Ingredients
1 tablespoon vegetable oil
3 1/2 pounds boneless chuck roast, good quality
1/2 cup low sodium beef broth
1 tablespoon kosher salt
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
1 tsp freshly ground black pepper
1 lime
1 tablespoon freshly minced cilantro
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over high heat. Sear the roast on both sides until a nice brown crust forms.
- Mix together the salt, pepper, chili powder, garlic powder, onion powder, cumin, and paprika in a small bowl.
- Place the seared chuck roast in the slow cooker and rub the seasoning mixture on all sides of the meat.
- Add the beef broth to the slow cooker.
- Cover and cook on low for 8-9 hours, or until the meat is fork-tender.
- Once the meat is tender, shred it in the slow cooker using two forks.
- Squeeze fresh lime juice over the shredded meat and top with freshly minced cilantro.
- Serve the barbacoa in tacos, burritos, or as a filling for any other dish of your choice.
Notes
- For a spicier version, add minced jalapeños or hot sauce to the seasoning mix.
- For a vegetarian version, try using mushrooms or jackfruit as a substitute for the chuck roast.
- To enhance the smoky flavor, consider adding chipotle pepper or smoked paprika.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Reheat with a little broth or water to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 90mg
