This is one of those staples we all need for busy nights, guys! Get it going in the slow cooker in the morning and by dinner time you’re left with tender, savory, perfectly seasoned shredded beef that is just waiting to be devoured! Honestly, it’s giving Chipotle a solid run for their money:)
Use it for salads, tacos, nachos, burritos, or our favorite: piled high on a tostada with queso fresco, pickled red onion, hot sauce and guacamole. So stinking yum!
Also sharing the super simple way we make pickled red onion over on my instagram stories today…so come follow along! You can find us @nourishedpeach
Slow Cooked Barbacoa Beef
2 Tablespoons Olive Oil
1 Beef Chuck Roast (approx 2.5-3 lbs)
1/2 Cup Vegetable Stock
2 Teaspoons Chili Powder
2 Teaspoons Smoked Paprika
2 Teaspoons Cumin
2 Teaspoons Kosher Salt
3/4 Teaspoon Black Pepper
1 Large White Onion, peeled and halved
3 Garlic Cloves, peeled and smashed
Preheat a large skillet or Dutch oven over medium high heat. Add the oil to coat the pan and add your beef. Cook for 2-3 minutes or until a nice golden brown crust forms. Flip the beef and cook for an additional 2-3 minutes.
Transfer beef roast to the bowl of a slow cooker and pour the vegetable stock over the top. Sprinkle the beef with chili powder, paprika, cumin, salt and pepper. Break the onion pieces apart and lay them on top of the roast along with the garlic. Cover and cook on low for approximately 8 hours or on high for about 5 hours, or until Beef is tender and easily shredded with a fork. Remove beef from the slow cooker and shred with two forks. Discard the garlic and onion and reserve the juices for pouring on the beef as needed for moisture.