Beef Barbacoa
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 3 mins
Servings: 6
Calories: 456 kcal
Ingredients
- 3-4 lbs chuck roast, cut into 3 inch chunks
- 1 onion, diced
- 1 can chipotle chilies in adobo sauce
- 5 cloves garlic, minced
- 1/4 cup lime juice
- 3 Tbsp cider vinegar
- 1 Tbsp cumin
- 3 tsp oregano
- 1/4 tsp ground cloves
- 2 tsp salt
- 1 tsp pepper
- 2 bay leaves
- 1 cup beef broth
Instructions
Assembly Instructions
-
Place all ingredients in a large resealable freezer bag.
-
Squish gently to combine.
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Remove excess air, seal, and freeze.
Slow Cooker Cooking Instructions
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Thaw overnight in the fridge.
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Empty contents of bag into the slow cooker.
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Cook on low for 8-9 hours or high for 4-5.
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Shred the meat with a fork.
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Top with cilantro if desired.
Instant Pot Cooking Instructions
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Thaw overnight in the fridge.
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Empty contents of bag into the Instant Pot.
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Close the lid and steam valve on the instant pot.
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Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.