This Barbacoa Beef Recipe May Be the Best You'll Ever Eat (Instant Pot® or Slow Cooker) by 30Seconds Food
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"The best barbacoa beef you'll ever make!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "This stuff is wonderful for tacos or salads throughout the week, so consider doubling up your batch. Trust me!"
To make this slow-cooker or Instant Pot® recipe you will need the following ingredients: beef rib or chuck roast, chipotles in adobo sauce (from a can), green onions, a lime for juicing, beef bone broth. Old Bay Seasoning, sea salt, black pepper, olive oil or avocado oil, fresh garlic and bay leaves. You'll also need to grab whatever toppings you want and tortillas if you're making tacos.
Serve this high-protein recipe for dinner as tacos, burritos, nachos or on salads or even piled on a baked potato. Check out the health benefits of protein.
Cuisine: Mexican / Tex-Mex / American
Prep Time: 20 minutes
Cook Time: 1 1/2 hours (Instant Pot®) and 10 to 12 hours (slow cooker)
Total Time: 2 hours to 12 hours
Servings: 6 to 8
Ingredients
- 3 pounds beef rib or chunk roast, fat trimmed
- 2 tablespoons chipotles in adobo sauce, or to taste
- 1/2 cup chopped green onions
- juice of 1 fresh lime
- 1 cup beef bone broth
- 1 tablespoons Old Bay Seasoning
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
- 6 cloves fresh garlic, peeled
- 2 bay leaves
Optional Garnishes
- sprouted tortillas
- thinly sliced green onions
- chopped tomatoes
- chopped curly parsley or cilantro
- lime wedges
Here's how to make the Instant Pot® version:
- Place the first four ingredients in a blender and process until smooth. Cut your meat into large chunks. Sprinkle the beef pieces with Old Bay Seasoning, sea salt and pepper and rub them on all sides.
- Press the SAUTE button on your Instant Pot® and add in the oil. Once hot, add the meat and sear until nicely browned on all sides, for about 6 minutes.
- Add in the chipotle-broth mixture, garlic cloves and bay leaves. Place the lid on, press the HIGH PRESSURE button, and set it for 60 minutes. Once the time is up, allow it to natural release for 30 minutes.
- Remove the meat and shred using two forks. Discard bay leaves.
- Spoon all the liquid from your instant pot, then pour it over the shredded beef and toss to combine. Serve the beef with sprouted tortillas, chopped tomatoes and green onions. Store any leftovers in an airtight container in the fridge.
Here's how to make the slow cooker version:
- Place the first four ingredients in a blender and process until smooth. Cut your meat into large chunks. Sprinkle the beef pieces with Old Bay Seasoning, sea salt and pepper and rub them on all sides.
- Add oil to a large skillet or cast iron and heat to medium high, once hot, add in your meat and sear until nicely browned on all sides, for about 6 minutes. Transfer meat to the slow cooker. Add in the chipotle-broth mixture, garlic cloves and bay leaves.
- Place the lid on, and cook on LOW for 10 to 12 hours. Remove the meat from your slow cooker and shred using two forks. Discard bay leaves. Spoon all the liquid from the slow cooker, pour it over the shredded beef and toss to combine.
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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