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Tender Slow Cooker Barbacoa Beef Recipe with Easy Pickled Red Onion

slow cooker barbacoa beef - featured image
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A flavorful and tender slow cooker barbacoa beef recipe paired with quick pickled red onions, perfect for easy weeknight dinners or special occasions.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, trimmed of excess fat
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 cup beef broth or water
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lime (about 2 tablespoons)
  • 2 bay leaves
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • Optional: 1/2 teaspoon black peppercorns or a pinch of chili flakes

Instructions

  1. Trim excess fat from the chuck roast and pat dry with paper towels.
  2. In a small bowl, combine minced chipotle peppers, cumin, oregano, smoked paprika, salt, and pepper. Stir to blend evenly.
  3. Rub the spice mixture all over the beef chuck roast, covering every side.
  4. Place chopped onion and garlic at the bottom of the slow cooker. Lay the seasoned beef on top, then pour beef broth and apple cider vinegar over the roast. Add bay leaves.
  5. Cover and cook on low for 8 to 10 hours, or until the beef is fork-tender and shreds easily.
  6. While beef cooks, combine apple cider vinegar, water, sugar, salt, and optional peppercorns or chili flakes in a heat-safe bowl. Stir until sugar dissolves. Add sliced red onion and press down so they’re submerged. Let sit at room temperature for at least 30 minutes or refrigerate for up to a week.
  7. Remove beef from slow cooker and shred with two forks into bite-sized pieces. Discard bay leaves.
  8. Return shredded beef to slow cooker and stir into cooking juices. Let rest on warm for 15 minutes if time allows.
  9. Serve barbacoa beef on warm tortillas or rice bowls topped with pickled red onions, fresh cilantro, lime wedges, and optional avocado slices.

Notes

Use low-sodium beef broth to control saltiness. Adjust chipotle peppers for desired spice level. If beef isn’t shredding easily, cook longer. Keep slow cooker lid sealed during cooking for best results. Pickled onions can be refrigerated for up to a week. Leftovers store well in fridge for 4 days or freeze up to 3 months.

Nutrition

Keywords: barbacoa beef, slow cooker beef, pickled red onion, chipotle, easy dinner, Mexican recipe, shredded beef, slow cooker recipe

Find it online: https://tastypierecipes.com/tender-slow-cooker-barbacoa-beef-recipe-with-easy-pickled-red-onion/