Unbelievably Tender Beef Barbacoa for Slow Cooker and Instant Pot

• 3 lbs beef chuck roast, cut into 2-inch cubes , (beef brisket also works beautifully for a slightly different texture)
• 1 medium onion, diced
• 6 cloves garlic, peeled and smashed
• 3/4 cup freshly squeezed orange juice, (from about 2 oranges for optimal brightness)
• 1/4 cup freshly squeezed lime juice, (from about 2 limes for a zesty tang)
• 2 tbsp apple cider vinegar, (adds a crucial acidic depth and tang)
• 1 tbsp tomato paste, (for richness and umami)
• 1 tbsp ground cumin, (essential for authentic Mexican flavor profile)
• 2 tsp chipotle powder, (provides smoky heat; adjust to your preferred spice level for more or less kick)
• 2 tsp dried oregano, (Mexican oregano preferred if available for a more authentic taste)
• 2 tsp sea salt, (or to taste, adjust as needed)
• 1/2 tsp ground cloves, (a small amount adds significant warmth and complexity to the spice blend)
• 2 tbsp ghee, (or your preferred high-heat cooking oil like avocado oil, for searing)

For Topping & Serving Suggestions:

• Romaine lettuce cups, (or other sturdy large lettuce leaves for low-carb and Whole30 options, or traditional Siete Tortillas for authentic tacos)
• Fresh cilantro, (finely chopped, for garnish and a burst of fresh herbaceous flavor)
• Sliced avocado or homemade guacamole, (for creamy richness that complements the savory beef)
• Lime wedges, (for an essential extra burst of fresh citrus to brighten the dish)
• Optional: Pickled red onions, your favorite salsa or hot sauce, or cotija cheese (if not following Whole30/Paleo)

For Instant Pot Cooking:

• Step 1: Prepare the Beef and Aromatics. Begin by carefully cutting your 3 lbs beef chuck roast into uniform 2-inch cubes. This ensures even cooking and promotes tenderness. Set the cubed beef aside in a bowl. Next, prepare your aromatics by finely dicing the medium onion and peeling and smashing the 6 cloves of garlic. Having your ingredients prepped ahead of time (mise en place) makes the subsequent cooking process much smoother and more enjoyable.
• Step 2: Whisk Together the Flavorful Liquid Base. In a medium bowl or a convenient jar with a tight-fitting lid, combine all the liquid and dry spices: 3/4 cup fresh squeezed orange juice, 1/4 cup fresh squeezed lime juice, 2 tbsp apple cider vinegar, 1 tbsp tomato paste, 1 tbsp ground cumin, 2 tsp chipotle powder, 2 tsp dried oregano, 2 tsp sea salt, and 1/2 tsp ground cloves. Whisk everything together thoroughly until all the spices are well incorporated and the mixture is perfectly homogenous. This vibrant liquid forms the incredible, zesty, and smoky sauce for your barbacoa.
• Step 3: Sear the Beef for Deep Flavor. Select the “Sauté” function on your Instant Pot and add 2 tbsp ghee (or your preferred high-heat cooking oil). Allow the pot to heat up until the ghee is shimmering and ready. Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding the pot, which can lead to steaming instead of searing. Sear the beef on all sides until a rich, golden-brown crust forms – this usually takes about 2-3 minutes per side. This crucial browning step develops immense depth of flavor. Once all beef is beautifully browned, press “Cancel” on the Instant Pot to turn off the sauté function.
• Step 4: Combine Ingredients for Pressure Cooking. Return all the browned beef to the Instant Pot. Add in the diced onion and smashed garlic cloves, distributing them evenly. Finally, pour the prepared juice and seasoning mixture evenly over all the beef, onions, and garlic. Ensure the liquid covers most of the beef to facilitate even cooking and flavor infusion.
• Step 5: Pressure Cook to Perfection. Secure the lid tightly on the Instant Pot and ensure the pressure release valve is set to the “Sealing” position. Select the “Manual” button (or “Pressure Cook” button on newer models) and set the cooking time to 30 minutes on high pressure. Once the cooking cycle is complete, it’s critical to DO NOT manually release the pressure immediately. Instead, allow the pressure to naturally release on its own for 20 minutes. This natural release is key for achieving exceptionally tender, juicy beef that’s effortless to shred.
• Step 6: Shred and Serve. After the 20-minute natural release period, carefully and slowly manually release any remaining pressure by turning the valve to “Venting.” Once the float valve drops completely, indicating all pressure has been released, you can safely remove the lid. Using two sturdy forks, shred the beef directly in the Instant Pot, mixing it thoroughly with all the delicious cooking liquids. The beef should be incredibly tender and shred effortlessly.
• Step 7: Enjoy Your Barbacoa. Serve the hot, tender shredded beef barbacoa in bowls over a bed of fresh greens or fluffy white rice, nestled in crisp lettuce wedges for a low-carb option, or in warm tortillas. Garnish generously with your favorite toppings such as fresh cilantro, creamy avocado slices, and a final squeeze of lime juice for brightness.

