Ingredients
Scale
- 2 lbs (900 g) beef chuck roast
- 1/4 cup (60 ml) lime juice
- 1/4 cup (60 ml) apple cider vinegar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp (10 g) ground cumin
- 2 tsp (10 g) dried oregano
- 1 tsp (5 g) smoked paprika
- 1–2 chipotle peppers in adobo sauce, minced
- 2 cups (480 ml) beef broth
- Salt and pepper to taste
Instructions
- Season the beef chuck roast with salt and pepper on all sides.
- In a slow cooker, combine lime juice, apple cider vinegar, onion, garlic, cumin, oregano, smoked paprika, chipotle peppers, and beef broth.
- Place the seasoned beef in the mixture, making sure it’s submerged.
- Cover the slow cooker and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Remove the beef, shred it using two forks, and return it to the slow cooker. Mix well with the juices.
Notes
- Serve with warm tortillas, chopped cilantro, and lime wedges for a complete meal.
- This dish can also be used for tacos, burritos, or rice bowls.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg
Keywords: slow cooker, beef barbacoa, Cinco de Mayo