Beef Barbacoa

Servings: tacos

Calories: 293cal

Cut chuck roast into large chunks and trim off large pieces of fat. TIP: When cutting up the chuck roast, do so strategically by starting near large pieces of fat. This will allow you to trim the fat and keep from cutting meat into too small of pieces.
Season the meat chunks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until oil is shimmering. Add meat chunks and sear until browned on all sides. Turn off heat and set aside.
Using a blender or immersion blender, combine seasoning ingredients (chipotle peppers, oregano, cloves, cumin, garlic, and beef broth) and blend until smooth and no chunks remain.
Place meat chunks into the crockpot. Pour the seasoning mixture over the meat and place bay leaves in the seasoning mixture around the meat. Cook on low for 8.5 hours
Remove bay leaves and discard. Remove beef chunks and shred with a fork. Add shredded beef back to the seasoning in the crockpot. Stir in 2 tablespoons of apple cider vinegar.
Use tongs to portion into tortillas.

5 from 8 votes

Corn tortillas are delicate and can tear easily. It’s best to use two corn tortillas for each taco.
If there’s a lot of surface fat after the meat cooks, you can skim it off with a fork or run it through a fat separator.
Chuck roast is one of the best types of meat to slow cook. It becomes pull apart tender after spending the day in the crockpot. Grab a chuck roast that is nicely marbled. You can also use beef brisket, but you may need to cook it for closer to 9 hours as it's a tougher cut of meat.

Course: Dinner

Cuisine: Caribbean, Mexican

Prep Time15

Cook Time8 30

Total Time8 45