Slow Cooker Instructions:

• Step 1: Initial Preparation. Begin by following the first two steps from the Instant Pot instructions above. This means cutting your beef chuck roast into 2-inch cubes and preparing the onion and garlic. Then, whisk together the flavorful liquid base in a separate bowl or jar, ensuring all ingredients are well combined.
• Step 2: Brown the Beef (Stovetop). Heat a large skillet or Dutch oven over medium-high heat and add 2 tbsp ghee (or your preferred cooking oil). Once the oil is hot and shimmering, add the beef cubes in batches, being careful not to overcrowd the pan. Sear and brown the beef on all sides for about 1-2 minutes per side to develop a rich, caramelized crust. This browning step is crucial for developing deep, complex flavors. Transfer the browned beef to your slow cooker.
• Step 3: Combine in Slow Cooker. Add the diced onion and smashed garlic cloves directly into the slow cooker with the browned beef. Pour the previously whisked juice and seasoning mixture evenly over all the ingredients, ensuring everything is well coated and submerged in the delicious liquid.
• Step 4: Slow Cook to Tenderness. Cover the slow cooker securely with its lid and cook on the “Low” setting for 8-10 hours, or on “High” for 4-5 hours, until the beef is incredibly tender and easily shreds with minimal effort using a fork. Once cooked, shred the beef directly in the slow cooker with two forks, mixing it thoroughly with all the flavorful juices. This ensures every strand of beef is coated in the rich sauce. Serve as recommended in Step 7 of the Instant Pot instructions.

Optional Step: For Crispy Beef Barbacoa (Highly Recommended!):

• Step 1: Prepare for Broiling. Once your beef barbacoa is fully cooked and shredded, and you’re ready to add that irresistible crispy texture, preheat your oven to the “Broil” setting. Position an oven rack about 6-8 inches from the broiler element to ensure even browning without burning.
• Step 2: Spread and Moisten. Using a slotted spoon, carefully remove the shredded beef and onions from your Instant Pot or slow cooker, allowing excess liquid to drain. Spread the beef in a single, relatively thin layer on a large sheet pan. Drizzle a few spoonfuls of the rich cooking liquid (from the pot) over the top of the beef on the sheet pan. This essential step helps keep the beef moist while crisping and intensifies the flavor.
• Step 3: Broil to Crispy Perfection. Place the sheet pan under the preheated broiler for approximately 6-8 minutes. It is crucial to keep a very close eye on the beef during this time, as broilers work quickly and can cause burning. You’re aiming for beautifully browned, slightly charred, and wonderfully crispy edges. Cook until it reaches your desired level of crispness and texture.
• Alternative Skillet Method for Crisping: If you’re only crisping a small portion of barbacoa or reheating leftovers, you can achieve a similar effect on the stovetop. Simply transfer some of the shredded beef to a skillet over medium-high heat with a little ghee or oil. Cook, stirring occasionally, until the beef develops those desired crispy bits. This method is especially convenient and quick for smaller batches or individual servings.