oil in a large skillet over medium-high heat and add half of the meat. Sear for about 30 seconds on both sides. Transfer meat to slow cooker.
Prep Sauce
- Place chipotle peppers, broth, lime juice, vinegar, cumin, garlic, oregano, black pepper, and cloves to a blender. Blend until smooth. Pour sauce over meat. Cover meat and cook on low 8-10 hours.
Serve in Bowls
- When beef is finished, transfer meat to a cutting board and shred meat, reserve juices. Cook quinoa according to package instructions. Add quinoa to bowls followed by black beans and avocado slices or guacamole. Add shredded beef to bowls along with a lime wedge, chopped cilantro, and a sprinkle of coarse salt. Serve.
Notes
Adapted from HyVee
If you prefer your food less spicy, recommend using about 1-2 chipotle peppers in adobo sauce.