Flavor-Packed Slow Cooker Barbacoa
This recipe delivers exceptionally tender, flavorful shredded beef, perfect for tacos, bowls, or salads. It's designed to be diabetic-friendly and low-carb without compromising on taste.
Ingredients
For the Beef:
- 5 1/4 pounds boneless chuck roast good quality, trimmed of visible excess fat
- 1 1/2 tablespoons vegetable oil
Spice Blend:
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons freshly ground black pepper
- 3/4 teaspoon dried Mexican oregano
Slow Cooking Liquid & Aromatics:
- 3/4 cup low-sodium beef broth
- 2 bay leaves
For Serving:
- 2 medium limes yielding approximately 1 1/2 - 2 tablespoons fresh juice, or to taste
- Optional: Fresh cilantro chopped (for garnish)
Instructions
- Prepare the Spice Rub: In a small dish, thoroughly combine the kosher salt, chili powder, garlic powder, onion powder, ground cumin, paprika, black pepper, and dried Mexican oregano. Set this spice blend aside.
- Sear the Beef: Pat the chuck roast dry using paper towels; this helps create a better crust. Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until the oil is shimmering but not smoking. Carefully place the trimmed chuck roast in the hot skillet. Sear for approximately 3-5 minutes on each side, or until a rich, brown crust develops. This browning step is crucial for developing deep flavor. Once seared, transfer the roast to the insert of your slow cooker.
- Season and Slow Cook: Take the prepared spice mixture and rub it evenly over all surfaces of the seared roast directly in the slow cooker. Pour the low-sodium beef broth around the base of the meat, being careful not to wash the spices off the top. Add the bay leaves to the pot. Secure the lid on the slow cooker. Cook on the LOW heat setting for 8 to 10 hours. The beef is perfectly cooked when it is exceptionally tender and shreds easily with minimal effort using a fork.
- Shred and Serve: Once the cooking time is complete, carefully remove and discard the bay leaves from the slow cooker. Using two forks, shred the beef directly in the slow cooker vessel. Allow the shredded meat to mingle with the flavorful cooking juices that have accumulated in the pot, which will help keep it moist and tasty. Squeeze the fresh lime juice over the shredded beef and toss gently to combine all the flavors. Serve the Flavor-Packed Slow Cooker Barbacoa warm. If desired, offer freshly chopped cilantro as an optional garnish for added freshness.
Notes
Estimated Nutritional Information (per serving)
- Calories: 614 kcal
- Protein: 52.5 g
- Fat: 42.7 g
- Carbohydrates: 2.7 g
- Fiber: 0.9 g
- Sugars: 0.3 g
- Net Carbs: 1.8 g
- Sodium: 1127 mg