Description
Rich, tender slow cooker barbacoa delivers Mexican-style beef perfection with deep spices and melt-in-your-mouth texture. Succulent meat promises a delicious meal you’ll crave again and again.
Ingredients
Scale
Meat:
- 3.5 pounds boneless chuck roast (good quality)
Spices and Seasonings:
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
Other Ingredients:
- 1 tablespoon vegetable oil
- 1/2 cup low sodium beef broth
- 1 lime
- 1 tablespoon freshly minced cilantro
Instructions
- Caramelize the beef by searing it in a scorching skillet with vegetable oil, creating a rich golden-brown exterior on both surfaces.
- Craft a robust spice blend combining salt, pepper, chili powder, garlic powder, onion powder, cumin, and paprika, thoroughly massaging the mixture into every crevice of the chuck roast.
- Transfer the generously seasoned meat into the slow cooker and delicately pour beef broth around the roast, ensuring moisture for tenderizing.
- Secure the lid and allow the meat to transform slowly, cooking on low temperature for 8-9 hours until the protein becomes extraordinarily soft and easily pulls apart.
- Gently disintegrate the succulent meat using two forks directly within the cooking liquid, creating delicate, juicy strands.
- Elevate the barbacoa’s flavor profile by garnishing with freshly squeezed lime juice and a vibrant sprinkle of chopped cilantro before serving.
Notes
- Choose a well-marbled chuck roast for maximum tenderness and rich flavor during slow cooking.
- Pat the meat dry before searing to achieve a beautiful golden-brown crust that locks in juices and develops deep, complex flavors.
- Adjust spice blend intensity by increasing or decreasing chili powder for those who prefer milder or bolder tastes.
- For low-carb and keto diets, serve the barbacoa over cauliflower rice or wrapped in large lettuce leaves instead of traditional tortillas.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 0 g
- Sodium: 630 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 100 mg