Description

A forgiving, set-it-and-forget-it slow cooker recipe that transforms chuck roast into fork-tender, flavorful barbacoa using orange juice, chipotles, and spices. Perfect for busy weeknights and meal prep.

Ingredients

Scale

3 to 4 pounds beef chuck roast
1 cup orange juice
1 medium white onion, roughly chopped
6 cloves garlic, minced
2 to 3 chipotle peppers in adobo sauce, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
2 limes (juice and wedges for serving)

Instructions

Pat the chuck roast dry and trim excess hard fat. Cut into 2 or 3 large chunks.
Season the beef generously on all sides with salt and black pepper.
Place the seasoned beef chunks in the bottom of a 6-quart slow cooker.
Pour in the orange juice.
Add the chopped onion, minced garlic, minced chipotle peppers, and adobo sauce.
Sprinkle in the cumin, oregano, and bay leaves.
Gently stir to coat the meat. The liquid should come about halfway up the meat.
Cover and cook on Low for 8 hours, or until the meat is fork-tender.
Remove the meat and let it rest for 5 minutes.
Discard the bay leaves and mushy onion pieces.
Shred the meat using two forks.
Return the shredded meat to the pot and ladle some cooking liquid back over it to keep it moist.
Taste and adjust seasoning with more salt or lime juice if needed.

Notes

For best texture, cook on Low for 8 hours; High heat may dry out the meat. The orange juice and lime are essential for tenderizing and balancing the rich flavors. This recipe freezes well in 2-cup portions. If the meat is dry, mix with extra cooking liquid or salsa.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: Approx. 1/8 of the r
Calories: 350
Sodium: 600
Fat: 18
Carbohydrates: 20
Fiber: 3
Protein: 25

Keywords: crockpot beef barbacoa, slow cooker tacos, easy weeknight dinner, chuck roast recipe, meal prep, gluten-free, set and forget