Slow Cooker Barbacoa Beef

AMAZING and tender beef barbacoa that is better than any restaurant I have had!  The flavor is amazing and it slow cooks to perfection!

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Reason #346 why I love my slow cooker.  It slow cooks beef to perfect tender and juicy melt in your mouth perfection.  Is there anything better than meat that is slow cooked all day and it just falls apart because it is so tender?  I don’t think so!  And I am pretty particular when it comes to eating beef.  It has to be tender and juicy.  I just can’t do that dry and chewy beef.

My hubby is a huge fan of Chipotle.  I wanted to make this barbacoa beef for him and when I heard that it is better than Chipotle’s I couldn’t wait to make it.

Just look how amazing and juicy that beef looks!  It shredded so easily and the flavor is so dang good!

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This beef has just enough of a kick to give it some awesome flavor and the spices come together perfectly. I love beef brisket so I used that and pan seared large cubes.  It smelled so amazing while it cooked all day in my house and when it was finished it just fell apart.

My husband said that this instantly became one of his favorite meals.   He thought it was even better than Chipotle and we made it right at home!  You are going to love it just as much as we did!

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4.8 from 54 reviews
Slow Cooker Barbacoa Beef
 
Prep time
Cook time
Total time
 
AMAZING and tender beef barbacoa that is better than any restaurant I have had! The flavor is amazing and it slow cooks to perfection!
Author:
Serves: 8
Ingredients
  • 4 lbs beef brisket (or beef chuck roast will also work)
  • 2 Tbsp vegetable oil
  • 3 - 4 chipotle chilis in adobo
  • 1¼ cups beef broth
  • 4 teaspoons minced garlic
  • 1½ Tbsp ground cumin
  • 1 Tbsp dried oregano
  • ¾ tsp salt, then more to taste
  • ½ tsp ground black pepper
  • ¼ tsp ground cloves
  • ¼ cup fresh lime juice
Instructions
  1. Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
  2. In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
  3. Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
Notes
Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Utopia Kitchen Cooking Knives
Staub Cast Iron Skillet
Crock-Pot Cook & Carry

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
BeefCrockpot/Slow-Cooker

Comments

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  1. This is such a great recipe! I used 2kg beef cheek instead of brisket and it was so tender and juicy! I served it in Tortillas with a Chipotle slaw – highly recommend this recipe!

  2. I made the barbacoa beef and doubled the recipe. I set the crockpot on high for 6 hours. It turned out great! When it was done I shredded the meat and removed some of the juices. I added a little more salt and about 3-4 tbsp more of the adobo sauce, to add a little more kick at the end. I wish I had some cilantro to add, darn it! I think next time I will add some cilantro, onion, and diced green chilies! Also, if time permits I will try 8 hours on low.

  3. That’s not barbacoba. That’s brisket. Barbacoba is usually the head of the animal or toungue or cheek. You made slow cooker brisket. Either way it looks good and I may try it. Thanks for sharing.

    1. You should totally try it! It is brisket and it’s somehow even better with pork (if you eat that). My husband is always extremely happy when I make this recipe 😋 plus it’s so simple it isn’t a hassle to make before going to work.

  4. I smoked my brisket last time I did this it was amazing. Now got a proper 7 lb flat to smoke a little longer till it stalls. Also cutting up chunks in rectangular portions with the grain to give longer strips of brisket. Love the slow cooker ingredients, wife won’t stop talking about and now I am making it for her friends.

  5. Brisket, Barbacoa Beef, call it what you want. It’s a fantastic recipe and a big hit at home and with the food critics at work.

  6. I am worlds worst cook. Made this as per instructions and came out fantastic. My Mexican friend took home and they loved it. A little spicy for my tastes, but still very good. Thanx

  7. I just made this as tacos for dinner tonight with toppings of grilled red onions, cilantro, chopped tomatoes, avocado, hot sauce, a sprinkling of cojita cheese. My stepson just told me it was “restaurant quality!” Thank you for the great recipe!

