Slow Cooker Barbacoa

Slow Cooker Barbacoa

Mexican Barbacoa & Cilantro Lime Rice
Prep Time 45 mins
Cook Time 7 hrs
Total Time 7 hrs 45 mins
Course Main Dish
Cuisine Mexican
Servings 8



  • 1/4 Cup Lime Juice
  • 1/4 Cup cider vinegar
  • 3 Chipotle peppers in adobo sauce
  • 4 Garlic Cloves thinly sliced
  • 4 Tsp ground cumin
  • 3 Tsp dried oregano
  • 1-1/2 Tsp Pepper
  • 3/4 Tsp salt
  • 1/2 Tsp ground cloves
  • 1 Cup Reduced-Sodium chicken broth
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 3 bay leaves


  • 3 Cups water
  • 2 Cups uncooked jasmine rice rinsed and drained
  • 3 Tbsp butter
  • 1-1/2 Tsp salt
  • 1/2 Cup Fresh Cilantro minced
  • 2 Tbsp Lime Juice


  • Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
  • Place roast and bay leaves in a 4-or 5-qt. slow cooker; pour sauce over top. Cook, covered on low 7-9 hours or until meat is tender.
  • Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.
  • Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Service with rice.