Ingredients
Scale
- 1⁄3 cup apple cider vinegar
- 3 tablespoons lime juice
- 4 chipotle chiles in adobo sauce
- 4 teaspoons minced garlic
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1⁄2 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4–5 pounds chuck roast
- 2 tablespoons vegetable oil
- 3⁄4 cup chicken broth
- 3 bay leaves
Instructions
- Prepare the Adobo Sauce
In a blender or food processor, combine apple cider vinegar, lime juice, chipotle chiles, minced garlic, cumin, oregano, ground cloves, salt, and black pepper. Blend on high until the mixture becomes smooth and well combined. Set aside. - Trim and Cut the Beef
Using a sharp knife, trim excess fat from the chuck roast. Cut the beef into six large, evenly sized chunks. Cutting the meat into smaller pieces ensures even cooking and allows the flavors to penetrate deeply. - Sear the Meat for Maximum Flavor
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the beef chunks and sear them on all sides until deeply browned, about 2-3 minutes per side. Searing the meat locks in juices and adds depth to the final dish. - Transfer to the Slow Cooker
Place the seared beef into the slow cooker. Pour the prepared adobo sauce evenly over the meat, ensuring each piece is well coated. Add the chicken broth and tuck in the bay leaves. - Slow Cook Until Tender
Cover the slow cooker and cook on HIGH for 6 hours or LOW for 8 hours. The longer cooking time allows the meat to become incredibly tender and easy to shred. - Shred and Mix
Remove the bay leaves from the slow cooker. Using two forks, shred the beef directly in the pot. Stir the meat to ensure it is fully coated in the flavorful sauce. Taste and adjust seasoning if necessary. - Keep Warm Until Serving
If not serving immediately, switch the slow cooker to the “warm” setting. This keeps the barbacoa moist and flavorful without overcooking it.
Notes
Common Mistakes and How to Avoid Them
- Skipping the searing step: While it might be tempting to skip this part, searing adds significant flavor. If you do not have a skillet, you can broil the meat in the oven for a few minutes before transferring it to the slow cooker.
- Overcrowding the slow cooker: If the meat pieces are stacked too tightly, they may cook unevenly. Ensure they have some space to allow the heat and flavors to circulate properly.
- Not adjusting the spice level: If you are sensitive to heat, start with two chipotle chiles instead of four, then adjust as needed. You can always add more spice later, but reducing it after cooking is difficult.
Helpful Kitchen Tips
- Efficient prep: Chop and measure all ingredients before starting. This helps streamline the cooking process and ensures you do not forget anything.
- Shredding made easy: If you prefer not to use forks, a hand mixer on low speed can quickly shred the beef in the slow cooker. This saves time and effort.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave with a splash of broth to keep the meat moist.
- Prep Time: 20 minutes
- Cook Time: 8 hours