Slow Cooker Beef Barbacoa
This slow cooker beef barbacoa is tender, delicious, and full of flavor thanks to a savory spice rub of cumin, oregano, and garlic. Put in tortillas or over rice, and dinner is served!
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Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- 1 pound chuck roast cubed into 1 inch pieces
- 1 cup beef stock
- 1 large onion thinly sliced
- 1 cloves garlic peeled and smashed
- 1 dried bay leaf
- 1 tablespoon olive oil
Instructions
- In a small bowl, combine kosher salt, garlic powder, onion powder, paprika, cumin, oregano, and red pepper flakes.
- Pat the chuck roast cubes dry with a paper towel and season them on all sides with the dry rub, making sure each piece gets coated evenly.
- Add the beef to the slow cooker with the beef stock, sliced onion, garlic, and bay leaves.
- Cook on high for 4 hours, or low for 6 hours, or until the beef easily shreds with a fork.
- To crisp the beef, drain the beef and remove the garlic and bay leaves and shred the beef.
- Heat a large skillet over medium-high heat and add the olive oil.
- Once the skillet is hot, add the beef and cook, stirring occasionally, for 5-7 minutes or until the beef is browned and crisp in some areas.
- Enjoy immediately, with your choice of toppings.
Nutrition
Serving: 1g | Calories: 329kcal | Carbohydrates: 6g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 837mg | Fiber: 1g | Sugar: 2g
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