This Crockpot Barbacoa Recipe is a game-changer for any potluck or family gathering. It’s easy to prepare with a rich and flavorful sauce, making the beef tender and mouth-watering. This recipe is sure to impress, perfect for tacos, burritos, or quesadillas. The best part? It tastes even better the next day, if you’re lucky enough to have leftovers!
Garlic: Mince or crush a few garlic cloves and add to the mixture. Garlic adds a pungent and spicy flavor that mellows and sweetens considerably with cooking.
Chipotle in Adobo Sauce: Add two tablespoons of this. Chipotle peppers are ripened jalapeños that have been smoked and dried. They can be ground and used in Mexican and Tex-Mex cooking, offering a distinctive smoky flavor.
Tomato Paste: Add one tablespoon of tomato paste. Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.
Chili Powder: Add two teaspoons of chili powder. Chili powder is the dried, pulverized fruit of one or more chili pepper varieties, sometimes with other spices.
Cumin: Add one tablespoon of cumin. Cumin is a spice made from the dried seed of a plant known as Cuminum cyminum, a parsley family member. Cumin is one of the most popular spices commonly used in Latin American, Middle Eastern, North African, and Indian cuisines, among many others.
Garlic Salt: Add a few teaspoons of garlic salt. Garlic salt is a flavored salt used as food seasoning made of a mixture of dried ground garlic and table salt with an anti-caking agent.
Ground Oregano: Add one teaspoon of ground oregano. Oregano is a herb from the mint or Lamiaceae family. People have used it for thousands of years to add flavor to dishes and to treat health conditions.
Beef Broth: Add a teaspoon of the beef broth to help blend. Beef broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered.
Beef Roast: This is the main ingredient of the recipe. A chuck roast is used in this recipe, which is a cut of meat that comes from the shoulder and neck of the cattle.
Beer: Add 6 ounces of beer. Beer in cooking can act as a tenderizer and forms a crisp crust on the food when cooked at high heat.
Better Than Bouillon Roasted Beef Base: Add a teaspoon to the liquid mixture. It’s a concentrated paste that gives a great depth of flavor.
Toppings: Cilantro, radishes, red onions, tomatillo salsa, cojita cheese, and lime. These are added for extra flavor and texture.
Making The Crockpot Barbacoa Recipe
Prepare the Wet Spice Rub:
Start by mincing or crushing a few garlic cloves and adding them to your blender or NutriBullet. Add your chipotle in adobo sauce, tomato paste, chili powder, cumin, garlic salt, and ground oregano. To assist with blending, add a small amount of beef broth. Blend everything until it forms a paste.
Prepare the Roast:
First, trim off most of the fat from your chuck roast. This step will ensure that your barbacoa is less greasy as it cooks. Then, liberally salt and pepper the roast on both sides. Spread your wet spice rub over one side of the roast.
Set the Roast in the Crock Pot:
Place your prepared roast into the crock pot and rub side down. Spread the remaining spice rub mixture on the top side of the roast.
Add the Liquids:
Pour in your beer and beef broth. Add a teaspoon of Better Than Bouillon roasted beef base to the liquid mixture for extra flavor.
Cook the Roast:
Cover your crock pot and cook on the low setting. Your roast should be extremely tender after cooking for about 7 or 8 hours.
Prepare the Barbacoa:
Once your roast is ready, please remove it from the crock pot and discard any remaining pieces of fat. Shred the meat using forks and spoon the savory sauce over the barbacoa.
Serve the Barbacoa:
You can serve your barbacoa as tacos, burritos, taco salads, quesadillas, or any other way you prefer. For tacos, top them off with cilantro, radishes, red onions, tomatillo salsa, cojita cheese, and a squeeze of lime. Enjoy!
Tips and Variations:
WATCH HOW TO MAKE IT
- A few cloves of Garlic
- 2 tablespoons of Chipotle in Adobo Sauce
- 1 tablespoon of Tomato Paste
- 2 teaspoons of Chili Powder
- 1 tablespoon of Cumin
- A few teaspoons of Garlic Salt
- 1 teaspoon of Ground Oregano
- A bit of Beef Broth
- 1 Chuck Roast
- 6 ounces of Beer
- 6 ounces of Beef Broth
- 1 teaspoon of Better Than Bouillon Roasted Beef Base
- Toppings: Cilantro, Radishes, Red Onions, Tomatillo Salsa, Cojita Cheese, Lime
- Prepare the wet spice rub by blending garlic chipotle in adobo sauce, tomato paste, chili powder, cumin, garlic salt, and ground oregano with beef broth.
- Trim the fat off the chuck roast, season with salt and pepper, and apply the spice rub.
- Place the roast in the crockpot, rub side down, and spread the remaining spice rub on top.
- Add beer, beef broth, and a teaspoon of Better Than Bouillon roasted beef base.
- Cook on low for 7-8 hours until tender.
- Remove the roast, discard the fat, shred the meat, and spoon the sauce.
- Serve as desired with toppings like cilantro, radishes, red onions, tomatillo salsa, cojita cheese, and a squeeze of lime.
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 300 kcalTotal Fat: 18gCarbohydrates: 5gProtein: 28g