Slow Cooker Barbacoa Beef Bowls
Tender, shredded beef slow-cooked in a smoky chipotle sauce served over a bed of rice and fresh toppings.
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Ingredients
- 3 lbs Beef chuck roast, trimmed and cut into chunks
- 3 peppers Chipotle peppers in adobo sauce, minced
- 1 cup Beef broth
- 2 tbsp Apple cider vinegar
- 3 tbsp Lime juice
- 4 cloves Garlic, minced
- 1 tbsp Ground cumin
- 1 tsp Dried oregano
- 1/4 tsp Ground cloves
- 3 leaves Bay leaves
- 4 cups Cooked white or brown rice
- 1/2 cup Fresh cilantro, chopped(optional)
Instructions
- 1
Place the beef chunks into the slow cooker.
- 2
In a small bowl, whisk together the beef broth, chipotle peppers, adobo sauce, vinegar, lime juice, garlic, cumin, oregano, and cloves.
- 3
Pour the sauce mixture over the beef and toss to coat evenly.
- 4
Add the bay leaves on top, cover, and cook on low for 8-9 hours or on high for 4-5 hours until the beef is fork-tender.
- 5
Remove the beef from the slow cooker and shred it using two forks, discarding any large pieces of fat.
- 6
Return the shredded beef to the slow cooker and let it soak in the juices for another 10 minutes.
- 7
Discard the bay leaves before serving.
- 8
Assemble the bowls by layering rice, shredded beef, and your choice of toppings like cilantro, lime, or avocado.
Nutrition per Serving
540
Calories
38g
Protein
42g
Carbs
24g
Fat
2g
Fiber
1g
Sugar
680mg
Sodium
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