Name: Slow Cooker Beef Barbacoa Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 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; 3 bay leaves

Description

This authentic Barbacoa recipe slow-cooks tender beef chuck roast until it is juicy, flavorful, and perfectly shreddable. Infused with smoky chipotle peppers, garlic, cumin, and beef stock, this traditional Mexican dish is cooked low and slow in a slow cooker for maximum tenderness. Serve it with fresh cilantro and lime wedges for a delicious, easy-to-make meal perfect for tacos, burritos, or bowls.

Ingredients

Scale

Main Ingredients

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
3 bay leaves

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Instructions

Combine Ingredients: Add the beef chunks, diced onion, chipotles in adobo, minced garlic, lime juice, apple cider vinegar, cumin, oregano, kosher salt, black pepper, ground cloves, and beef stock to the slow cooker bowl.
Mix and Add Bay Leaves: Use tongs to gently toss and mix all ingredients together for even seasoning. Add the bay leaves on top, and cover the slow cooker.
Slow Cook: Cook the beef on low heat for 8 to 9 hours or on high heat for 4 to 5 hours. The long, slow cooking process will make the beef very tender and easy to shred.
Shred the Beef: Remove the beef from the slow cooker and place it onto a cutting board. Use two forks to shred the meat into bite-sized pieces.
Recombine with Juices: Return the shredded beef to the slow cooker and stir well to allow it to soak up the flavorful cooking juices.
Serve: Serve the barbacoa directly from the slow cooker or place on plates. Garnish with chopped cilantro and lime wedges to enhance the fresh, bright flavors.

Notes

Use a well-marbled beef chuck roast for tender, juicy results.
If the beef isn’t shredding easily, extend the slow cooking time in 30-minute increments.
Chipotles in adobo sauce add smoky heat, but you can adjust the amount to your spice preference.
This barbacoa is perfect for tacos, burritos, rice bowls, or simply served alongside warm tortillas.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.