Barbacoa Beef

• 3 pounds beef chuck roast
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 1 can (14 ounces) diced tomatoes
• 2 cups beef broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: fresh cilantro for garnish

Steps

1. 1 Trim excess fat from the beef chuck roast and season with salt and pepper.
2. 2 In a slow cooker, combine cumin, chili powder, oregano, smoked paprika, garlic, and onion.
3. 3 Place the seasoned beef roast in the slow cooker on top of the spice mixture.
4. 4 Add diced tomatoes, beef broth, apple cider vinegar, and Worcestershire sauce around the roast.
5. 5 Cook on low for 4 hours, then flip the roast and cook for another 4 hours, or until very tender.
6. 6 Shred the beef using two forks directly in the slow cooker.
7. 7 Mix the shredded beef with the cooking juices to absorb the flavors.
8. 8 Serve hot, garnished with fresh cilantro if desired.

Nutrition

Tips

• For an even deeper flavor, toast the spices in a dry pan before adding to the slow cooker.
• If you prefer a milder taste, reduce the chili powder or omit the smoked paprika.
• This beef can be made a day ahead and tastes even better the next day!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat.

Serving Suggestions

• Serve with warm tortillas, fresh lime wedges, and a side of guacamole.
• Perfect with Mexican rice and refried beans for a complete meal.

FAQ