Craving tender, juicy, and flavor-packed shredded beef? This slow cooker beef barbacoa is the ultimate set-it-and-forget-it meal.
Inspired by authentic Mexican flavors, this dish is perfect for tacos, burritos, rice bowls, or even meal prep.
With just a few minutes of prep, your slow cooker will do all the work, delivering melt-in-your-mouth beef in a rich, smoky, and spicy sauce.
Let’s dive into this effortless and delicious recipe.
What is Beef Barbacoa?
Barbacoa is a traditional Mexican dish that involves slow-cooking beef, lamb, or goat with bold spices until it becomes incredibly tender. Traditionally, barbacoa was cooked in underground pits, but modern versions use slow cookers, pressure cookers, or ovens.
This dish is known for its rich, smoky, and slightly spicy flavor, making it an excellent filling for tacos, burritos, and more.
Ingredients for Slow Cooker Beef Barbacoa
To make the best slow cooker beef barbacoa, you’ll need:
- Beef: Chuck roast is the best cut for barbacoa due to its marbling and tenderness when slow-cooked.
- Chipotle Peppers in Adobo: These add a deep, smoky heat to the dish.
- Beef Broth: Helps keep the meat moist and flavorful.
- Lime Juice: Adds acidity to balance the richness of the beef.
- Apple Cider Vinegar: Enhances the tangy and robust flavor profile.
- Garlic: Fresh minced garlic infuses the beef with depth.
- Spices: Cumin, oregano, smoked paprika, salt, and black pepper add the perfect seasoning.
- Bay Leaves: Infuse the barbacoa with a subtle, aromatic flavor.
How to Make Slow Cooker Beef Barbacoa
Follow these simple steps to achieve the most flavorful beef barbacoa:
- Prepare the Beef: Trim excess fat from the chuck roast and cut it into large chunks.
- Blend the Sauce: In a blender or food processor, combine chipotle peppers, beef broth, lime juice, apple cider vinegar, garlic, and spices to form a thick marinade.
- Slow Cook: Place the beef in the slow cooker and pour the sauce over it. Add bay leaves and cook on low for 8 hours or high for 4-5 hours until the beef is fork-tender.
- Shred the Beef: Remove the bay leaves, then use two forks to shred the beef. Mix the shredded beef with the remaining sauce in the slow cooker for maximum flavor.
- Serve: Use the barbacoa in tacos, burritos, bowls, or any dish of your choice.
Tips for the Best Beef Barbacoa
- Use the Right Cut: Chuck roast is ideal because it has enough fat to keep the meat tender.
- Sear for Extra Flavor: While optional, searing the beef before adding it to the slow cooker can enhance the depth of flavor.
- Adjust the Heat: If you prefer a milder dish, use fewer chipotle peppers or remove the seeds.
- Let it Rest: Allow the shredded beef to sit in the sauce for at least 10 minutes before serving to absorb more flavor.
Serving Suggestions & Variations
Barbacoa is incredibly versatile and can be served in multiple ways:
- Tacos: Serve in warm corn tortillas with fresh cilantro, diced onions, and a squeeze of lime.
- Burrito Bowls: Pair with rice, beans, avocado, and salsa for a hearty meal.
- Quesadillas: Stuff into a tortilla with cheese and grill until crispy.
- Salads: Add on top of a bed of greens with a chipotle dressing.
- Nachos: Layer over tortilla chips with melted cheese and jalapeños.
Variations:
- Make it Spicier: Add extra chipotle peppers or a dash of cayenne pepper.
- Keto-Friendly: Serve over cauliflower rice or lettuce wraps.
- Pressure Cooker Version: Use an Instant Pot to reduce cooking time to about 60 minutes on high pressure.
Storing and Reheating Leftovers
- Refrigerate: Store leftover barbacoa in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze portions in a sealed bag or container for up to 3 months.
- Reheat: Warm up in a skillet over medium heat with a splash of broth or in the microwave.
Recipe FAQ’s
Can I make this ahead of time?
Absolutely! This beef barbacoa stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Can I cook this on the stovetop or in the oven?
Yes! Simmer the ingredients in a covered Dutch oven at 325°F (163°C) for about 3-4 hours until tender.
Can I use a different cut of beef?
Yes, you can use beef brisket or beef short ribs as alternatives to chuck roast.
Slow Cooker Beef Barbacoa Tender, Flavorful and Easy
- 3 lbs beef chuck roast cut into large chunks
- 3 tbsp vegetable oil
- ¼ cup apple cider vinegar
- 3 tbsp lime juice
- 3 chipotle peppers in adobo sauce finely chopped
- 1 tbsp adobo sauce
- 4 cloves garlic minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cloves
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- 2 bay leaves
- 1 small onion diced
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Prepare the Beef: Cut the beef chuck roast into large chunks and pat dry with a paper towel.
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Sear the Beef: Heat vegetable oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until browned (about 3-4 minutes per side). Transfer to the slow cooker.
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Prepare the Sauce: In a small bowl, mix together apple cider vinegar, lime juice, chopped chipotle peppers, adobo sauce, garlic, cumin, oregano, smoked paprika, cloves, salt, and black pepper.
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Assemble the Slow Cooker: Pour the spice mixture over the beef in the slow cooker. Add the beef broth, bay leaves, and diced onion.
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Cook Low and Slow: Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is tender and easily shredded.
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Shred the Beef: Remove the beef from the slow cooker and shred using two forks. Discard bay leaves.
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Mix and Serve: Return the shredded beef to the slow cooker and mix it with the sauce. Let it sit for 15 minutes to absorb the flavors.
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Serve: Serve the barbacoa in tacos, burritos, bowls, or over rice with your favorite toppings.
