Slow Cooker Beef Barbacoa
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This Slow Cooker Beef Barbacoa is rich, tender, and loaded with bold, smoky flavor. Juicy, fall-apart beef is slow cooked in a savory blend of spices, garlic, chipotle peppers, and a splash of lime for the perfect balance of heat and brightness.
Cooking this beef low and slow allows the beef to become incredibly tender and soak up every bit of the flavorful sauce. Once shredded, it’s perfect for piling into tacos, burrito bowls, salads, or even served over rice for a delicious and easy meal!
Whether you’re feeding a crowd or meal prepping for the week, this beef barbacoa is a total game-changer! It’s big on flavor, requires minimal effort, and is guaranteed to become a regular in your rotation.
For more beef recipes, try my Easy Mongolian Beef, Beef Stroganoff, Beef and Broccoli, Slow Cooker Pot Roast or Slow Cooker Beef Stew.
Table Talk with Tawnie
I always get the beef barbacoa from Chipotle in my burrito bowls, but I am telling you THIS recipe is so much better! I really didn’t know how easy it was to make, but now that I do, I’ll be putting this on my menu rotation. Plus, when the slow cooker does all the heavy lifting, it’s a no-brainer. I’m often prepping a protein similar to this for the week (like my slow cooker pulled pork, slow cooker chipotle chicken, slow cooker birria, or slow cooker carnitas) because it’s easy to repurpose the leftovers in tacos, bowls, nachos, quesadillas, etc. I know you’ll love it! Let me know in the comments below what you think of this one!🤗
- Chuck roast: Chuck roast is known for its rich marbling and deep beefy flavor. Although it can be tough if cooked quickly, chuck roast becomes incredibly tender and juicy when cooked low and slow (that’s why I recommend cooking on low if you have the time).
- Chipotle peppers in adobo sauce: These smoky, spicy peppers bring bold heat and depth to the sauce. You’ll need both the peppers and the sauce from the can. Feel free to adjust the amount to control the spice level.
- Beef broth: Beef broth adds lots of flavor to the sauce, but you can also use chicken or vegetable broth. I prefer to use low-sodium beef broth, but you can use regular store-bought beef broth, homemade beef broth, or beef bone broth for extra protein and nutrients.
- Apple cider vinegar and lime juice: The acidity of the apple cider vinegar and fresh lime juices helps to brighten and bring balance to the sauce. I love the combination of both but you can use one or the other if needed.
- White onion: Use this guide to learn how to easily chop an onion!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Season & sear
Pat the beef dry and season with salt and pepper. Then sear the chunks in a large skillet until they’re brown on each side. Place in the slow cooker.
Make the sauce
In a blender, combine the sauce ingredients and blend until smooth.
Add to the slow cooker
Pour the blended sauce over the slow cooker and add the bay leaves.
Cook & shred
Cover and cook on low for 8-10 hours. Pro tip: I really recommend a low and slow for the best, most tender beef! Remove bay leaves and shred. Stir around a bit so it gets nice and coated in the yummy sauce!
Serve & enjoy!!
Serve this shredded beef as tacos, burrito bowls, over nachos, etc. and enjoy!!
Expert Tips
- Choose the right cut: Chuck roast is ideal for barbacoa because it has enough marbling to become ultra tender and flavorful as it cooks. Brisket also works well.
- Don’t skip the sear: Searing the beef before adding it to the slow cooker adds an extra layer of rich, caramelized flavor.
- Control the heat: Chipotle peppers in adobo can vary in spice level. Start with less and add more to taste if you prefer a milder barbacoa.
- Cook low and slow: For the most tender, shreddable beef, cook on low for 8–10 hours rather than rushing it on high.
- Shred and soak: After shredding the beef, return it to the slow cooker and let it soak in the juices for at least 20–30 minutes to maximize flavor.
- Skim the fat (optional): If your beef releases a lot of fat, you can skim some off the top before serving for a lighter finish.
- Crisp it up: For added texture, spread the shredded beef on a baking sheet and broil for a few minutes until the edges get crispy. Or you can flash fry it in a hot pan with a little bit of olive oil.
Variations / Substitutions
- Different cut of beef: Beef short ribs or beef shank should work well, but chuck roast is the most budget-friendly and reliable option. (Note: I haven’t personally tried these other cuts of meat, so if you try them, let us know how it went in the comments below.)
- Citrus twist: Swap lime juice for a mix of lime and orange juice for a slightly sweeter flavor.
