Slow Cooker Beef Barbacoa Recipe

Introduction

Beef Barbacoa is a flavorful, tender Mexican-style shredded beef perfect for tacos, burritos, or bowls. Slow-cooked with spices, chipotles, and fresh lime juice, it offers a deliciously smoky and tangy taste that’s easy to make at home.

Ingredients

• 3 to 4 pounds chuck roast, cut into 6 to 8 pieces
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 can (4 ounces) green chilies
• 2 chipotles in adobo, diced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1½ teaspoons salt
• ¾ teaspoon fresh ground black pepper
• ½ cup beef broth (low-sodium recommended)
• 2 tablespoons apple cider vinegar
• Juices from 2 limes
• 2 bay leaves
• ¼ cup chopped fresh cilantro or parsley, for garnish

Instructions

1. Step 1: In the slow cooker bowl, combine chuck roast pieces, diced onion, minced garlic, green chilies, diced chipotles, ground cumin, dried oregano, salt, and black pepper.
2. Step 2: In a small bowl, whisk together beef broth, apple cider vinegar, and lime juice. Pour this mixture over the ingredients in the slow cooker and add the bay leaves.
3. Step 3: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the beef is tender and shreds easily with a fork.
4. Step 4: Remove the cooked beef from the slow cooker and transfer it to a cutting board. Use two forks or meat shredder claws to shred the beef into bite-sized pieces.
5. Step 5: Return the shredded beef to the slow cooker and stir to combine with the cooking juices.
6. Step 6: Garnish with chopped fresh cilantro or parsley and serve as desired.

Tips & Variations

• For extra smoky flavor, add a small chipotle pepper or a dash of smoked paprika.
• Use fresh lime juice for the best tangy brightness.
• If you don’t have a slow cooker, this recipe can be adapted for an oven-safe pot by cooking at 300°F (150°C) covered for about 3 to 4 hours.
• Serve with warm corn tortillas, rice, or beans for a complete meal.

Storage

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave with a splash of beef broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of chuck roast?

Yes, brisket or beef shoulder can also work well for barbacoa, as they break down nicely when slow-cooked.

Is there a way to make this recipe on the stovetop?

Yes, brown the beef pieces in a heavy pot, then add all ingredients and simmer covered on low heat for about 3 to 4 hours until tender, stirring occasionally.

Slow Cooker Beef Barbacoa Recipe

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★★★★★

4.7 from 61 reviews

This Slow Cooker Beef Barbacoa is a flavorful, tender, and easy-to-make Mexican-inspired dish perfect for tacos, burritos, or a hearty meal. The chuck roast slow cooks with a blend of spices, chipotle peppers, and tangy lime juice, resulting in melt-in-your-mouth shredded beef infused with smoky and zesty flavors.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 to 4 pounds chuck roast, cut into 6 to 8 pieces
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 can (4 ounces) green chilies
• 2 chipotles in adobo, diced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1½ teaspoons salt
• ¾ teaspoon fresh ground black pepper
• ½ cup beef broth (preferably low-sodium)
• 2 tablespoons apple cider vinegar
• Juices from 2 limes
• 2 bay leaves
• ¼ cup chopped fresh cilantro or parsley, for garnish

Instructions

1. Add Ingredients to Slow Cooker: In the bowl of your slow cooker, combine the chuck roast pieces, diced onion, minced garlic, green chilies, diced chipotles in adobo, ground cumin, dried oregano, salt, and black pepper. Mix to distribute the spices evenly.
2. Prepare Broth Mixture: In a small bowl, whisk together the beef broth, apple cider vinegar, and freshly squeezed lime juice. Pour this liquid mixture over the ingredients inside the slow cooker. Add the bay leaves on top.
3. Cook the Beef: Cover the slow cooker and cook on LOW setting for 6 to 8 hours or on HIGH setting for 3 to 4 hours. The beef is done when it’s tender enough to easily shred with a fork and falls apart effortlessly.
4. Shred the Beef: Carefully remove the cooked beef pieces from the slow cooker and place them on a cutting board. Using two forks or shredder claws, shred the meat into bite-size pieces.
5. Combine All Ingredients: Transfer the shredded beef back into the slow cooker with the juices and vegetables, stirring everything together until well incorporated and heated through.
6. Serve: Garnish with chopped fresh cilantro or parsley and serve the barbacoa as desired, perfect for tacos, burritos, bowls, or simply with rice.

Notes

• Use low-sodium beef broth to control salt levels.
• For extra smoky flavor, add an additional chipotle pepper or a teaspoon of smoked paprika.
• Leftovers keep well in the refrigerator for up to 4 days or freeze for up to 3 months.
• If you don’t have a slow cooker, you can cook the beef barbacoa in a Dutch oven in the oven at 300°F for 3 to 4 hours until tender.
• Adjust seasoning after cooking if needed, adding more salt or lime juice to brighten flavors.

Keywords: Beef Barbacoa, Slow Cooker Barbacoa, Mexican Beef Recipe, Shredded Beef Tacos, Chipotle Beef