Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 large onion, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 2 dried guajillo peppers, stemmed and seeded (or 2 tablespoons chili powder as a substitute)
  • 2 dried chipotle peppers in adobo sauce, chopped (plus 1-2 tablespoons of the adobo sauce)
  • 1 (14.5 oz) can diced tomatoes, undrained (approx. 411g)
  • 1/2 cup beef broth (120ml)
  • 1/4 cup apple cider vinegar (60ml)
  • Juice of 1 lime
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 bay leaves
  • Fresh cilantro, chopped (optional)
  • Diced white onion (optional)
  • Lime wedges (optional)
  • Salsa (optional)
  • Your favorite taco toppings! (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned.
  2. Remove the beef from the skillet and set aside. Add the chopped onion and garlic to the skillet and sauté until softened.
  3. Briefly toast the guajillo peppers in the skillet (if using) to enhance their flavour. Then, rehydrate them in hot water for about 10-15 minutes until softened. Blend them into a paste with a bit of the rehydrating liquid. If using chili powder, skip this step.
  4. In the slow cooker, combine the sautéed onions and garlic, guajillo pepper paste (or chili powder), chipotle peppers in adobo (and sauce), diced tomatoes, beef broth, apple cider vinegar, lime juice, Worcestershire sauce, cumin, oregano, smoked paprika, cloves, salt, and pepper. Give it a good stir.
  5. Place the seared beef roast into the slow cooker, ensuring it's mostly submerged in the sauce. Nestle in the bay leaves.
  6. Cover and cook on low for 8 hours or on high for 4 hours, or until the beef is easily shredded with a fork.
  7. Remove the beef roast from the slow cooker and shred it with two forks.
  8. Return the shredded beef to the slow cooker and stir to coat in the sauce. Let it sit for another 15-30 minutes to absorb all that deliciousness.
  9. Serve the barbacoa in tacos, burritos, salads, or on nachos. Garnish with fresh cilantro, diced onion, lime wedges, and your favorite toppings.