Description
A delicious slow-cooked barbacoa recipe that’s perfect for chilly evenings, featuring tender beef infused with spices and zesty lime.
Ingredients
Scale
- 2 pounds boneless chuck roast
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- Tortillas or rice for serving
Instructions
- Place the chuck roast in the slow cooker, creating a cozy and flavorful environment where it will transform.
- In a bowl, mix together cumin, oregano, paprika, salt, black pepper, and garlic. Rub this fragrant spice mixture all over the roast, ensuring every nook and cranny is coated.
- Pour the beef broth and lime juice over the roast, setting the stage for a deliciously tender outcome.
- Cover and cook on low for 8 hours or on high for 4 hours. The roast will emerge tender and flavor-infused.
- Once done cooking, shred the beef with two forks, mixing it with the delicious juices from the slow cooker for added flavor.
- Serve the shredded barbacoa in warm tortillas or over rice, garnished generously with fresh cilantro.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Don’t rush the cooking process; the longer the meat cooks, the more tender it will become.
- Prep Time: 15 minutes
- Cook Time: 490 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg