I have a confession to make. I am a recovering Chipotle addict. I think before we had kids I probably went there on a weekly basis, if not more. My favorite order was a burrito with white rice, black beans, beef barbacoa, mild and medium salsa, sour cream, cheese, lettuce, and if I really wanted to treat myself, a giant dollop of guacamole. I’m seriously drooling right now just thinking about it. So I was thrilled out of my mind to discover I could make my own barbacoa, that dare I say, tastes pretty darn close to the real thing! And, for a fraction of the price?! Yes, please!
I don’t make this recipe terribly often because I have pretty strict standards when it come to how much I’ll pay for a chuck roast, but when I find a good deal, it’s on. This is one of my favorite easy meals to throw together. It only takes a few minutes to pop it in the slow cooker, and then just add whatever toppings you like!
How to Serve Beef Barbacoa
We have eaten it as burritos, rice bowls, tacos, quesadillas….the options are endless! The last roast we were able to stretch into almost a week’s worth of meals. In the words of my 2 year old, “Boom, baby!” Haha! (We may have an unhealthy obsession with The Emperor’s New Groove over here).
So if you’re hankering for an easy, versatile, stretchable crock pot recipe that requires less than 10 minutes to prep….this is the one for you! Doesn’t it just feel so great to do all the hard work in the morning when you’re still so full of life and energy, and then reap the rewards when the day is nearly done and the last thing you feel like doing is cooking? I sure think so!
Looking for more easy crock pot meals? Try one of these!
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Slow Cooker Beef Barbacoa
Flavorful meat for burritos, rice bowls, tacos, quesadillas, and more.
- 1/3 cup apple cider vinegar
- 3 Tbs lime juice
- 3-4 canned adobo chilies
- 4 cloves garlic minced
- 3 1/2 tsp cumin
- 2 tsp oregano
- 1/2 tsp cloves
- 1 1/2 tsp pepper
- 1 1/2 tsp salt
Slow Cooker Ingredients
- 4 lb boneless beef chuck roast fat removed
- pureé (from recipe above)
- 3/4 cup chicken broth
- 3 bay leaves
Combine the first set of ingredients in a food processor and pulse until smooth.
Place meat in the crock pot and cover with puree.
Add chicken broth and bay leaves.
Cover and cook on low for 5-6 hours.
Shred and serve!
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.