Description
This Slow Cooker Barbacoa Beef recipe features tender, flavorful beef chuck roast slow-cooked to perfection with a smoky, tangy blend of chipotle peppers, cumin, lime, and aromatic spices. Perfect for tacos, burrito bowls, or salads, this dish offers a deliciously savory meal with minimal effort using a slow cooker.
Ingredients
Scale
Beef
- 3 1/2–4 pounds beef chuck roast, cut into 1 1/2” chunks, any large pieces of fat trimmed and discarded
- Salt and pepper, to season the beef
- 1 1/2 tablespoons avocado oil or grapeseed oil (or other high heat friendly oil)
Barbacoa Sauce
- 4 cloves garlic
- 1/2 of a large yellow onion, cut into chunks
- Juice of 2 limes
- 1/4 cup apple cider vinegar
- 2 chipotle peppers from a can of chipotles in adobo
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 3/4 cup beef broth
- 2 bay leaves
Instructions
- Season and Sear the Beef: Generously season the beef chunks with salt and pepper. Heat a nonstick skillet over medium-high heat and add the oil. Once hot, sear the beef for 4-5 minutes per side until golden brown and caramelized. Transfer the seared beef into your slow cooker.
- Prepare the Barbacoa Sauce: While the beef is searing, combine garlic, onion, lime juice, apple cider vinegar, chipotle peppers, cumin, chili powder, oregano, salt, and ground cloves in a food processor or blender. Blend until smooth to create the barbacoa sauce.
- Add Sauce and Broth to Slow Cooker: Pour the blended sauce over the beef in the slow cooker. Add the beef broth and bay leaves, then stir gently to combine all ingredients evenly.
- Slow Cook the Beef: Cover and cook on high for 4-5 hours or on low for 7-8 hours, until the beef is tender and falls apart easily.
- Shred and Serve: Discard any large pieces of fat and shred the beef using two forks directly in the slow cooker. Stir to mix the shredded beef with the cooking juices. Serve the barbacoa beef in tacos, over salads, or in burrito bowls.
Notes
- Searing the beef adds extra flavor by caramelizing the meat’s surface, but you can skip this step to save time if needed.
- Adjust the number of chipotle peppers to control the heat level of the dish.
- Leftovers keep well and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use homemade beef broth or low sodium store-bought broth for better control over sodium levels.
- To make it gluten free, verify that your chili powder and other spice blends contain no gluten additives.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: barbacoa beef, slow cooker barbacoa, chipotle beef, shredded beef recipe, Mexican slow cooker recipes, easy slow cooker dinner
