I absolutely love this recipe! There is so much flavor in this amazing barbacoa recipe a bit of spice, too. The meat is so tender and moist; you will definitely be getting seconds. Bottom line: you can’t go wrong making this meal for your family or friends. My kids love tacos, so this is definitely a favorite for them.
Making this savory barbacoa in your crockpot makes it even more appealing to make because it’s so easy. Coming home to the aroma of these amazing ingredients simmering together will make your mouth water. It will not disappoint your taste buds; that’s for sure. When I make this for the family, I like to make my recipe for salsa verde because it goes together really well.
Cutting up the chuck/pot roast is probably the only time consuming task in the prep. If you have ever cooked using this type of meat, you know that there is a lot of fat in it. Now this fat is an essential part in making this meat tender. When I say trim the fat off, I am referring to the big, huge pieces of fat. It would be impossible to get it all off, so you don’t have to waste your time trying. The fat that is left will melt away during the cooking process and add lots of flavor to the meat.
Make this for your next meal, and let me know what you think! Enjoy!
- 3.5 lbs. Chuck roast, fat trimmed and cut into about 2 inch pieces
- 1 14.5 oz can of beef broth
- 1 white onion, diced small- 1 cup for slow cooker and set aside the rest for garnish (optional)
- 4 cloves of garlic minced
- 1 or 2 chiles in adobo sauce, chopped. These are spicy so add to taste
- 1 4 oz can diced green chiles
- ⅓ cup fresh lime juice
- 2 Tbsp apple cider vinegar
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- ¼ tsp ground cloves
- 2 tsp salt
- 1 tsp pepper
- 2 bay leaves
- ¼ cup cilantro chopped (optional) for garnish
- Add all ingredients to your slow cooker and gently stir.
- Cover and cook on low for 6-8 or high for 4 hours or until meat falls apart
- Remove bay leaves and with two forks shred up the meat in the crockpot.
- Replace lid and let simmer for 5-10 more minutes
- With a slotted spoon remove meat from juices and serve on warm tortilla with onions and cilantro