I love tacos, but I love Barbacoa Beef even more so I reached out to my friend Barb from Meals by the Week to see if she had a recipe in her archives that I could share. She did and it’s easy to make and absolutely wonderful.
Remember when I got that pressure cooker? I tried to get clever and make this recipe in it to save time and it didn’t work. Even after two hours the meat was a little tough (and I had a decent roast) so here are my words of advice; don’t try it. Stick to the slow cooker method. It takes a little longer but basically you’re just throwing the meat and spices in there and waiting a few hours. Do it first thing in the morning and it’s perfect by dinner.
You can also skimp on your cut of meat if you like. I chose Chuck Roast because there wasn’t much of a price difference when I was at the store, but everything tastes tender after eight hours in a slow cooker so go ahead and pinch pennies. It will still taste great.
I like spicy food (which is probably why at least half my recipes have some kind of kick to them) but everyone in my family has different taste. When I made this, I left out the ground chipotle so it wasn’t too hot. I figured everyone could just add spicier salsa or hot sauce if they wanted. If your family loves the heat, you’ll want to add the chipotle to the meat. You can also use a spicier salsa to kick it up a notch.
You’ll want to try this Slow Cooker Barbacoa Beef!
- 2 pounds Chuck roast
- 1 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp ground chipotle
- 1/2 cup water
- 3 cups salsa
- Sour cream
- Cheddar Cheese
- Season roast with cumin, garlic, oregano and chipotle.
- Place it in a slow cooker, then add water and salsa.
- Cook on low for 8 hours.
- Remove roast from slow cooker and shred.
- Return the meat to the slow cooker for 15 minutes to reheat.
- Serve beef with tortillas, sour cream, cheese and salsa
This makes enough beef for a couple of dinners if you have a family of four, so you can freeze it and pull it out again if you like. I actually made a second recipe from the leftovers so stay tuned for next week. You’re going to want to make that one next.