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Slow Cooker Barbacoa

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A delicious and tender slow-cooked barbacoa that captures the bold flavors of Mexican cuisine.

Ingredients

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  • 3–4 pounds chuck roast
  • 1/4 cup apple cider vinegar
  • 2 tablespoons lime juice
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1–2 cups beef broth

Instructions

  1. Place the chuck roast in your slow cooker.
  2. Prepare a mixture of apple cider vinegar, lime juice, onion, garlic, cumin, oregano, paprika, cayenne, salt, and pepper.
  3. Pour this mixture over the meat in the slow cooker.
  4. Add enough beef broth to cover the chuck roast completely.
  5. Set your slow cooker to low for 8-10 hours or high for 4-6 hours.
  6. Shred the beef with two forks once done.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of beef broth.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/barbacoa-in-a-slow-cooker/