slow cooker beef barbacoa recipe

Written BySheba G Updated On
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The Best slow cooker beef barbacoa recipe

I have been making this slow cooker beef barbacoa for years and it is always a hit with my family. The meat comes out so tender and full of flavor, it is perfect for busy weeknights when I want a delicious meal without spending hours in the kitchen. My kids love it on tacos or rice bowls, and I love that it is packed with protein and healthy spices like cumin and oregano. This recipe is also great for meal prep because it makes a lot and freezes well, so I always have a quick dinner option ready to go.

This slow cooker beef barbacoa is inspired by traditional Mexican barbacoa but made simple for everyday cooking. The beef chuck roast cooks low and slow with chipotle peppers, garlic, and lime juice until it shreds easily with a fork. It is a wholesome meal that fits into our busy schedule and satisfies everyone at the table. Whether we are having a casual family dinner or hosting friends, this recipe never disappoints.

Slow Cooker Beef Barbacoa

4.7 from 1960 votes

Tender, shredded beef barbacoa made in the slow cooker with a smoky chipotle sauce. Perfect for tacos, burritos, or rice bowls.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Beef

3 pounds beef chuck roast, cut into large chunks
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Sauce

4 cloves garlic, minced
1 medium onion, chopped
3 chipotle peppers in adobo sauce, minced
2 tablespoons adobo sauce from the can
1/4 cup apple cider vinegar
1/4 cup lime juice
1 cup beef broth
1 tablespoon ground cumin
1 tablespoon dried oregano
2 bay leaves

👨‍🍳Directions

1Season the beef chunks with salt and pepper. Heat olive oil in a large skillet over medium high heat. Sear the beef on all sides until browned, about 3 to 4 minutes per side. Work in batches if needed to avoid overcrowding.
2Transfer the seared beef to the slow cooker.
3In the same skillet, add the onion and garlic. Cook for 2 to 3 minutes until softened. Add the chipotle peppers, adobo sauce, apple cider vinegar, lime juice, beef broth, cumin, and oregano. Stir and scrape up any browned bits from the bottom of the skillet.
4Pour the sauce mixture over the beef in the slow cooker. Add the bay leaves. Stir gently to combine.
5Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is very tender and shreds easily.
6Remove the bay leaves. Use two forks to shred the beef directly in the slow cooker. Stir the shredded beef into the sauce. Taste and adjust seasoning with more salt or lime juice if needed.
7Serve warm on tacos, burritos, rice bowls, or salads. Garnish with fresh cilantro, diced onion, and a squeeze of lime.

🔧Equipment

Large skillet
Slow cooker (6 quart or larger)
Cutting board
Chef’s knife
Measuring cups and spoons
Tongs
Two forks for shredding

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 720mg🌾Total Carbs: 6g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 38g

📝Notes

For a milder version, use only 1 chipotle pepper. This barbacoa freezes well for up to 3 months in an airtight container.

Watch Video Of How Slow Cooker Beef Barbacoa Works

This slow cooker beef barbacoa is one of my go to recipes for busy days because it requires minimal prep and delivers amazing flavor. It is always a good idea for family gatherings, game day parties, or just a comforting weeknight dinner. I hope you and your family enjoy it as much as mine does.

❓ Frequently Asked Questions About Slow Cooker Beef Barbacoa

1. Can I use a different cut of beef for this recipe?

Yes, you can use beef brisket or chuck shoulder instead of chuck roast. Both cuts become tender and shred well after slow cooking. Just make sure the meat has some marbling for the best texture.

2. How do I store leftovers and how long do they last?

Store the shredded barbacoa in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a skillet or microwave with a splash of broth.

3. Can I make this recipe in an Instant Pot or pressure cooker?

Yes, you can adapt this recipe for an Instant Pot. Sear the beef using the saute function, then add the sauce ingredients. Pressure cook on high for 60 minutes with a natural release. Shred the beef and serve as directed.

4. What can I serve with slow cooker beef barbacoa?

This barbacoa is very versatile. Serve it on warm corn or flour tortillas with toppings like salsa, avocado, cheese, and sour cream. It also works well over cilantro lime rice, in burrito bowls, or on a salad with black beans and corn.

5. Is this recipe gluten free?

Yes, this recipe is naturally gluten free as long as you use certified gluten free beef broth and check that your chipotle peppers in adobo sauce are gluten free. Most brands are safe, but always read the label to be sure.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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