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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!
This may be a very dumb question, but should I dump the juices from browning the meat in with the meat? I’m afraid if I do and I’m not supposed to, it will dilute the flavor too much . On the other hand, if I’m supposed to, and I don’t, then it might be dry and the taste too strong
I like to always drain my grease/juice from the meat prior to adding any other ingredient. It is a preference though. Enjoy! XOXO
This is an amazing recipe! I live in the desert southwest and this is way better than Chipotle’s and have shared with my friends. 5Stars all the way! MKe the sauce a day ahead so all those wonderful flavors can marinate!
That is great to hear! Thank you so much for sharing and letting me know! XOXO
I just made this recipe today however since I didn’t have beef BROTH, I just used tomato sauce since I’ve made another recipe that uses that, and it came out DELICIOUS! I also added half an onion to the mix.
This was incredibly delicious and easy to make! My jalepeno plant is in full bloom right now so I also de-seeded one of those in threw it in while making the sauce. Served it with pico, avocado slices, sour cream, and fresh cilantro. Will definitely make again. Thanks for posting!
Thanks for this recipe. I often don’t make something I never tried before but broke the rule for Father’s Day. Had 11 family members over and they loved it…this includes little, picky kids. Very moist and flavorful. Plus… Did you know that if u drain 1/2 of the sauce that u can use a hand mixer to shred the beef instantly (a trick I saw on You Tube)
I was craving Barbacoa tacos and wanted to try making it at home. This recipe filled that craving! Delicious! So much so that I am making it again after just a couple of weeks. The smell of the sauce as I was preparing it told me the flavor would be spot on. Oh so good!
I would love to know if the leftovers freeze nicely or if I should cut the recipe?
AW! That is perfect! I am so glad that you enjoyed these and that they were a hit! Freezing this meat is a great idea! It freezes nicely and tastes just as good when reheating! Hope you are able to make it again soon! Thanks so much for sharing and following along with me! XOXO
This was so good! So, so good!!! Easy to make and clean up was a breeze.
Fantastic recipe. My wife and I made some burrito bowls with it.
What size slow cooker do you cook for your 4 lb of beef brisket or beef chuck roast
I usually use an 8 quart slow cooker or the largest one I have. Hope that helps! A medium one would work great too. As long as the lid can still fit on the slow cooker while cooking. Thanks so much for following along with me! XOXO
I used your exact liquid recipe with 4.27 lb of beef chuck roast cut up in about 12 cubes in a slow cooker and the broth barely fills up halfway on the beef. Isn’t the liquid supposed to cover the beef? What do I do please. I’m a guy so I don’t know much
You are doing great! You do not need to fill the broth to the top of the roast. It sounds like you did everything great! It will turn out delicious! Thanks for trying one of my recipes! XOXO
Made this several times it’s always awesome. Only difference is I add half a white onion under the meat and use 1/4 tsp of cinnamon as well.
YAY! That is awesome to hear! I am so glad that you love it! I love the cinnamon addition as well. Great idea!! XOXO
Fantastic recipe, just made it yesterday. I added double the chilies and plenty of adobo sauce to make it extra spicy and smokey. I froze the leftover juices to make a gravy down the line, should be really good!
That is great to hear! I am so glad that you liked it! Can’t wait to hear about the gravy! MMM! XOXO
Can you freeze leftovers?
Yes, of course!! XOXO
How Much Chipotle Sauce In Adoblo Do You Use? That Is All I Have On Hand.
Canned..
You don’t need the sauce. Just 3-4 chilies is what you need from the can. Hope that helps answer your question! XOXO
Tried this last night and it was really great. We love spicy food but not super spicy so I went the cautious route and only used ONE Adobe chili and it was plenty. I don’t think we could have eaten it with more. It was really tender. My husband had it over salad and I had it on mashed potatoes. ?
That is great to hear! It is a little bit on the spicy side but so glad you split it in half. Thanks so much for sharing! XOXO
For the people who are asking what’s it matter what you call it. The author is stating it’s better then any Barbacoa she’s had in a restaurant and then calling this Barbacoa, just call it what it is, slow cooked meat with seasoning, it absolutely matters what you label things, how will anyone know anything if we just use titles and words incorrectly!