Ingredients
3-4 lbs Beef chuck roast, trimmed of excess fat
4-6 Dried ancho chiles, stemmed and seeded
1 large Yellow onion, quartered
6-8 Garlic cloves, peeled
2 teaspoons Ground cumin
2 teaspoons Dried Mexican oregano
1-2 tablespoons Chili powder (mild or medium)
2 whole Bay leaves
1 (about 1 inch piece) Cinnamon stick
2 cups Beef broth (low-sodium)
2 tablespoons Fresh lime juice
1 teaspoon Salt, or to taste
1/2 teaspoon Black pepper
1 tablespoon Olive oil, for searing
Instructions
1. Toast and Blend the Chiles: Remove stems and seeds from dried ancho chiles. Toast them in a dry skillet over medium heat for 2-3 minutes until slightly puffed and aromatic. Transfer to a blender.
2. Prepare the Sauce Base: Add quartered onion, peeled garlic cloves, ground cumin, dried oregano, chili powder, bay leaves, cinnamon stick, beef broth, and lime juice to the blender with the chiles. Blend on high until completely smooth, about 1-2 minutes.
3. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear on all sides until deeply browned, about 4-5 minutes per side.
4. Combine in Slow Cooker: Pour the blended sauce into the slow cooker. Place the seared beef on top, ensuring it’s mostly submerged. If the sauce doesn’t cover the meat, add a little more beef broth.
5. Cook Low and Slow: Cover and cook on low for 8-10 hours or on high for 4-6 hours. The beef is ready when it’s fork-tender and shreds easily.
6. Shred and Return: Transfer the beef to a cutting board and shred with two forks, discarding any large fat pieces or bones if present. Return the shredded beef to the slow cooker and mix thoroughly with the sauce. Skim excess fat if desired.
7. Season and Serve: Taste the barbacoa and adjust seasoning with additional salt, pepper, or lime juice. Serve hot with warm tortillas, cilantro, diced onions, and lime wedges.
Notes
Pro-Tips:
• Never skip the sear—it creates a Maillard reaction that adds umami depth.
• Toasting dried chiles in a dry skillet intensifies their flavor and makes them easier to blend.
• For a saucier consistency, add an extra half-cup of beef broth before cooking.
• If your slow cooker runs hot, check for doneness at 7 hours to prevent overcooking.
• Shred the beef against the grain for maximum tenderness.
Variations:
• Substitute beef with pork shoulder or chicken thighs.
• For added heat, include 1-2 chipotle chiles in adobo sauce in the blender.
• Add a splash of orange juice or tequila for a bright, citrusy twist.
• Keto dieters can skip the sugar in the sauce (if using) and serve in lettuce wraps.
- Prep Time: 20
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican