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Ingredients
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Protein
Spices and Herbs
Liquids
Vegetables
Method
Preparation
- 1
Trim excess fat from the beef chuck roast and cut it into large chunks.
- 2
In a small bowl, mix together cumin, oregano, paprika, black pepper, and salt.
- 3
Rub the spice mixture evenly over the beef chunks.
Cooking
- 4
Sauté the Aromatics
In a large skillet, heat a bit of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant.
- 5
Combine Ingredients
Transfer the sautéed onion and garlic to a slow cooker. Add the beef chunks, chipotle in adobo sauce, beef broth, and apple cider vinegar.
- 6
Slow Cook
Cover the slow cooker and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.
Serving
- 7
Once cooked, remove the beef from the slow cooker and shred it using two forks.
- 8
Return the shredded beef to the slow cooker and stir to coat in the juices.
- 9
Serve the barbacoa warm with tortillas, cilantro, and lime, if desired.