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Chipotle-Lime Barbacoa-Style Beef
Andre Lewis

Chipotle-Lime Barbacoa-Style Beef

Chuck roast breaks into juicy strands under a smoky chipotle and lime sauce. Toasting cumin and oregano in the searing pan keeps the finished beef aromatic after a long cook. It is built for tacos, but a bowl of rice and beans turns it into a cheaper crowd dinner.
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Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds, cut into 4 pieces
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 4 chipotle peppers in adobo
  • 2 tablespoons adobo sauce
  • 5 garlic cloves
  • 1 cup low-sodium beef broth
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon ground cloves
  • 2 bay leaves

Method
 

  1. Season the beef with salt. Heat the oil in a large skillet and brown the pieces in two batches, about 3 minutes per broad side, then place them in a 6-quart slow cooker.
  2. Blend the chipotles, adobo sauce, garlic, broth, lime juice, vinegar, cumin, oregano and cloves until smooth.
  3. Pour the sauce over the beef and add the bay leaves. Turn the pieces once to coat.
  4. Cover and cook on low for 8 hours, until the beef shreds without resistance. Discard the bay leaves and move the beef to a rimmed pan.
  5. Shred the meat, skim excess fat from the sauce, and return the beef to the cooker for 10 minutes so it absorbs the seasoned liquid.