This slow cooker barbacoa beef is made with a handful of simple ingredients and slow-simmered until tender. For extra heat, add one or two more chipotle peppers. The shredded beef is excellent in corn or flour tortillas, over rice or beans, or served on low-carb cauliflower rice for a keto-friendly meal.
Barbacoa refers to a traditional slow-cooking method with roots in the Caribbean and Mexico. Mexican-style barbacoa typically uses tougher, well-marbled cuts of meat that become tender with long, gentle cooking. While beef is common, barbacoa can also be prepared with goat, lamb, or mutton.
This recipe is well suited to busy weeknights, meal prep, or feeding a group. Browning the beef first builds flavor, then the slow cooker finishes the job while allowing the spices to meld. Fresh lime juice and cilantro stirred in at the end brighten the dish and balance the smoky, savory flavors.
What You’ll Like About This Dish
Deep, bold flavor. Chipotle peppers, cumin, coriander, and oregano give the beef a smoky, well-rounded profile.
Hands-off cooking. After searing, the slow cooker lets the meat become tender with minimal effort.
Very versatile. Use it for tacos, bowls, salads, or meal prep containers.
Ingredient Notes
- Beef chuck: Choose a well-marbled chuck roast or stewing beef for the best tenderness and flavor.
- Kosher salt and pepper: Simple seasonings that enhance the beef’s natural taste.
- Vegetable oil: For searing the meat and building a browned crust.
- Beef broth: Adds moisture and savory depth during the slow cook.
- Chipotle peppers in adobo: Bring smoky heat—adjust the amount to suit your spice tolerance.
- Garlic: Provides aromatic richness; six cloves give a pronounced garlic note.
- Ground cumin: A cornerstone of barbacoa’s warm, earthy flavor.
- Dried oregano: Balances the richness with herbaceous notes.
- Ground coriander: Adds a subtle citrusy warmth that complements cumin.
- Bay leaves: Impart a subtle savory background flavor while the beef cooks.
- Limes: Fresh lime juice brightens the finished dish.
- Cilantro: Stirred in at the end for freshness and color.
Steps to Make Slow Cooker Barbacoa Beef
- Cut the chuck roast into large pieces and season lightly with kosher salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat and brown the beef on all sides, about 10 minutes total.
- Transfer the browned beef to the slow cooker.
- In a blender, combine 1/2 cup beef broth, chipotle peppers in adobo, garlic, cumin, oregano, coriander, and a pinch of salt and pepper; blend until smooth.
- Pour the blended mixture over the beef, add bay leaves and the remaining beef broth.
- Cover and cook on high for about 4 hours or on low for 7 to 9 hours, until the beef is very tender and shreds easily.
- Remove excess liquid if desired, then stir in fresh lime juice and chopped cilantro.
- Serve the barbacoa in warm tortillas, over rice, or in bowls with your favorite toppings.
Tips
- Take the time to brown the beef thoroughly—this adds depth and complexity to the final dish.
- Adjust the chipotle peppers to control spiciness: one for mild, more for extra heat.
- If the sauce is too thin after shredding, simmer it briefly on the stovetop to reduce and concentrate the flavors.
- Shred the beef with two forks while it’s still hot for the best texture and to help it soak up the sauce.
Recipe Variations
- Milder version. Use fewer chipotles or remove the seeds to reduce heat.
- Extra smoky. Add smoked paprika or a small splash of liquid smoke for more smokiness.
- Tomato-based. Stir in a few tablespoons of tomato paste for a richer, slightly tangy sauce.
- Citrus-forward. Add orange juice along with lime for a brighter, slightly sweeter profile reminiscent of al pastor.
- Low-carb bowls. Serve over cauliflower rice and top with avocado and fresh salsa.
Serving Suggestions
- Serve in warm tortillas topped with diced onions, cilantro, and lime wedges.
- Pair with Mexican-style rice or cilantro-lime rice for a heartier meal.
- Add to burrito bowls with beans, corn, pico de gallo, and shredded cheese.
- Garnish with extra cilantro, lime wedges, pickled onions, or sliced radishes.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a skillet or microwave, adding a splash of broth if needed to keep the meat moist.
Related:
Slow Cooker Barbacoa Beef
Diana Rattray
Ingredients
- 3 pounds beef chuck roast, or stewing beef
- Kosher salt
- Black pepper
- 2 tbsp vegetable oil
- 1 cup beef broth, divided
- 3 chipotle chile peppers, with 1 tablespoon adobo sauce
- 6 cloves garlic, chopped
- 4 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground coriander
- 2 bay leaves
- 4 tbsp lime juice
- 3 to 4 tbsp chopped cilantro
Instructions
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If using a whole chuck roast, cut it into 6 to 8 pieces and season lightly with kosher salt and black pepper.
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Heat vegetable oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the beef and brown on all sides, about 10 minutes.
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Place the browned beef in the slow cooker.
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In a blender, combine 1/2 cup beef broth with the chipotle peppers, garlic, cumin, oregano, coriander, and about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Blend until smooth.
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Pour the blended sauce over the beef, add the bay leaves and the remaining 1/2 cup beef broth.
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Cover and cook on high for about 4 hours or on low for 7 to 9 hours, until the meat is very tender and shreds easily.
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Drain excess liquid if desired, then stir in the lime juice and chopped cilantro.
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Serve the shredded barbacoa in tortillas, over rice, or as desired.
