Beef Barbacoa Slow Cooker Recipe
Beef barbacoa slow cooker style—tender, juicy, and packed with bold Mexican flavor. An easy recipe perfect for tacos and bowls.
Ingredients
- 3–4 pounds beef chuck roast, trimmed and cut into large chunks
- 2 tablespoons vegetable oil (or avocado oil)
- 1 large yellow onion, sliced
- 5 cloves garlic, minced
- 3–4 chipotle peppers in adobo, chopped, plus 2 tablespoons adobo sauce
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup apple cider vinegar
- 1 cup beef broth (low sodium preferred)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (Mexican oregano if you have it)
- 1 teaspoon ground cloves (or 1/2 teaspoon if you prefer milder)
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1–1.5 teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- Optional add-ins: 1–2 teaspoons brown sugar for balance, a splash of orange juice for sweetness
- To serve: Warm tortillas, chopped cilantro, diced onion, lime wedges, pickled red onions, crumbled queso fresco
Instructions
- Prep the beef. Trim excess fat and cut the chuck roast into 3–4 large pieces. Pat dry and season all sides with salt and pepper.
- Sear for flavor (optional but recommended). Heat oil in a large skillet over medium-high. Sear the beef on all sides until deeply browned, about 2–3 minutes per side. Transfer to the slow cooker.
- Build the sauce. In the same skillet, add onion and a pinch of salt. Cook 2–3 minutes until lightly softened. Stir in garlic for 30 seconds. Add chipotles, adobo, cumin, oregano, cloves, and smoked paprika. Stir for 30–60 seconds until fragrant.
- Deglaze. Pour in beef broth, lime juice, and apple cider vinegar. Scrape up browned bits. Let it simmer 1 minute, then pour everything into the slow cooker over the beef. Add bay leaves.
- Slow cook. Cover and cook on Low for 8–10 hours or High for 4–6 hours, until the meat shreds easily with a fork.
- Shred and season. Remove bay leaves. Transfer beef to a board and shred with two forks. Return to the slow cooker and toss with the juices. Taste and adjust with salt, extra lime juice, or a pinch of brown sugar if needed.
- Reduce (optional). For a thicker sauce, ladle some cooking liquid into a saucepan and simmer 5–10 minutes, then pour back over the meat.
- Serve. Pile into warm tortillas and top with cilantro, onion, and a squeeze of lime. Or spoon over rice with beans, grilled corn, and avocado for bowls.
