Slow Cooker Beef Barbacoa

Name: Slow Cooker Beef Barbacoa
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 0.5 tsp Black Pepper; 0.25 cup Chili Powder; 3 lb Chuck Roast; 3 whole Dried Bay Leaves; 2 tbsp Garlic Powder; 1 whole Onion; 1 dash Salt; 14 oz Tomato Sauce; 1 cup Water; 0.25 cup White Vinegar

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Low-Carb Low-Sodium Gluten-Free Halal 🕌Clean Eating

Slow Cooker Beef Barbacoa features fall-apart chuck roast gently cooked until succulent, then simmered with a bold, chili-forward tomato sauce that’s tangy from a splash of vinegar. The result is juicy, richly spiced shredded beef ideal for folding into warm tortillas, topping rice bowls, or piling onto nachos for gatherings or weeknight dinners.

Prep30 mins
Cook6 hrs
Serves8
DifficultyEasy

1

Put the roast, onion, bay leaves, black pepper, garlic powder, and vinegar into a slow cooker; add enough water to fully cover the ingredients. Cover and cook on High until the meat is very tender and falling apart, about 4 hours.
2

Take the meat out of the slow cooker and discard the liquids. Return the meat to the slow cooker; shred it with a fork and knife. Stir the tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker and cook the meat with the sauce on High for 2 more hours.