Slow Cooker Barbacoa Recipe

Instructions

1. Sear the Meat:
   Heat the vegetable oil in a large skillet over high heat. Sear the chuck roast on both sides until golden brown.
2. Season the Roast:
   Mix the salt, pepper, chili powder, garlic powder, onion powder, cumin, and paprika in a small bowl. Rub the seasoning mixture generously over all sides of the roast.
3. Assemble in the Slow Cooker:
   Place the seasoned roast in the slow cooker. Pour the beef broth around the roast.
4. Cook Low and Slow:
   Cover the slow cooker and cook on low heat for 8–9 hours, or until the meat is fork-tender.
5. Shred the Meat:
   Once the meat is tender, use two forks to shred it directly in the slow cooker.
6. Finish with Fresh Flavors:
   Squeeze fresh lime juice over the shredded meat and sprinkle with minced cilantro.
7. Serve and Enjoy:
   Serve the barbacoa as tacos, burrito filling, over rice, or with your favorite side dishes.

Variations

1. Protein Options:
   Substitute chuck roast with lamb, pork shoulder, or even chicken thighs for a different take.
2. Spicy Twist:
   Add a diced chipotle pepper in adobo sauce for smokier heat.
3. Herb Boost:
   Add a bay leaf or oregano to the slow cooker for more depth of flavor.
4. Low-Carb Option:
   Serve the shredded barbacoa over cauliflower rice or in lettuce wraps.

Tips

• Choose Quality Meat: A good chuck roast with marbling will yield the most tender, flavorful barbacoa.
• Don’t Skip Searing: Browning the roast adds a layer of caramelized flavor.
• For Thicker Sauce: Remove the meat, reduce the cooking liquid by simmering, and return the shredded meat to the slow cooker.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

This recipe is easy to make and loaded with rich, smoky flavors, perfect for weeknight dinners or meal prep!