Slow Cooker Monterey Jack Beef Barbacoa Step-by-step instructions

Before you start

Before starting, pat the beef chuck dry with paper towels and cut it into 1-inch cubes if not already done. Measure the tomatoes, jalapeños, sour cream, and cheese so everything is ready to layer.

No need to brown the beef first — the slow cooker will develop flavor over the long cooking time. Have a 6-quart slow cooker ready, and if you plan to serve with tortillas, warm them just before serving.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the beef chuck cubes in the slow cooker in an even layer. Pour the fire-roasted diced tomatoes with green chiles over the beef, then scatter the sliced pickled jalapeños over the tomatoes.
   Look for The beef is covered with tomatoes and jalapeños.
   Tip No need to stir; layering helps the flavors meld.
2. 2Add the Creamy Toppings
   Dollop the sour cream over the top of the beef and tomato mixture, then sprinkle the shredded Monterey Jack cheese evenly over the sour cream.
   Look for The top is covered with sour cream and cheese.
   Tip Use full-fat sour cream for a richer sauce.

At the end of this phase, the slow cooker contains a neat layer of beef cubes topped with tomatoes, jalapeños, sour cream, and cheese. The ingredients are not yet cooked; the cheese and sour cream are still cold and distinct.

The slow cooker is ready to turn on, and the aromas are fresh and raw. Check that the beef is evenly covered and the cheese reaches the edges.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
   Look for The beef shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid too often to keep the heat steady.
4. 4Shred the Beef
   Using two forks, shred the beef directly in the slow cooker. Stir the shredded beef into the sauce until well coated.
   Look for The beef is shredded and mixed with the creamy sauce.
   Tip If the sauce seems thin, cook uncovered for 10-15 minutes to thicken.

After 8 to 10 hours on low, the slow cooker is bubbling gently and the kitchen smells richly of tomatoes and beef. The cheese and sour cream have melted into a creamy, golden sauce. The beef is fork-tender and shreds easily. The sauce is slightly thickened and coats the back of a spoon. Check that the beef is fully tender and the sauce has a smooth consistency.

Serve and Enjoy

5. 5Serve with Tortillas
   Warm flour tortillas and serve the beef barbacoa on the tortillas, topped with extra sauce from the slow cooker.
   Look for The beef is piled onto warm tortillas.
   Tip Add extra pickled jalapeños on top if desired.

The shredded beef is piled onto warm flour tortillas, with extra sauce spooned on top. The dish looks hearty and comforting, with creamy sauce glistening on the meat. The aroma is savory, slightly tangy, and cheesy. Check that the tortillas are warm and the beef is well-coated. Serve immediately with any desired toppings.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Each time the lid is removed, heat escapes and adds 20 to 30 minutes to the cooking time. Another is using a lean cut of beef that dries out; stick with chuck or brisket.

Also, do not stir the ingredients at the beginning — the layered effect helps the flavors develop. Finally, do not add extra liquid; the tomatoes and meat release enough moisture.

How to tell it’s done

The beef is done when it shreds easily with a fork and the internal temperature reaches at least 145°F (63°C) for whole cuts of beef. Because the slow cooker cooks low and slow, the meat will be well beyond that, but always check.

If the beef is still tough, continue cooking for another 30 to 60 minutes. The sauce should be thick enough to coat the shredded beef; if it is too thin, remove the lid and cook on high for 10 to 15 minutes to reduce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest