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Slow Cooker Beef Barbacoa

Make One Get One

It's all about creating one dish and turning the leftovers into something new!

Use leftovers from this simple-to-make recipe to kickstart these zesty and colorful Chilaquiles. It's another new meal, not just the leftovers. Enjoy!

Get started!


1 tablespoon chili powder

1 tablespoon kosher salt

1 teaspoon ground cumin

1/4 teaspoon ground red pepper (cayenne)

1 (2- to 2 1/2-pound) beef chuck roast

4 (2 tablespoons) Land O Lakes® Butter Balls

1/3 cup apple cider vinegar

2/3 cup beef broth

How to make

  1. STEP 1

    Mix chili powder, salt, cumin and cayenne in small bowl. Pat beef dry; coat evenly with spice mixture, pressing spices into roast.

  2. STEP 2

    Melt Butter Balls in large skillet over high heat. Sear beef on all sides, 3-4 minutes on each side or until dark brown and crust begins to form. Remove from heat. Transfer meat to 4-quart slow cooker. Pour vinegar into pan, scraping up browned bits from bottom of pan; poor mixture over beef. Add beef broth to slow cooker.

  3. STEP 3

    Cover; cook on Low heat setting 8-9 hours or High heat setting 4-6 hours, or until meat pulls apart easily with fork.

  4. STEP 4

    Remove meat from slow cooker. Pour juice from slow cooker through strainer into bowl. Return 1 cup juice to slow cooker, discarding fat and remaining juice.

  5. STEP 5

    Shred beef using two forks. Return shredded beef to slow cooker. Serve as desired.

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