Best Slow Cooker Beef Barbacoa Recipes

SLOW-COOKER BEEF BARBACOA

Steps:

• Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through., Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.Freeze option: Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY

Steps:

• Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
• Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
• In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
• Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
• Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
• To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
• Enjoy!

SLOW COOKER BEEF BARBACOA

Steps:

• Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
• Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

SLOW COOKER BARBACOA BEEF

Steps:

• Heat the slow cooker if necessary. Put the chipotle paste, red onion, garlic, cloves, lime juice and cider vinegar into the slow cooker and stir until combined. Add the bay leaves, stock and coriander, then put the beef on top. Use a pair of tongs to turn the meat over a few times in the sauce.
• Put the lid on the slow cooker. Cook on High for 1 hour and then Low for 8 hours or until the meat shreds easily when you pull it apart with 2 forks.
• Serve with the lettuce cups and jalapeño chilles and crème fraîche.

WEIGHT WATCHERS SLOW COOKER CHIPOTLE'S BARBACOA BEEF RECIPE

Steps:

• Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
• Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
• Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
• Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
• Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
• Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
• Serve over cooked rice.

SLOW-COOKER BEEF BARBACOA NACHOS WITH QUESO

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix Barbacoa ingredients. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender. Transfer beef to cutting board; shred with two forks. Reserve 2 cups shredded beef for nachos. Save remaining for another use.
• Heat oven to 400°F. Line large rimmed baking pan with foil.
• Spread half of chips evenly in pan. Sprinkle half of the Cheddar cheese over the chips; top with half of the refried beans and half of the barbacoa. Repeat layers. Bake 9 to 10 minutes or until hot and cheese is melted.
• Meanwhile, in 2-quart saucepan, heat Queso ingredients over medium-low heat. Cook until melted, stirring occasionally.
• Drizzle 1 cup of the queso over nachos. Sprinkle with Toppings. Serve immediately with extra queso on the side.

WEIGHT WATCHER SLOW COOKER CHIPOTLE'S BARBACOA BEEF

Steps:

• Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
• Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil.
• Add liquefied spices, water, bay leaves and place on low for 6-8 hours.
• Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
• Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Continue to cook on low for 30 minutes to let the flavors penetrate.

SLOW COOKER BARBACOA BEEF TACOS WITH PICKLED ONIONS AND PINEAPPLE PICO RECIPE

Steps:

• Place the garlic, peppers, onions, adobo sauce, vinegar, lime juice, cumin, oregano and cloves in the bowl of your food processor and blend until combined. Season the beef with the salt and pepper. If you have a slow cooker that you can sear in, heat it to the highest setting. If not, heat a large pot or skillet over medium-high heat. Add the oil (to either, whatever you're using) and once it's hot, add the beef and sear until deeply golden on every side, about 2 minutes per side. Place the sauce mixture in the bottom of the slow cooker (and if the beef was seared in there, just lift up the beef and pour it underneath) with the beef over top. Cook on low for 8 to 10 hours, or until the beef falls apart. PICKLED ONIONS: Place the onions in a jar or cup. In a bowl, whisk together the vinegar, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar. PINEAPPLE PICO: Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.

SLOW COOKER BEEF BARBACOA

Steps:

• Trim and discard the excess fat from the meat. This will ensure that you're not left with oily, greasy cooking liquid.
• Coat the roast with olive oil, then salt and pepper the entire roast.
• Mix all the other ingredients together, except the beer and the beef stock, and make a paste. Smear the paste all over the roast and set it in a slow cooker turned on low.
• Gently pour the beer and beef stock into the slow cooker without rinsing the paste off the roast. Close the lid and let the roast cook for 7-8 hours.
• When the meat is tender and pulls apart easily, remove it from the crock pot, place it on a cutting board and pull the roast with two forks.
• Skim any fat off the cooking liquid. Place the pulled meat in a serving dish and ladle the desired amount of sauce over it. All the flavors from the sauce will be absorbed by the meat. Serve warm with your favorite toppings on corn or flour tortillas, corn tostadas, corn taco shells or by itself with some rice and beans.