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Slow cooker barbacoa beef simmers all day in smoky chipotle, tangy lime, and warm spices until it falls apart. It’s perfect for tacos, burritos, bowls, or nachos, all with that taquería-style flavor at home.
Why I’m Obsessed with This Barbacoa
- Melt-in-Your-Mouth Tender: The slow cooker does all the work, turning beef into juicy, fall-apart perfection. Dry, chewy beef? Not on my watch.
- Better Than Chipotle: My hubby swears this recipe beats his go-to Chipotle order (I agree). It’s restaurant flavor without leaving home.
- Locked in Flavor: I sear the beef before it goes in the slow cooker to give the barbacoa a rich, smoky depth you can’t get by tossing it straight in raw.
Barbacoa Beef Ingredients
How to Make Slow Cooker Barbacoa Beef
Taking the time to get that perfect sear and then cooking low and slow all day pays off big with the most tender, delicious beef barbacoa recipe. Serve this beef barbacoa in tacos, burritos, nachos, quesadillas, the possibilities are endless.
- Sear the Beef: Cut the beef chuck roast into 2 or 3 large pieces. In a large skillet over medium-high heat, add the vegetable oil and sear the meat on each side, then transfer it to the crockpot.
- Blend: In a food processor or blender, combine adobo chilies, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse or blend until smooth, then pour the mixture over the meat.
- Cook and Shred: Cover with a lid and then cook on LOW for 8-9 hours or HIGH for 6 hours. Shred the meat with two forks and serve in a tortilla. Garnish with fresh cilantro, chopped red onion, and lime wedges.
Alyssa’s Pro Tip
Low & Slow: For the most tender, fall-apart barbacoa beef, cook it on low. The slow heat breaks down the beef and gives you that melt-in-your-mouth texture and great taste.
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Slow Cooker Barbacoa Beef
Ingredients
- 4 pounds chuck roast
- 2 tablespoons vegetable oil
- 3 – 4 chipotle peppers in adobo
- 1 cup beef broth
- 4 teaspoons minced garlic
- 1 ½ tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- 2 tablespoons fresh lime juice
Instructions
- Cut 4 pounds chuck roast into 2-3 pieces. In a large skillet over medium-high heat, add 2 tablespoons vegetable oil and sear the beef on each side. Transfer to your slow cooker.
- In a food processor, add 3 – 4 chipotle peppers in adobo, 1 cup beef broth, 4 teaspoons minced garlic, 1 ½ tablespoons ground cumin, 1 tablespoon dried oregano, 2 teaspoons salt, ½ teaspoon ground black pepper, ¼ teaspoon ground cloves, and 2 tablespoons fresh lime juice. Pulse until blended and pour on top of the meat.
- Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
Video
Notes
- In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- In the Freezer: Place in a freezer-safe container and store for up to 3 months.
- To Reheat: Microwave the beef barbacoa until it is heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Mexican-Inspired Recipes
If you’re looking for more delicious Mexican dishes like my shrimp skillet, yummy street tacos, and Mexican chicken corn chowder, you’ve come to the right place! Make these tasty recipes and let me know your favorites!
Your recipe and the “ones” below, sound amazing!!! You are obviously a seasoned, creative, “flavor-conscious,” cook. Can’t wait to try some of your stuff!
AWE!! Thanks so much! I love to cook and bake and create new and fun recipes! Hope you can find a few you love! XOXO
This was delicious!! We used the leftovers to make nachos!! Great flavors!
GREAT IDEA!! I love that! Thanks so much for sharing! XOXO
Can this be converted for the Instant Pot? If so do you know how long it would need to be cooked for?
Yes! Any of my slow cooker recipes can be converted to the Instant Pot. I am not sure the exact times but I would try 20 minutes in the Instant Pot and 10 minutes to release. I can’t wait to hear how it turns out! Good luck! XOXO
This recipe is AMAZING!!! I love barbacoa & this definitely makes the best barbacoa I’ve had. I make it with a beef roast, recipe is so easy to make. My family loves this recipe.
It know it says you can use chuck roast instead of brisket, but how much of a difference will it make? I’m sure brisket will be better, but at my supermarket brisket is like $12/lb and chuck is like $5. Will it still be good with chuck?
Taste my marinate that makes birria and barbacoa right in a package! great taste so easy a 8 year old can make it! Ill send you a package!
Mrs. Rivers, just watching at the picture of your dish one can tell that is well prepare and if we have cook long enough we can even capt the smell of that dish. This dish is great great for tacos de canasta or sweat tacos. It’s amazing how cook
enthusiasts can unite people from different races and we don’t see barriers. In this hungry moments we just share our happiness and tak the the same language.
Well done! Simple and great. ?
AWE! Thank you so much! That is so sweet of you! I am glad that you loved the dish. XOXO
Love this recipe! Making it for the second time. One question though I forgot the beef broth will it taste different without it?
That is AWESOME to hear! I am so glad that you love it! Beef broth add the deeper flavor but you could substitute soy sauce and water or a beef base. Hope that helps! XOXO
A wonderful recipe try it one day
Alyssa, this recipe was freaking fabulous! My boyfriend, best friend, and her picky kids ate this up. I literally had no leftovers from a huge pot of meat. I used my immersion blender to puree the sauce, I was a little short on lime so I used whole fruit. I reserved the liquid after cooking to dip the corn tortillas in just before crisping them in a hot cast iron skillet. A truly worthy extra step, topped with homemade pickled onions. Seriously I’ll never make beef for tacos any other way. Thanks for making me a hit!
Can you make the Adobo mixture the night before?
Thanks for sharing this recipe, I am Mexican American and I think that your combination on flavors are good if not better from some of the original “traditional” barbacoa that I have had in the past. My only addition would be to add 2 bay leaves.
Great idea!! I love bay leaves! Sounds delicious! XOXO
Hi Alyssa, what’s cooking good-looking? Thanks for the recipe, Ive got everything in the Crock-Pot. Smells great.
HAH! Sounds great! Enjoy your meal! XOXO
Thank you for sharing your recipe! My boyfriend and I loved it and can’t wait to make it again. He proclaimed that it’s the best thing I’ve ever made!
YES!! Success! I am so glad you both enjoyed it! Thanks for sharing! XOXO
Yum!
Has anyone cooked it on high for 6 hours? I’m wondering if it’ll still be as good if it’s cooked on high for 6 hours verses slow for 8 hours
Just wondering if we’re able to marinate the night before??
YES!! That is even better!