Mexican Shredded Beef Barbacoa Recipe
Slow Cooker Mexican Shredded beef is incredibly tender and delicious. It's super simple and easy to make and perfect for nachos, tacos, salads, burritos, chimichangas, chilaquiles, tamales and more!
Servings: 6 servings
Calories: 336kcal
Ingredients
- 2-3 pounds beef chuck shoulder roast
- 2 Tablespoons olive oil
- Salt & pepper
- 2 cups beef broth
- 15 ounces stewed tomatoes
- 1 medium yellow onion, diced
- 1 Tablespoon dried oregano
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chipotle chili powder
Instructions
- Heat the olive oil in a large pan over medium-high heat.
- Season chuck roast with salt & pepper on all sides, then sear in the oil on each side until browned, about 2 minutes per side.
- Transfer roast to the slow cooker and add all remaining ingredients.
- Cook on low for 8 to 10 hours, until meat is tender and shreds easily. Remove meat from slow cooker and shred.
- Use in nachos, tacos, salads, burritos, chimichangas, chilaquiles, tamales and more!
Notes
- Instant Pot Instructions: Follow steps 1-2 using the saute function on the Instant Pot. Add all of the remaining ingredients and switch to the pressure cooking function. Secure the lid and seal the valve on the Instant Pot, then cook on high pressure for 60 minutes, followed by a 20 minute natural pressure release. Vent any remaining pressure and shred the meat in a separate bowl. You can return it to the juices in the Instant Pot or simply spoon as much of the juice as you like over the shredded meat before serving.
Nutrition
Calories: 336kcal | Carbohydrates: 3g | Protein: 30g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 825mg | Fiber: 1g