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Shredded beef barbacoa in a bowl on top of a wooden serving tray.
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Slow Cooker Beef Barbacoa

This tender, Slow Cooker Beef Barbacoa is packed with bold, smoky flavor from chipotle, garlic, and a blend of spices. Perfect for tacos, bowls, nachos, and more easy weeknight meals.
Course Main Course
Cuisine Mexican
Keyword slow cooker beef barbacoa
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings
Calories 429kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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
US Customary - Metric

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
    Chunks of beef cut up and seasoned with kosher salt and black pepper before searing.
  • 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 Timer
    1-2 Tbsp. vegetable oil
    Searing chunks of beef in hot pan before adding to slow cooker.
  • 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
    Side-by-side of mixing sauce ingredients together in the blender.
  • 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 Timer
    2 bay leaves
    Side-by-side image of pouring sauce over seared beef in the crockpot and adding the bay leaves.
  • Shred: Remove bay leaves and discard. Shred the beef directly in the slow cooker and stir in the sauce.
    Side-by-side image of the beef barbacoa cooked in the crockpot then shredding with two forks.
  • 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.
    Beef barbacoa in a bowl.

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

    Serving: 1serving | Calories: 429kcal | Carbohydrates: 3g | Protein: 44g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1690mg | Potassium: 819mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 6mg