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Beef Barbacoa

 Such a simple and flavorful barbacoa recipe! You can make this in the Instant Pot or a slow cooker. Use this Mexican shredded beef as a filling for tacos or burritos.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 480kcal

Ingredients

  • 3 pounds chuck roast
  • 2 tablespoons vegetable oil
  • 1/2 cup salsa verde
  • 1/2 sweet onion
  • 3 chipotle peppers in adobo sauce
  • 2 cloves garlic
  • 2 tablespoons cumin
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 cup beef broth
  • 2 tablespoons fresh cilantro chopped

Instructions

  • Cut the chuck roast into 2 inches pieces. Set aside.
  • Add the salsa verde, onion, chipotle peppers, garlic, cumin, salt, and pepper to a food processor or blender and process until smooth. 
  • Turn the Instant Pot to saute and wait for the pan to heat. Once hot, add the oil and let heat.
  • When the oil is hot, add the chuck roast and sear, stirring occasionally to brown all sides. 
  • Add the salsa verde mixture and the beef broth to the Instant Pot and turn to manual pressure. 
  • Close the lid and set to sealing. 
  • Cook on high pressure for 35 minutes. Let pressure release naturally, about 20 minutes.
  • Remove the meat from the Instant Pot and shred with forks. 
  • Sprinkle with cilantro before serving.

Video

Notes

To make this in a slow cooker, sear the beef on the stove in a heavy bottomed pot. Add to a slow cooker along with the sauce as directed above. Cook on high for 5 hours or low for 9 hours, until the meat is easily shred with a fork. 

Nutrition

Calories: 480kcal | Carbohydrates: 5g | Protein: 44g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 156mg | Sodium: 1299mg | Potassium: 893mg | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 3.2mg | Calcium: 69mg | Iron: 6.4mg