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- 3 lbs beef chuck roast - 2 tablespoons olive oil - 1 medium onion, diced - 4 cloves garlic, minced - 1/2 cup beef broth - 1/4 cup apple cider vinegar - 1 tablespoon lime juice - 2 bay leaves - Corn or flour tortillas for serving - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 2 teaspoons chili powder - 1/4 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Gathering the right ingredients makes all the difference. The beef chuck roast is the star of this dish. It will become tender and juicy as it cooks. Olive oil helps with searing, adding a rich flavor. Use a fresh onion and garlic to create a strong base. The seasonings bring depth to the dish. Cumin adds warmth, while oregano gives a nice herbal note. Chili powder brings heat, and cayenne lets you adjust the spice. Salt and pepper enhance all the other flavors. For serving, warm tortillas hold the tasty filling well. Fresh cilantro adds a burst of color and flavor. Lime wedges offer a zesty kick when squeezed on top. Enjoy your taco creation! Slow Cooker Beef Barbacoa Tacos are fun and easy to make. We covered the main ingredients, step-by-step cooking, and useful tips. I shared variations like vegetarian options and different proteins. Storing leftovers and reheating them was also explained. Remember, the key to great tacos is using fresh ingredients and seasonings. Enjoy crafting your perfect meal! Your cooking journey with barbacoa will bring tasty results for everyone.

Slow Cooker Beef Barbacoa Tacos

Indulge in the mouthwatering flavors of savory slow cooker beef barbacoa tacos with this easy recipe! Perfectly seasoned beef chuck roast simmers in rich spices and tangy apple cider vinegar for hours, resulting in tender, flavorful meat that's ready to pile into your favorite tortillas. Ideal for gatherings or weeknight dinners, these tacos are sure to impress. Click through to discover the full recipe and bring deliciousness to your table!
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Ingredients
  

3 lbs beef chuck roast

2 tablespoons olive oil

1 medium onion, diced

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons chili powder

1/4 teaspoon cayenne pepper (adjust for spice preference)

1/2 cup beef broth

1/4 cup apple cider vinegar

1 tablespoon lime juice

2 bay leaves

Salt and pepper to taste

Corn or flour tortillas for serving

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Beef: Pat the beef chuck roast dry with paper towels, then season generously with salt and pepper on all sides.

    Sear the Meat: In a large skillet over medium-high heat, add the olive oil. Once hot, sear the roast for about 4-5 minutes per side until nicely browned. This step enhances the flavor.

      Combine Ingredients: Transfer the seared beef to the slow cooker. In the same skillet, add diced onions and sauté for 2-3 minutes until softened. Then, stir in the minced garlic, cumin, oregano, chili powder, and cayenne pepper. Cook for another minute until fragrant.

        Add Liquids: Pour in the beef broth, apple cider vinegar, and lime juice into the slow cooker over the beef. Add the sautéed onion mixture and nestle the bay leaves around the meat.

          Cook: Set your slow cooker on low and cook for 8 hours, or on high for about 4-5 hours, until the beef is tender and shreds easily with a fork.

            Shred the Beef: Once cooked, remove the beef from the slow cooker and let it rest for a few minutes. Shred it with two forks, discarding any large pieces of fat and the bay leaves.

              Mix Juices: Return the shredded beef to the slow cooker, mixing it with the remaining juices to soak in all the flavors. Adjust seasoning with salt and pepper as needed.

                Serve: Warm the tortillas in a skillet or microwave. Assemble the tacos by adding a generous portion of the barbacoa to each tortilla. Top with fresh cilantro and serve with lime wedges on the side.

                  Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 8