Slow Cooker Beef Barbacoa Recipe
This authentic slow cooker barbacoa recipe features tender, flavorful beef chuck roast slowly cooked with chipotles, garlic, and spices until perfectly shreddable. Ideal for tacos, burritos, or hearty main dishes, this recipe delivers rich Mexican-inspired flavors with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 8 hours 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Beef and Marinade
- 4 pounds beef chuck roast (cut into 3-inch chunks)
- 1 yellow onion (diced)
- 3 to 4 chipotles in adobo sauce (finely diced)
- 5 garlic cloves (minced)
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- ½ tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ¾ cup beef stock
Additional
- 3 bay leaves
Instructions
- Add Ingredients: Place all ingredients except the bay leaves into the slow cooker bowl. This includes the beef chunks, diced onion, chipotles, garlic, lime juice, apple cider vinegar, cumin, oregano, salt, pepper, cloves, and beef stock.
- Mix and Add Bay Leaves: Use tongs to gently toss and mix all the ingredients evenly. Add the bay leaves on top, then cover the slow cooker with the lid.
- Cook: Cook on low heat for 8 to 9 hours or on high heat for 4 to 5 hours. The cooking time should be sufficient for the beef to become tender and shred easily with a fork. If the beef does not shred well, continue cooking slightly longer.
- Shred Beef: Remove the cooked beef from the slow cooker onto a cutting board. Using two forks, shred the beef into bite-sized pieces.
- Combine: Return the shredded beef back to the slow cooker, stir it into the juices, and allow it to absorb the flavorful liquids for a few minutes.
- Serve: Serve the barbacoa directly from the slow cooker or plate it. Garnish with chopped cilantro and lime wedges if desired. It is perfect for tacos, burritos, or alongside rice and beans.
Notes
- For milder heat, reduce the amount of chipotles or remove the seeds before dicing.
- Leftover barbacoa can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- To enhance the smoky flavor, consider adding a teaspoon of smoked paprika or using chipotle powder.
- If you don't have beef stock, substitute with water or vegetable stock for a lighter flavor.
- Slow cooking on low is recommended for the best texture and tenderness.
Find it online: https://recipethrive.com/slow-cooker-beef-barbacoa-recipe/
