Mushroom Free Slow Cooker Beef Barbacoa

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

5.0

(20)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

3 lb beef chuck roast, cut into 4 equal pieces
1 tsp salt
½ tsp black pepper
2 tbsp vegetable oil
1 medium white onion, roughly chopped
4 cloves garlic, smashed
2 chipotle peppers in adobo sauce, roughly chopped
2 tbsp adobo sauce (from the chipotle can)
½ cup beef broth
3 tbsp fresh lime juice (about 2 limes)
2 tbsp apple cider vinegar
2 tsp ground cumin
1 tsp dried oregano
½ tsp ground cloves
2 dried bay leaves

For serving

warm corn tortillas, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)
diced white onion, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the chuck roast pieces dry with paper towels and season all over with the salt and black pepper.
2
Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef pieces in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms on each surface. Transfer the seared pieces to the slow cooker insert.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!