Enjoy Copycat Chipotle Barbacoa at home with this mouthwatering slow cooker copycat recipe. Tender, juicy, and packed flavor, this homemade version will satisfy your taco cravings.
Prep Time5 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs5 minutesmins
Servings: 8
Ingredients
3-4poundbeef chuck roast
1small yellow onionsliced
5clovesgarlicminced
½cupsbeef broth
2limes, juicedabout 4 tablespoons
½tablespoonground oregano
2teaspoonscumin
2teaspoonsgarlic salt
1teaspoonblack pepper
½teaspoonground cloves
Liquid a from 7 ounce can of chipotles in adobo
2bay leaves
Instructions
Add the chuck roast to your crock pot.
3-4 pound beef chuck roast
Top it with the slices onions and garlic.
1 small yellow onion, 5 cloves garlic
Pour the beef broth and lime juice into the slow cooker.
2 limes, juiced, ½ cups beef broth
Sprinkle the meat with spices, including oregano, cumin, garlic salt, pepper, and ground cloves.
½ tablespoon ground oregano, 2 teaspoons cumin, 2 teaspoons garlic salt, 1 teaspoon black pepper, ½ teaspoon ground cloves
Pour all the liquid from the can of chipotles in adobo sauce over the meat.
Liquid a from 7 ounce can of chipotles in adobo
Add the 2 bay leaves.
2 bay leaves
Cook on low for 6-8 hours or high for 4-6 hours until the meat is tender and falls apart.
Remove the cooked beef from the slow cooker and shred it. The beef chunks should shred easily using meat claws or two forks.
Discard big pieces of fat and return the shredded beef to the slow cooker.
Serve this beef on burrito bowls or in tacos.
Notes
If you want this spicier, blend up a chipotle pepper or two and add it to the slow cooker.
Store leftovers in the fridge for up to 3 days.
You can sear the meat before adding it to the slow cooker, but it is unnecessary.
If too much juice is left at the end of cooking, pour some off before adding the beef back to the slow cooker.