Description
Slow Cooker Barbacoa is a bold, juicy, easy recipe packed with smoky chipotle flavor and tender shredded beef, making it perfect for taco night, easy dinner plans, meal prep, and crowd-pleasing food ideas. This quick breakfast alternative for savory leftovers, easy dinner favorite, and versatile filling works beautifully in tacos, burrito bowls, nachos, and wraps, giving you one of those reliable dinner ideas and comfort food recipes you’ll want to make again and again.
Ingredients
3 pounds beef chuck roast
1 tablespoon olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
1 cup beef broth
2 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1/4 teaspoon ground cloves
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
12 corn tortillas
1/2 cup diced white onion for serving
1/2 cup chopped fresh cilantro for serving
4 lime wedges for serving
Instructions
1. Pat the beef chuck roast dry and trim any thick excess fat. Cut into large chunks if needed to fit your slow cooker.
2. In a blender or bowl, combine the chopped onion, garlic, chipotle peppers, adobo sauce, beef broth, apple cider vinegar, lime juice, cumin, oregano, smoked paprika, cloves, salt, and black pepper. Blend or mix until well combined.
3. Heat olive oil in a skillet over medium-high heat and sear the beef for 2 to 3 minutes per side for extra flavor. This step is optional.
4. Place the beef in the slow cooker and pour the sauce over it. Add the bay leaves.
5. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is fork-tender.
6. Remove the beef from the slow cooker and shred it with two forks.
7. Return the shredded beef to the slow cooker and stir it into the juices. Let it sit for 10 to 15 minutes so it can soak up more flavor.
8. Remove the bay leaves and serve the barbacoa in warm corn tortillas topped with diced onion, cilantro, and lime wedges.
Notes
Use beef chuck roast for the best tender, shreddable texture after slow cooking.
For a milder version, reduce the chipotle peppers to one and add a little more broth.
Store leftovers with some of the cooking juices so the beef stays moist when reheated.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg