Description
This Easy Slow Cooker Barbacoa is packed with bold, smoky flavors and fall-apart tender beef, perfect for tacos, burritos, bowls, or salads. Slow-cooked with chipotle peppers, garlic, lime juice, and spices, this Mexican-inspired dish is effortless and ideal for meal prep or feeding a crowd!
Ingredients
- 3 lbs beef chuck roast (or brisket), trimmed and cut into large chunks
- 1 cup beef broth
- 2–3 chipotle peppers in adobo sauce, plus 1 tablespoon sauce
- 4 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 bay leaves
Instructions
- Prepare the Beef – Trim excess fat from the beef and cut it into large chunks.
- Blend the Sauce – In a blender, combine chipotle peppers, garlic, onion, lime juice, apple cider vinegar, and beef broth. Blend until smooth.
- Add to the Slow Cooker – Place the beef in the slow cooker and pour the blended sauce over it.
- Season – Sprinkle in cumin, oregano, smoked paprika, salt, black pepper, and bay leaves. Stir to coat the beef evenly.
- Slow Cook – Cover and cook on low for 6-8 hours (or high for 4-5 hours) until the beef is fork-tender.
- Shred the Beef – Remove the beef, shred it with two forks, then return it to the slow cooker. Let it soak in the juices for 10-15 minutes before serving.
- Serve & Enjoy – Use barbacoa for tacos, burritos, bowls, salads, or over rice.
Notes
- Best Cut of Beef: Chuck roast, brisket, or beef cheek meat work well for tender, flavorful barbacoa.
- Adjusting Spice Level: For more heat, add extra chipotle peppers or cayenne. For a milder version, use fewer chipotles or swap with roasted red peppers.
- Instant Pot Option: Cook on high pressure for 60 minutes, then natural release for 15 minutes before shredding.
- Storage & Reheating:
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months in a sealed container. Thaw overnight before reheating.
- Reheat in a skillet over medium heat or in the microwave, adding a splash of broth if needed.
