This is Why Chuck Belongs in the Slow Cooker (Barbacoa)

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Cheap chuck roast, a slow cooker, and zero patience. This slow cooker barbacoa turns an inexpensive cut of beef into tender, taco-ready meat with almost no effort.

If you’re tired, broke, or both — this one works.

Ingredients

3–4 lb chuck roast

1 large onion, chopped

4–5 cloves garlic, minced (or 1 Tbsp jarred)

1 Tsp chipotle powder

2 Tsp ground cumin

2 Tbsp oregano

1–2 tsp salt (to taste)

½ tsp black pepper

¼ cup apple cider vinegar

1/4 cup lime juice

1 cup beef broth (or water if you’re broke-broke)

2 bay leaves (optional)

Optional for serving: tortillas, cilantro, onion, lime

Instructions

Prep the beef
Cut the chuck roast into large chunks (or leave it whole if you’re lazy — it still works).

Sear off the meat in a hot skillet on all sides.

Load the slow cooker
Add onion, garlic, chipotle peppers, adobo sauce, spices, vinegar, broth, and bay leaves. Stir lightly.

Add the beef
Nestle the chuck roast into the liquid. Flip once to coat.

Cook
Cover and cook:

LOW: 8 hours (recommended)

HIGH: 4–5 hours (if you’re impatient)

Shred & reduce
Remove the beef, shred it with forks, then return it to the slow cooker.
Let it sit uncovered for 10–20 minutes to soak up flavor.

Serve
Use for tacos, burritos, bowls, or eat it straight out of the container like a gremlin.

Notes (optional but helpful)

This is not traditional barbacoa — it’s practical barbacoa.

Chuck roast is cheap for a reason. Slow cooking fixes that.

Freezes well. Reheats better than most leftovers.