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a small batch, slow cooker barbacoa recipe that is packed with flavor! this recipe makes about 1.5 pounds of spicy shredded beef.
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slow cooker small batch barbacoa

a small batch, slow cooker barbacoa recipe that is packed with flavor! this recipe makes about 1.5 pounds of spicy shredded beef.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: barbacoa, slow cooker barbacoa, slow cooker shedded beef, small batch barbacoa, small batch shredded beef, spicy shredded beef
Servings: 1 pounds
Author: sara a.
Cost: $10

Ingredients

  • 1 - 1.5 pounds boneless chuck roast
  • kosher salt + freshly cracked black pepper
  • 1 Tbsp. oil canola, vegetable, grapeseed, or avocado
  • 1/2 cup red pepper, chopped
  • 1/2 cup yellow onion, chopped
  • 3 cloves garlic smashed
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. ancho chili powder or regular chili powder
  • 1 Tbsp. tomato paste
  • 1 chipotle in adobo, finely chopped + 1 teaspoon of the adobo sauce
  • 1/3 cup beef broth
  • 1/3 cup beer light or dark
  • 2 Tbsp. freshly squeezed orange juice
  • 1 Tbsp. apple cider vinegar

Instructions

  • Season the chuck roast generously with salt and pepper. Set on a plate at room temperature as you prepare the other ingredients, upwards of 30 minutes.
  • Turn a small crockpot to "low" heat.
  • Heat olive oil in a large saute pan over medium-high heat. Brown the chuck roast on all sides, creating a crispy crust on the exterior. (About 2-3 minutes per side).
  • Transfer the browned chuck roast to the crockpot.
  • In the same pan used to cook the chuck roast, add chopped red pepper, onion, and a pinch of salt. Stir to coat the chopped vegetables in the remaining olive oil, and scrape up any browned bits leftover from the chuck roast. Cook 5-7 minutes until tender.
  • Stir in garlic and seasonings. Cook another 1-2 minutes, then stir in tomato paste and chopped chipotle with adobo sauce. Mix everything well.
  • Stir in beef broth, beer, orange juice, and apple cider vinegar. Bring pan to a simmer, and simmer 5 minutes. Remove from heat.
  • Carefully transfer the contents of the pan directly onto the beef in the slow cooker. Cover and cook on "low" for eight hours, or until the beef is very tender and easy to shred.
  • Shred the beef directly in the slow cooker. Turn the heat down to "keep warm", and allow the shredded beef to soak in the juices in the slow cooker for about 20 minutes before serving.
  • Serve hot, or store in the refrigerator for up to five days.

Notes

For tacos :: place shredded beef in warmed tortillas, then top with crumbled cotija, rosated corn, and fresh cilantro.  Or toppings of your choice!