Slow Cooker Beef Barbacoa (Printable)
Tender shredded beef braised with chipotle, cumin and lime—perfect for tacos, burritos or bowls; eases make-ahead meals.
# What You'll Need:
→ Meats
01 - 3.3 lbs beef chuck roast, trimmed and cut into large chunks
→ Vegetables
02 - 1 large white onion, chopped
03 - 4 cloves garlic, minced
04 - 2 chipotle peppers in adobo sauce, chopped
05 - 1 lime, juiced
→ Spices & Seasonings
06 - 1 tbsp ground cumin
07 - 1 tbsp dried oregano
08 - 2 tsp smoked paprika
09 - 2 tsp salt
10 - 1 tsp ground black pepper
11 - 2 bay leaves
→ Liquids
12 - 1/2 cup beef broth
13 - 2 tbsp apple cider vinegar
# Directions:
01 - Spread the chopped onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Nestle the trimmed beef chuck chunks on top of the onion and garlic layer.
03 - In a small mixing bowl, whisk together the chopped chipotle peppers, lime juice, ground cumin, dried oregano, smoked paprika, salt, black pepper, apple cider vinegar, and beef broth until well combined.
04 - Pour the sauce mixture evenly over the beef, then tuck the bay leaves into the liquid. Cover and cook on low for 8 hours, or until the beef is fall-apart tender and shreds effortlessly with a fork.
05 - Discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it thoroughly with the accumulated juices to absorb maximum flavor.
06 - Serve the barbacoa hot with warm tortillas, over steamed rice, or in burrito bowls with your choice of toppings.
# Expert Tips:
01 -
- The spice blend comes together in one bowl and transforms a simple roast into something that tastes like it came from a taqueria.
- Leftovers actually get better overnight, making this one of those rare recipes that rewards you for waiting.
02 -
- Do not rush the cook time by switching to high heat, because the texture turns stringy instead of meltingly tender.
- Shred the meat while it is still warm because once it cools the fibers seize up and fighting with cold beef is nobody's idea of fun.
03 -
- Trim most but not all of the visible fat from the chuck because a little rendered fat is what makes the final sauce coat each strand of beef so beautifully.
- Make a double batch and freeze half in portioned containers, because having barbacoa ready in your freezer feels like discovering a secret superpower on busy nights.