- Spice it up: Add extra chipotle peppers, a pinch of cayenne, or diced jalapeños for more heat.
- Milder version: Use just the adobo sauce (without the peppers) for flavor with less spice.
- Protein swap: Try this same method with chicken thighs for a lighter, faster-cooking version of barbacoa-inspired meat.
Storage / Freezing
- Refrigerator: Store beef barbacoa in an airtight container for up to 4 days.
- Freezer: Barbacoa freezes very well. Freeze the beef barbacoa in a freezer-safe container for up to 3 months. Let thaw in the fridge overnight. Reheat gently on the stovetop or in the microwave with a splash of the cooking liquid to keep it juicy.
- Make-ahead tip: This recipe tastes even better the next day as the flavors continue to develop.
FAQs
Is beef barbacoa spicy?
It has a mild to moderate heat from the chipotle peppers in adobo. You can easily adjust the spice level by using fewer peppers or just the adobo sauce for a milder flavor.
What’s the difference between Slow Cooker Birria and barbacoa?
While both are slow-cooked, flavorful Mexican beef dishes, they have some key differences:
– Barbacoa is typically made with beef cooked in a smoky, savory sauce with chipotle peppers, garlic, and spices. It’s usually shredded and served in tacos or bowls.
– Birria is more stew-like and traditionally made with dried chiles, warming spices, and often includes a rich, flavorful broth (consomé). It’s commonly served with dipping broth and used for dishes like birria tacos.
Can I make this ahead of time?
Absolutely. Barbacoa actually tastes even better the next day after the flavors have had more time to develop. It’s perfect for meal prep.
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Slow Cooker Beef Barbacoa
Ingredients
Beef
- 4 lbs. boneless beef chuck roast (cut into large chunks)
- 1½ tsp. kosher salt (plus more as needed)
- 1/2 tsp. black pepper
- 1-2 Tbsp. vegetable oil (for searing)
Sauce
- 2-3 chipotle peppers in adobo
- 1 Tbsp. adobo sauce
- 1 cup beef broth
- 1/2 white onion (roughly chopped)
- 2 Tbsp. apple cider vinegar
- Juice of 2 limes
- 4-6 cloves garlic
- 1 Tbsp. kosher salt
- 2 tsp. ground cumin
- 1 tsp. Mexican oregano
- 1/2 tsp ground cloves
- 2 bay leaves
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the beef: Pat the beef dry with paper towels. Season all sides with kosher salt and black pepper.4 lbs. boneless beef chuck roast, 1½ tsp. kosher salt, 1/2 tsp. black pepper
- Sear: Heat vegetable oil in a large skillet over medium-high heat. Working in batches if needed, sear beef on all sides until browned (about 2-3 minutes per side). Transfer seared beef to the slow cooker. Start Timer1-2 Tbsp. vegetable oil
- Make the sauce: In a blender, combine the sauce ingredients (except bay leaves) and blend until smooth.2-3 chipotle peppers in adobo, 1 Tbsp. adobo sauce, 1 cup beef broth, 1/2 white onion, 2 Tbsp. apple cider vinegar, Juice of 2 limes, 4-6 cloves garlic, 1 Tbsp. kosher salt, 2 tsp. ground cumin, 1 tsp. Mexican oregano, 1/2 tsp ground cloves
- Add to slow cooker: Pour the blended sauce over the slow cooker. Now add the bay leaves. Cover and cook on low for 8-10 hours, until the beef is fork-tender and shreds easily. I really recommend a low and slow for this, as opposed to High for a shorter time. Start Timer2 bay leaves
- Shred: Remove bay leaves and discard. Shred the beef directly in the slow cooker and stir in the sauce.
- Serve: Serve with warm corn tortillas, diced white onion, fresh cilantro, lime wedges, Cotija cheese, pickles red onions, etc. Can be made into tacos, burrito bowls, served over nachos, quesadillas, breakfast tacos, burritos, etc.
Equipment
Notes
- Store: Store beef barbacoa in an airtight container for up to 4 days.
- Freeze: Barbacoa freezes very well. Freeze the beef barbacoa in a freezer-safe container for up to 3 months. Let thaw in the fridge overnight. Reheat gently on the stovetop or in the microwave with a splash of the cooking liquid to keep it juicy.
- 🔥Control the heat: Chipotle peppers in adobo can vary in spice level. Start with less and add more to taste if you prefer a milder barbacoa.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
