Crockpot Barbacoa Rice

Hey there, hungry friend! So, let me spill the beans — well, not literally, although you might want to add those to your groceries too! Today, I’m letting you in on a little secret that’s become the culinary heartthrob of our home: Crockpot Barbacoa Rice. It’s got that magical mix of spices and tenderness wrapped up in the cozy comfort of a slow-cooked one-pot wonder. Whether you’re looking to shake up Taco Tuesday or just need something to fill the hangry void, this recipe has ya covered.

Now, onto the juicy backstory (pun absolutely intended!). My husband swears it’s the only reason he’s married to me — okay, maybe not the only reason, but it’s up there. We tried this out one random, rainy Saturday, and it turned into a family favorite faster than you can say “crockpot.” The kids love it too — I mean, marketing it as “cowboy taco rice” really helps sell it to the little ones.

Why You’ll Love This Crockpot Barbacoa Rice

Alright, buckle up buttercup, because here’s why this dish is gonna steal your heart:
– Spoonfuls of satisfaction: Dive into a bowl full of comfort that feels like a giant, warm hug on a chilly day.
– Zero stress factor: Dump, stir, and serve. The crockpot works its magic while you pretend to read a book or Netflix-binge — no judgment.
– Leftovers BONUS: It somehow tastes even better the next day. Like some weird food sorcery.

How to Make It

Okay, grab your crockpot and let’s do this. Start by tossing in your beef — don’t even bother cutting it up small; the crockpot’s got the shredding covered. Add your spices like you’re casting some culinary spell, finding that perfect sprinkle moment. Onions, garlic — whack ’em in. Add beef broth or splash in some beer if you’re feeling adventurous (or just tired of broth). Click the lid on and let your trusty slow cooker—a.k.a. fill-in chef—handle it for the next few hours. Soon your kitchen will smell like you’ve been hosting a secret fiesta!

Ingredient Notes

– Beef: Go for something affordable here, like brisket or chuck. Once, I tried this with fancy beef and, trust me, the magic is in the cheaper cuts.
– Onion: Red, white, doesn’t matter. I’ve used mature shallots in a bind and, believe me, nobody noticed.
– Garlic: Don’t skimp — unless you like your barbacoa vampire-friendly.

Recipe Steps:
1. Toss beef into the crockpot.
2. Add spices, onion, and garlic.
3. Pour in broth or beer.
4. Cook on low and live your life for the next 8 hours.
5. Shred the beef.
6. Serve over rice and glory in deliciousness.

What to Serve It With

Think tacos, nachos, or just straight spoon-to-mouth action. It works however ya roll. A fresh salsa and a dollop of sour cream never hurt anyone either.

Tips & Mistakes

Predictable tip: don’t open the lid a zillion times! Just let it be.

Storage Tips

Leftover heaven! Store any extras in the fridge for a few days—oh, who am I kidding, you won’t have leftovers. But if you do, shove them into tortillas for a cheeky breakfast burrito. Eating it cold with a fork over the sink at 2 AM is an underrated experience, trust me.

Variations and Substitutions

I’ve swapped beef for chicken when I was feeling poultry — it’s tender and wonderful. Toss in black beans if you feel like extending the meal for unexpected dinner guests. Did I ever forget the cumin? Absolutely. It was still great, just missed that smoky punch.

Frequently Asked Questions

Crockpot Barbacoa Rice

A flavorful, slow-cooked barbacoa beef served over fluffy rice, perfect for an easy weeknight dinner.

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Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 pounds beef chuck roast
• ▢ 1.5 cups long grain white rice
• ▢ 1 cup beef broth
• ▢ 1 tablespoon chipotle peppers in adobo sauce minced
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon black pepper
• ▢ 0.25 cup lime juice freshly squeezed
• ▢ 1 tablespoon vegetable oil

Instructions

Preparation Steps

• Trim excess fat from the beef chuck roast and cut into large chunks.
• Mix cumin, oregano, garlic powder, black pepper, and chipotle peppers in a bowl.
• Rub spice mixture all over the beef pieces.
• Heat vegetable oil in a skillet over medium-high heat and brown beef on all sides.
• Transfer beef to crockpot, pour beef broth over, cover and cook on low for 8 hours.
• About 30 minutes before serving, cook the rice according to package instructions.
• Shred cooked beef with two forks, stir in lime juice, and serve over cooked rice.

Notes

For extra flavor, garnish with fresh cilantro and diced onions before serving.