Slow Cooker Beef Barbacoa
This Slow Cooker Beef Barbacoa is incredible! Cooked low and slow, it's perfect for tacos, burritos or loaded on nachos.
Servings: 8 servings
Calories: 232kcal
Equipment
- Slow cooker or Crock Pot
Ingredients
- 800 g Braising steak (chuck roast)
- 2 tablespoon Olive oil
- 150 ml Beef stock
- 3 Garlic clove crushed
- 1 Lime juice only
- 2 tablespoon Chipotle en adobo
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cumin
Instructions
- Heat 2 tablespoon Olive oil in a large pan. Cut 800 g Braising steak (chuck roast) into chunks and add to the pan. Brown on all sides (about 5 minutes).
- Combine 150 ml Beef stock, 3 Garlic clove, juice of 1 Lime, 2 tablespoon Chipotle en adobo, 1 teaspoon Sea salt, 0.5 teaspoon Ground black pepper, 1 teaspoon Dried oregano and 0.5 teaspoon Cumin in a bowl.
- Pour the sauce over the beef. Cook on high for 6 hours or low for 8 hours.
Notes
- Slow cookers all cook things at different rates. You want to make sure that you don't overcook your beef as it will dry out. The beef is cooked when it easily shreds with a fork.
- If you like your food with a real kick of heat, add some extra red chilli flakes.
- If there is a lot of juice in your slow cooker after you take the beef out to shred, then you might want to remove some of the mixture before putting the shredded meat back in.
- For something different, but really easy, mix the beef with BBQ sauce rather than the stock.
Nutrition
Serving: 1portion | Calories: 232kcal | Carbohydrates: 2g | Protein: 19g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 449mg | Potassium: 397mg | Fiber: 1g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 3mg
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