Ingredients
Scale
- 2 lbs beef chuck roast, cut into large pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup beef broth
- Fresh cilantro for garnish
Instructions
- Prepare the Beef:
- Place the beef chuck roast pieces in the slow cooker. Ensure the beef is evenly distributed at the bottom of the cooker for even cooking.
- Mix the Seasonings:
- In a separate bowl, combine the chopped onion, minced garlic, apple cider vinegar, lime juice, chili powder, ground cumin, dried oregano, smoked paprika, black pepper, and salt. Mix thoroughly to create a robust spice mixture.
- Add the Mixture:
- Pour the spice mixture over the beef in the slow cooker, ensuring the beef is well-coated with the spices.
- Add the Broth:
- Pour the beef broth over the seasoned beef. This liquid will help tenderize the meat and create a rich sauce.
- Cook the Barbacoa:
- Cover the slow cooker with its lid. Set the cooker to low and cook for 8 hours, or if you’re short on time, set it to high for 4 hours. The slow cooking process is essential to develop the deep flavors and tender texture.
- Shred the Beef:
- Once the cooking time is complete, use a fork to shred the beef directly in the slow cooker. Mix the shredded beef with the juices to ensure every piece is flavorful and moist.
- Serve:
- Serve the barbacoa in warm tacos or as desired. Garnish with fresh cilantro to add a burst of color and freshness.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 22g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g