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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!
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!
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.
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.
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!
Next time I would use less peppers in the beef. Thanks for choosing one of my recipes! XOXO
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.
1/2 cup of honey and tsp of salt Is how I did it.
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.
I agree with the citrus add. I typically add the juice from a large orange to mine, but otherwise similar to this recipe. I really like the sweetness that an orange imparts, but pineapple sounds like it would be awesome too (haven’t tried).
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!
Hi can you tell me how many portions you could do with serving two street size tacos? Im from uk and im setting up mexican street food stall so wondered how much tacos can get out of weights.
Cheers
Darren
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
What cut of pork do you use ? Thanks!
Good stuff
Excellent recipe! It’s delicious and easy!
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.
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.
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.
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.
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.
Can you cook in a Dutch oven ? If yes what temperature for the oven? Thank you
250° for 8 hours.
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!
Forgot to tell you I use 1 can mild chopped green chilis
Hmm. I will try this but with cow tongue, cause that’s how they make it down here on the border. My husband loves loves loves barbacoa! But it can get expensive buying 10 of them for $50! Yikes!
I love this recipe! Imake this at least 3 times a month. Idivide it into 3 meals and use it in different recipes. My favorite is squeezed out and chopped up alittle and put in a Caesar salad. I took it to a church lunch and everyone wanted the recipe for the meat. I use chuck it is easier to get here.
Alyssa,
I’m excited to try this recipe, but do you have an Instant Pot variation? Like, less beef broth, HIGH for 7min and NR.
Thank You
I don’t just yet! That sounds even better;)! Let me know how it turns out if you make it in the Instant Pot!