Ingredients
- 2 lbs beef chuck roast (cut into large chunks)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce (from the chipotle can)
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp oregano
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ cup beef broth
- 2 bay leaves
Step-by-Step Instructions
Step 1: Prepare the Beef
Cut the beef chuck roast into large chunks and season with salt and black pepper.
Step 2: Sear the Beef
Heat olive oil in a large pan over medium-high heat. Sear the beef pieces for 2–3 minutes on each side until browned.
Step 3: Make the Sauce
In a blender, combine garlic, chipotle peppers, adobo sauce, lime juice, apple cider vinegar, cumin, oregano, paprika, and beef broth. Blend until smooth.
Step 4: Slow Cook the Beef
Place the seared beef into a slow cooker. Pour the blended sauce over the meat and add bay leaves.
Step 5: Cook Until Tender
Cook on low for 7–8 hours or high for 4–5 hours until the beef is very tender and easy to shred.
Step 6: Shred the Meat
Remove the beef from the slow cooker and shred it with two forks. Return it to the sauce and mix well.
Step 7: Serve
Serve the barbacoa in lettuce wraps, keto tortillas, or over cauliflower rice.
