Description
A budget-friendly, slow-cooked beef barbacoa recipe that yields tender, shreddable meat with a rich, smoky sauce. Perfect for tacos, bowls, or meal prep, this dish costs under $12 to make and requires minimal effort.
Ingredients
- 2–3 pounds beef chuck roast, cut into 3-inch chunks
- 1 large yellow onion, chopped into large chunks
- 4 cloves garlic, minced
- 1 cup beef broth (low-sodium)
- 1/2 cup orange juice
- 2 teaspoons dried oregano (Mexican oregano preferred)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup sour cream (for lime crema)
- 1 tablespoon fresh lime juice (for lime crema)
- Corn or flour tortillas for serving
- Toppings: diced white onion, fresh cilantro, lime wedges
Instructions
- Cut the beef chuck roast into 3-inch chunks and pat dry with a paper towel.
- In a large bowl, toss the beef chunks with cumin, smoked paprika, chili powder, oregano, cayenne, salt, and pepper until evenly coated.
- Place the chopped onion chunks in the bottom of a 4-6 quart slow cooker. Pile the seasoned beef on top.
- Pour the beef broth and orange juice over the meat. The liquid should come about halfway up the meat.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the beef is fork-tender.
- Transfer the beef to a large bowl and shred using two forks, discarding any large pieces of fat or gristle.
- If the cooking liquid is too thin, strain it into a small pot and boil for 5 minutes to reduce. Stir the shredded beef back into the sauce.
- In a small bowl, whisk together sour cream, lime juice, and a pinch of salt to make the lime crema.
- Warm tortillas in a dry skillet for 30 seconds per side.
- Assemble tacos by piling beef onto tortillas, drizzling with lime crema, and adding toppings like diced onion and cilantro.
Notes
[‘Chuck roast is the best cut for this recipe due to its fat content, which keeps the meat juicy during long cooking.’, ‘Shred the beef while it is still warm for easier handling.’, ‘The orange juice tenderizes the meat and adds subtle sweetness; do not skip it.’, ‘This recipe freezes well. Portion into 1-cup bags for easy meal prep.’, ‘For a vegetarian version, substitute beef with black beans or textured vegetable protein (TVP) and cook on HIGH for 4 hours.’]
- Prep Time: 8 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with 2 ounces
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 3
- Protein: 18
Keywords: slow cooker, beef barbacoa, tacos, budget meals, cheap dinner, easy dinner, meal prep, Mexican food, chuck roast, slow cooker recipes