Delicious, flavorful barbacoa (Mexican shredded beef), seasoned with only pantry ingredients and made easy in a slow cooker!
Place beef roast in a 4-quart (preferred) or 6-quart slow cooker. If you have multiple pieces of beef, try to tuck them down so they're as low as possible.
Top beef with chipotles, adobo sauce, minced garlic, salt, cumin, oregano, onion powder, and black pepper. Pour the lime juice and water over the spices to rinse them down and mix them.
Cover and cook beef for 8 hours on low or 6 hours on high.
Shred beef and stir it into the cooking liquid. Serve in tacos, burrito bowls, or on its own.
Combine all ingredients in the Instant Pot. If using a long piece of beef (like London Broil), cut into two so that the pieces lay on top of each other.
Place lid and make sure the vent is set to steam, not vent. Select the longest Meat/Stew setting.
Allow to vent naturally, or wait 10 minutes before venting. Shred beef and submerge in the liquid. Serve.
Even if your roast is bigger or smaller than 3 pounds, use the same amount of seasonings.
Store leftovers in their cooking liquid in the fridge. We eat this up to a week later, although you may wish to finish it sooner.
You can make this in an Instant Pot.
This recipe was adapted from The Gingham Kitchen.
Calorie count is an estimate only. Actual calorie count will depend on the cut of beef selected; refer to your package's nutritional information.