Description
Tender, juicy beef barbacoa made in a slow cooker with a secret browning step and coffee for depth. This set-it-and-forget-it meal is perfect for weeknights and freezes beautifully.
Ingredients
Scale
- 4 lbs chuck roast (trimmed of hard fat, cut into 3–4 chunks)
- 1 cup orange juice
- 1/2 cup strong brewed coffee (dark roast)
- 2–3 chipotle peppers in adobo sauce (mashed into paste)
- 2 tbsp guajillo chili powder (or regular chili powder)
- 6 cloves garlic (minced)
- 1 tbsp oregano (Mexican or regular)
- 1 can black beans (15 oz, rinsed and drained)
- 1 bunch fresh cilantro (for garnish)
- Salt and pepper (for seasoning)
- 1 tbsp oil (for browning)
Instructions
- Trim the chuck roast, removing large chunks of hard fat but leaving marbling. Cut into 3-4 large chunks and season generously with salt and pepper.
- Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Brown the meat chunks on all sides for 2-3 minutes per side to create a deep crust. Do not overcrowd the pan.
- In a small bowl, whisk together orange juice, coffee, minced garlic, chili powder, oregano, and the mashed chipotle peppers to form a smooth sauce.
- Place the browned meat chunks into a 6-quart slow cooker. Pour the sauce over the meat and add the rinsed black beans. Stir gently to coat.
- Cover and cook on LOW for 8 hours (or until meat is fork-tender). Do not cook on HIGH.
- Remove meat from the pot and shred using two forks or a hand mixer. Discard large pieces of fat.
- Return shredded meat to the slow cooker and stir in 1 cup of the cooking liquid. Let sit for at least 10 minutes before serving to absorb juices.
- Serve in warm corn tortillas topped with diced onion, fresh cilantro, lime juice, and crema.
Notes
Browning the meat is crucial for flavor depth. The recipe is naturally gluten-free if you check your spice labels. For a vegan version, substitute beef with roasted cauliflower. Pork shoulder can be used as a substitute with a reduced cook time of 6 hours.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approx. 1/8th of the
- Calories: 380
- Sodium: 650
- Fat: 18
- Carbohydrates: 25
- Fiber: 5
- Protein: 35
Keywords: slow cooker, barbacoa, beef tacos, chuck roast, crockpot recipes, meal prep, gluten-free, easy dinner