Description
A set-it-and-forget-it slow cooker beef barbacoa recipe featuring tender, shredded chuck roast and a bright, crunchy cilantro lime slaw. Perfect for busy weeknights and meal prep.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 cup beef broth (low-sodium)
- ½ cup orange juice (freshly squeezed)
- 2–3 chipotle peppers in adobo sauce, minced
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper
- ½ head green cabbage, finely shredded
- ½ medium red onion, finely diced
- 1 large bunch fresh cilantro, chopped
- 2–3 limes, juiced
- 2 tablespoons vegetable oil
- ½ teaspoon sea salt
- Corn or flour tortillas for serving
- Optional: Jalapeño, avocado, cotija cheese
Instructions
- Trim large chunks of hard fat from the chuck roast, leaving some marbling. Cut the roast into 3-4 large chunks.
- Season the beef chunks generously with salt and pepper on all sides.
- Optional but recommended: Heat oil in a skillet over medium-high heat and sear beef chunks for 2-3 minutes per side until browned.
- In a blender or bowl, combine beef broth, orange juice, minced chipotle peppers (with adobo sauce), garlic, cumin, oregano, and salt. Blend or whisk until smooth.
- Place beef chunks in the slow cooker. Pour the sauce over the meat, ensuring it is mostly submerged.
- Cover and cook on LOW for 8-10 hours until the meat is fork-tender. Do not cook on HIGH.
- Remove beef from the pot. Discard any large fat pieces. Shred the beef using two forks or a hand mixer on low speed for 30 seconds.
- Strain the cooking liquid, skim off excess fat, and return about ½ to ¾ cup of the liquid to the shredded beef in the slow cooker. Stir to combine.
- In a large bowl, combine shredded cabbage, diced red onion, and chopped cilantro.
- In a small jar, shake together lime juice, vegetable oil, sea salt, and optional jalapeños. Pour over the cabbage mixture and toss well.
- Let the slaw sit for at least 10 minutes to soften slightly and meld flavors.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by scooping beef onto tortillas, topping with the cold cilantro lime slaw, and adding extra lime, cheese, or cilantro as desired.
Notes
Searing the meat before slow cooking adds depth of flavor via the Maillard reaction. For less spice, use 2 chipotle peppers; for more heat, use 3-4. The slaw can be made ahead of time. Store beef and slaw separately in the fridge for up to 4 days. Freeze beef (without sauce) for up to 3 months. Do not freeze the slaw.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 380
- Sodium: 650
- Fat: 18
- Carbohydrates: 22
- Fiber: 4
- Protein: 28
Keywords: slow cooker, beef barbacoa, tacos, cilantro lime slaw, chuck roast, easy dinner, meal prep, family favorite, mexican food