🌮 Barbacoa Beef (Slow Cooker or Instant Pot)

Here’s a bold and flavorful Barbacoa Beef Recipe — tender, slow-cooked shredded beef infused with smoky spices, chipotle, and garlic. Perfect for tacos, burrito bowls, or meal prep!

---

🌮 Barbacoa Beef (Slow Cooker or Instant Pot)

Prep Time: 15 minutes
Cook Time: 6–8 hours (slow cooker) or 1 hour (Instant Pot)
Total Time: Varies by method
Servings: 6–8

---

📝 Ingredients:

• 3–4 lbs beef chuck roast, trimmed and cut into large chunks
• 3–4 chipotle peppers in adobo, chopped
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon oregano (preferably Mexican oregano)
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• ¼ cup apple cider vinegar or lime juice
• ½ cup beef broth
• 2 bay leaves

---

👩‍🍳 Slow Cooker Instructions:

1. Place beef in the slow cooker. Add onions, garlic, chipotles, spices, vinegar, and broth. Toss to coat. Add bay leaves.
2. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
3. Remove bay leaves. Shred beef with two forks in the pot. Mix with the juices and let it soak for 10–15 minutes on warm before serving.

---

⚡ Instant Pot Instructions:

1. Use Sauté mode to sear the beef chunks in a bit of oil (optional for extra flavor). Turn off sauté mode.
2. Add remaining ingredients. Seal and cook on High Pressure for 60 minutes, then natural release for 15–20 minutes.
3. Shred and mix into juices before serving.

---

✅ Tips:

• Use chuck roast for the most tender results.
• Adjust chipotle to heat preference.
• Add extra lime juice or fresh cilantro before serving for brightness.

---

🧊 Storage:

• Fridge: Store up to 5 days in a sealed container.
• Freezer: Freeze in portions with juice for up to 3 months.