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Slow Cooker Barbacoa Beef Bowls

Slow Cooker Barbacoa Beef Bowls
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Tender, flavorful slow cooker barbacoa beef, perfect for hearty bowls with your favorite toppings.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into 2-inch pieces
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1/2 cup beef broth
  • 1/4 cup apple cider vinegar
  • 3 tablespoons chipotle peppers in adobo sauce, minced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Bay leaves, 2
  • For serving: cooked rice, sliced avocado, chopped red onion, fresh cilantro, lime wedges

Instructions

  1. Place beef chuck roast in a 6-quart or larger slow cooker.
  2. In a medium bowl, whisk together diced tomatoes with green chilies, beef broth, apple cider vinegar, chipotle peppers in adobo sauce, minced garlic, ground cumin, dried oregano, salt, and black pepper.
  3. Pour the mixture over the beef in the slow cooker. Add bay leaves.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender and easily shreds with a fork.
  5. Remove bay leaves. Shred the beef directly in the slow cooker using two forks, incorporating it with the cooking liquid.
  6. Serve the barbacoa beef over cooked rice and top with sliced avocado, chopped red onion, fresh cilantro, and a squeeze of fresh lime juice.

Notes

  • Adjust the amount of chipotle peppers to your preferred spice level.
  • Leftover barbacoa beef can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze extra barbacoa beef in freezer-safe bags for up to 3 months.

Nutrition

Find it online: https://richfeast.com/slow-cooker-barbacoa-beef-bowls/