Ingredients
Scale
- 3 lbs beef chuck roast cut into large chunks
- 2–3 tbsp southwest spice blend homemade or store-bought
- 1 tablespoon jarred minced garlic
- 2 chipotle peppers in adobo plus 1 tablespoon adobo sauce
- ¼ cup orange juice
- 2 tablespoons fresh lime juice
- ½ cup beef broth
- 2 tablespoons tomato paste
Instructions
- Place chunks of beef in the slow cooker.
- Sprinkle the meat evenly with the Southwest spice blend.
- Add garlic, chipotles, adobo sauce, orange juice, lime juice, broth, and tomato paste to the slow cooker and stir gently to combine.
- Cover and cook on low for 8-9 hours or on high for 4-5 hours until the beef shreds easily.
- Shred the beef in the slow cooker and stir it into the sauce before serving.
Notes
Feel free to adjust the spice level by adding more or fewer chipotle peppers.
Serve with warm tortillas and your favorite toppings for a complete meal.
This barbacoa is great for tacos, burritos, or bowls.
- Prep Time: 10 minutes
- Cook Time: 4-9 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg