Crockpot Beef Barbacoa Tacos
The crockpot fed us another easy dinner meal with these crockpot beef barbacoa tacos. The best part was the heavenly aroma in the kitchen as we slow cooked the chuck roast in the crockpot. We used a beautiful chuck roast we picked up from Whole Foods. We have cooked a chuck roast in the past but definitely nailed this recipe for our new go-to barbacoa tacos. This was a hit in our family and the leftovers were perfect for lunch the next day mixed in a bowl with some rice and greens. We hope you and your family enjoy!!
Servings: 8
Equipment
- Crockpot
Ingredients
For the Beef Barbacoa:
- 2½ lbs chuck roast
- ¾ cup beef broth we used Kettle & Fire, code DADDIOSKITCHEN for 20% off
- 4oz can diced green chilis
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp oregano
- ½ tbsp sea salt we use Redmond Sea Salt for everything, code daddioskitchen for 15% off
- ½ tbsp black pepper
To Assemble:
- tortillas (we used flour)
- radishes
- Mexican cheese shredded
- lime optional
- cilantro optional
- ½ lime juiced
Instructions
- In your crockpot, add in the chuck roast, bone broth, lime juice, green chilis and all the seasonings. Mix it around to make sure the meat is fully coated.
- Set your crockpot to low and let it cook for 8 hours until it's easily shreddable. Use two forks to shred the meat, it should fall apart easily.
- You're all done! Assemble your tacos however you'd like to eat them. We did tortillas, barbacoa, cheese, radishes, a drizzle of lime juice, and cilantro. Enjoy!
Notes
For Storing: Store leftover beef in an airtight container in the fridge for 3-4 days.