This recipe delivers maximum flavor with minimal effort. The slow cooker does all the heavy lifting, transforming a tough cut of beef into fall-apart tender shreds infused with smoky, spicy seasonings. It’s great for meal prepping, feeding a crowd, or spicing up your weekly dinner routine. Plus, it’s incredibly versatile and freezer-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef chuck roast (or brisket)
Chipotle peppers in adobo sauce
Garlic cloves
Onion
Apple cider vinegar
Lime juice
Beef broth
Ground cumin
Dried oregano
Ground cloves (optional for depth)
Salt and pepper
Bay leaves
Directions
Cut the beef into large chunks and season with salt and pepper.
In a blender or food processor, combine chipotle peppers, garlic, onion, apple cider vinegar, lime juice, beef broth, cumin, oregano, and ground cloves to make a sauce.
Place the beef in the slow cooker and pour the sauce over it. Add bay leaves.
Cover and cook on low for 8–10 hours, or on high for 4–6 hours, until the beef is fall-apart tender.
Remove bay leaves, shred the beef with two forks, and stir it back into the sauce.
Serve hot with your favorite toppings or use as a filling for tacos, burritos, bowls, or sliders.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 15 minutes Cook time: 8 hours (on low) or 4 hours (on high) Total time: About 8 hours 15 minutes
Variations
Spicier Barbacoa: Add extra chipotle peppers or a pinch of cayenne for more heat.
Mild Version: Use fewer chipotle peppers and increase the beef broth to tone down the spice.
Barbacoa Bowls: Serve over rice or quinoa with black beans, corn, and fresh toppings.
Barbacoa Tacos: Load into warm tortillas with cilantro, onions, and a squeeze of lime.
Keto-Friendly: Serve over cauliflower rice or in lettuce cups.
Storage/Reheating
Storage: Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently in a saucepan over medium heat until warmed through, or in the microwave in short bursts. Add a splash of beef broth if needed to keep it moist.
Freezing: Freeze cooled beef barbacoa in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What cut of beef is best for barbacoa?
Beef chuck roast is ideal because it becomes tender and flavorful after slow cooking, but brisket also works well.
Can I make this recipe in an Instant Pot?
Yes, cook on high pressure for about 60 minutes with a natural release for similar results.
Is barbacoa the same as shredded beef?
Barbacoa is a specific style of shredded beef seasoned with bold spices and typically slow-cooked or steamed.
Can I use store-bought barbacoa seasoning?
Yes, but the homemade version gives better control over flavor and spice level.
How spicy is this dish?
It has a mild to moderate heat depending on the amount of chipotle peppers used. Adjust to taste.
Can I use a different meat?
Yes, lamb or pork can be used for different takes on barbacoa.
How do I prevent the beef from drying out?
Keep it simmering in its juices after shredding, and avoid overcooking on high heat.
Yes, combine the beef and sauce in the slow cooker insert, refrigerate overnight, and start cooking the next day.
Does barbacoa freeze well?
Absolutely. It’s one of the best freezer-friendly dishes and reheats beautifully.
Conclusion
The best Slow cooker beef barbacoa is a rich, tender, and satisfying dish that’s incredibly easy to make. With just a few simple ingredients and a slow cooker, you can create a meal bursting with bold Mexican flavors. It’s perfect for tacos, bowls, and more, making it a must-have in your recipe rotation.
Slow cooker beef barbacoa is a tender, juicy, and flavorful shredded beef dish infused with smoky, spicy Mexican-inspired seasonings. Perfect for tacos, burritos, bowls, and more.
Ingredients
3–4 lbs beef chuck roast (or brisket), cut into large chunks
2–3 chipotle peppers in adobo sauce
4 garlic cloves
1 medium onion, quartered
1/4 cup apple cider vinegar
2 tablespoons lime juice
1/2 cup beef broth
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground cloves (optional)
Salt and pepper to taste
2 bay leaves
Instructions
Cut the beef into large chunks and season with salt and pepper.
In a blender or food processor, combine chipotle peppers, garlic, onion, apple cider vinegar, lime juice, beef broth, cumin, oregano, and cloves to make a sauce.
Place the beef in the slow cooker and pour the sauce over it. Add the bay leaves.
Cover and cook on low for 8–10 hours, or on high for 4–6 hours, until the beef is fall-apart tender.
Remove bay leaves, shred the beef with two forks, and stir it back into the sauce.
Serve hot in tacos, burritos, bowls, or sandwiches with your favorite toppings.
Notes
Use beef chuck roast for best tenderness and flavor.Adjust the number of chipotle peppers for desired spice level.For meal prep, store in portions and freeze for later use.Serve with rice, tortillas, or vegetables for a balanced meal.Use leftovers for nachos, quesadillas, or sliders.
