Barbacoa Rump Roast Tacos

These slow cooker tacos are so good and easy!

  • one 2 lb to 3 lb rump roast or chuck roast, cut into 4 pieces
  • 1 tbsp salt
  • 2 tsp black pepper
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp red chili flakes
  • 1 tbsp olive oil
  • 1 large onion peeled and diced
  • 1 red bell pepper cut into 1/2 inch chunks
  • 1 small hot pepper, diced
  • 1 tomato, cut into 1/4 inch chunks
  • 3 cloves garlic minced
  • half a bunch cilantro chopped
  • juice of 1 lime
  • 2 heads of chopped romaine
  • Crumbles Mexican Cheese
  • Thaw your roast out until almost thawed. You can thaw it completely, but I like to have it still a little frozen because it’s easier to cut.
  • Combine all the seasonings (salt thru chili flakes) in a small bowl, then rub thoroughly over your four roast chunks.
  • Add the olive oil to the bottom of your instant pot or to a cast iron skillet on medium-high heat. Saute the four seasoned chunks of roast until medium brown on all sides. I fried mine two at a time rather than all four at once because the instant pot is too small for all four.
  • Once the meat is browned, remove from the pan. Add a bit more olive oil if needed, then add the onions. Saute for a minute until they start to caramelize, then add the pepper and jalapeno. Saute for another 1-2 minutes until lightly brown.
  • Add the tomatoes, garlic, cilantro, and the beef roast chunks to the instant pot, slow cooker, or roaster.
  • Instructions for Instant Pot:
  • At this point, just put the lid on the instant pot and turn it to the manual setting. Don’t add any more liquid. Set the time to 1 hour, and set the valve to “sealing.” And that’s it! Just let it go for an hour until it beeps. At that point, make sure it’s off and then set the valve to “venting.”
  • Step away while it’s venting, then when it stops (you’ll hear it stop making noise), carefully open the lid. Again, don’t let the steam get in your
  • There will be quite a lot of liquid (sadly inevitable when dealing with the instant pot). Remove your four big roast chunks and place them on a cutting board, then use forks to shred. Return to juices and stir around to allow juices to coat the meat. Then spoon the mixture into a serving dish or plastic container (if you’re saving to reheat later). As you’re spooning, pick up the meat, tomatoes, and peppers but leave about half of the liquid behind. You can use this leftover liquid in a soup or simply discard.
  • And that’s it! Serve on tacos, over rice, or in a taco bowl.
  • Instructions for Slow Cooker or Roaster: Once you have all your ingredients in the slow cooker or roaster, add about 1/4 inch of water to the bottom. Place lid on and turn to medium heat on the slow cooker or to around 200 degrees F on the roaster. Slow cook/roast for around 6 hours until meat is tender (checking water level occasionally to maintain at 1/4 inch).
  • Remove, shred, and serve or transfer to container.

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