  8. Hi, I am making this for the first time. And I put the whole 11oz can of Chipotle Peppers in! And it’s too spicy. How can I fix this? Thanks!

    1. Read the recipe!
      I guess you’ve never had canned chipotle in adobo sauce before.
      I’m afraid there is no fix for this one.

    2. When I make it too spicy I add a cup of pineapple juice and a few tablespoons dark brown sugar. It reduces the spiciness quite a bit. My husband’s family is from a northern Beach town in Mexico and there barbacoa recipe has sliced pineapple in it along with the adobo Chipotle’s, its a blend of fresh citrus flavor with a spicy kick.

  9. This was very tasty but a little too spicy for me. Next time I’ll use just two peppers. Also I added more lime juice and a little honey – I love sweet and sour.

  10. Made today exactly as directed. My husband informed me he will no longer eat ground beef tacos, this is the new standard. They were fantastic.

  11. Have made this recipe two years in a row for our holiday party. Great both times but the second I added a 10 adobo chilis(double recipe), added another tsp(probably more than than) and 1/2 cup of honey. This curbed the heat and really pulled it together. Crisping up the meat on a skillet also helped the juiciness as a couple people here also pointed out. I serve on tortillas with quartered cherry tomatoes, cilantro and onion. 9 of 10 recipe. Thanks!

  12. Very flavorful! I used 3 chipotle peppers – not too spicy. Served with corn tortillas, cilantro, sour cream and green onions.

  13. Hi, just checking if I really need to use 1 1/2 tbsp of ground cumin, I’m not an expert Cheff, I just want to check if this wasn’t a typo.

  14. Loved this! Wait to add more salt after it’s done cooking, the chipotle reduces to add a lot of flavor and you won’t need much more salt. This was my boyfriends favorite and my son loved it. I made tacos and added small chopped onions , sour cream and cilantro! The cilantro adds a great freshness! Such an easy recipe thanks to the slow cooker!

  15. Wow. We did this last night using 3lbs of cheek meat and 1 whole cow tongue. Simply amazing. This recipe is perfect. Thank u so much!!!

  16. I bought some brisket meat to make the recipe this weekend and I can’t wait! Has anyone used chuck roast? I’m considering making a large batch for a party and want to save a little money if I can.

  17. Made this yesterday for friends who came over for dinner. Got to say, it’s the most flavorful and amazing meat I’ve had in quite a while!

    The only amendments I made were that I only used 2 of the chiles out of the adobo sauce since I don’t like anything too spicy and added 3 packs of Sazon seasoning to the marinade to help temper it a bit.

    Cooked it in the flow cooker on high for 6 course and it was a huge hit! The house smelled absolutely wonderful!

    Made a salsa with pineapple, red bell pepper, a squeeze of ginger paste, salt, and lime juice to put on tacos with the meat. So delicious!

    We will be making this again soon!

  18. Just mastered making carnitas, so making barbacoa seems like a logical progression. Anyone try doing this on a pressure cooker?

  19. I made this recipe with the same ingredients listed, except I made it in an instant pot for 2 hours. Meat shredded easily and looked very appetizing.

    But, I found the flavor to be quite bland. I can taste the cumin, and some heat and smokiness from the peppers, but that is about it. So while the meat is perfectly tender, it lacks a flavor punch I was expecting from it.

    Going to try sauteing some onions and adding more salt as I fry the meat to get the burnt ends and hopefully that will save this.

  20. Those peppers are very spicy!!! I made this a while back and it was fairly inedible. Tasted pretty good but the heat was killing me…and I love spicy food! I’m trying again but only putting 2 peppers in this time. I’m just remembering last time sweating profusely trying to eat it.

  21. Thank you so much for this recipe. I make it just the way you suggest and it is always delicious! It is a favorite of my friends and family. Your site is one of my favorites. I always check here first.

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