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Slow Cooker Beef Barbacoa

Slow Cooker Beef Barbacoa

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Why You’ll Love This Recipe

Slow Cooker Beef Barbacoa is a flavorful, tender, and juicy dish that’s perfect for tacos, burritos, or even bowls. The beef is slow-cooked in a rich, spicy marinade until it easily shreds, creating a delicious filling for any Mexican-inspired meal. This recipe is great for busy days, as it requires minimal effort and produces a mouthwatering dish that your whole family will love.

Ingredients

Slow Cooker Beef Barbacoa this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck roastchipotle peppers in adobolime juicegarliconionsaltblack peppercuminoreganobay leafbeef brothapple cider vinegarcilantro (optional for garnish)

Directions

  1. Prepare the beef: Cut the beef chuck roast into large chunks and season it generously with salt and pepper.
  2. Make the marinade: In a blender, combine chipotle peppers in adobo, garlic, onion, lime juice, cumin, oregano, apple cider vinegar, and beef broth. Blend until smooth.
  3. Slow cook: Place the seasoned beef chunks into the slow cooker and pour the marinade over the beef. Add the bay leaf.
  4. Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is very tender and shreds easily with a fork.
  5. Shred the beef: Remove the beef from the slow cooker and shred it using two forks. Discard the bay leaf.
  6. Serve: Return the shredded beef to the slow cooker and stir to combine with the sauce. Garnish with fresh cilantro if desired.

Servings and timing

This recipe serves approximately 6-8 people.
Preparation time: 10 minutes
Cooking time: 4-8 hours (depending on the setting)
Total time: 4-8 hours

Variations

  • Add extra heat by including more chipotle peppers or a pinch of cayenne pepper in the marinade.
  • For a different flavor profile, try substituting beef broth with chicken broth.
  • If you prefer a slightly sweeter barbacoa, you can add a tablespoon of brown sugar to the marinade.
  • Make it a bowl by serving the beef over rice, adding beans, and top with fresh veggies.

Storage/Reheating

Store leftover Beef Barbacoa in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, warm it in a skillet or microwave until heated through.

Slow Cooker Beef Barbacoa

FAQs

Can I use a different cut of beef?
You can use other cuts, but chuck roast is ideal for slow cooking due to its marbling, which results in a tender, juicy texture.

Can I make this barbacoa ahead of time?
Yes, Beef Barbacoa can be made a day or two ahead and stored in the fridge. The flavors often improve as it sits.

Can I cook this on the stove instead of a slow cooker?
Yes, you can cook the beef in a Dutch oven on the stove. Simmer on low heat for about 2-3 hours until tender.

What can I serve Beef Barbacoa with?
It’s perfect for tacos, burritos, or bowls. You can also serve it with rice, beans, or even on a sandwich.

Can I make this dish spicier?
Yes, add more chipotle peppers or a dash of hot sauce to increase the heat level.

Conclusion

Slow Cooker Beef Barbacoa is the ultimate hands-off recipe that yields a flavorful and satisfying meal. Perfect for busy weeknights or a weekend gathering, this tender, juicy beef will quickly become a favorite in your meal rotation.

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Slow Cooker Beef Barbacoa

Slow Cooker Beef Barbacoa

  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours
  • Total Time: 8-10 hours 15 minutes
  • Yield: 6-8 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Low Calorie
Print Recipe

Description

A rich and flavorful Mexican-inspired beef barbacoa, made in the slow cooker for tender, fall-apart meat that’s perfect for tacos, burritos, or rice bowls.

Ingredients

  • 2 lbs beef chuck roast, cut into large chunks
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2–3 chipotle peppers in adobo sauce, chopped
  • 2 tbsp adobo sauce (from the chipotle peppers)
  • 1/4 cup lime juice
  • 1/4 cup apple cider vinegar
  • 1 tbsp ground cumin
  • 1 tbsp ground oregano
  • 1 tbsp ground paprika
  • 1 tsp ground black pepper
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/4 cup beef broth
  • Salt to taste

Instructions

  1. In a slow cooker, combine the beef chunks, chopped onion, and minced garlic.
  2. In a bowl, mix together the chipotle peppers, adobo sauce, lime juice, apple cider vinegar, cumin, oregano, paprika, black pepper, cloves, and cinnamon.
  3. Pour the spice mixture over the beef in the slow cooker, then add the beef broth and season with salt to taste.
  4. Cover and cook on low for 8-10 hours, or until the beef is tender and can be easily shredded with a fork.
  5. Once cooked, shred the beef with two forks, mixing it with the sauce in the slow cooker.
  6. Serve the shredded beef in tacos, burritos, or over rice.

Notes

  • For a spicier dish, you can add more chipotle peppers or increase the amount of adobo sauce.
  • This recipe can also be made in an Instant Pot, cooking on high pressure for 60 minutes and natural releasing.
  • Leftover barbacoa can be stored in the refrigerator for up to 3-4 days or frozen for later use.