Ingredients
8
8 servings
- •1 (4 pound) boneless beef chuck roast, trimmed and cut into 8 portions
- •0.5 cup olive oil
- •0.25 cup Worcestershire sauce
- •2 limes, juiced
- •1 (14 ounce) can diced tomatoes, undrained
- •1 large sweet onion, diced
- •0.5 green bell pepper, diced
- •4 cloves garlic, minced
- •1 jalapeno pepper, seeded and minced
- •0.5 cup beef broth
- •1 tablespoon dried oregano
- •1 tablespoon ground cumin
- •1 teaspoon chili powder
- •0.5 teaspoon salt, or more to taste
- •0.5 teaspoon ground black pepper
Instructions
- Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
- Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
- Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 503
- Carbohydrate: 9g
- Fat: 39g
- Fiber: 2g
- Protein: 28g
- Sugar: 4g
Related Recipes
Shredded Beef Tostadas
Chipotle Barbacoa
Spicy Mexican Beef
Barbacoa-Style Shredded Beef
Instant Pot Beef and Vegetable Soup
A Minnesotan's Beef and Macaroni Hotdish
Beef, Green Chili, and Tomato Stew
Southern Texas-Style Beef Barbacoa
Rich and Creamy Beef Stroganoff
Chuck Roast Chili
Beef Barbacoa
