Slow Cooker Barbacoa Beef
Tender, shredded beef cooked slowly with smoky chipotle and spices, ideal for tacos, bowls, and nachos. Rich flavors with tangy lime and vinegar balance create a delicious Mexican-inspired dish.
Equipment
- 1 slow cooker for slow cooking beef
- 1 skillet optional, for searing beef
Ingredients
- 3 –4 lb beef chuck roast
- 1 –2 tbsp olive oil
- 1 large onion sliced
- 4 –5 garlic cloves minced
- 1 –2 chipotle peppers in adobo chopped or 2 tsp chipotle powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 –2 tsp smoked paprika optional
- 1 cup beef broth or water
- ¼ cup fresh lime juice
- 2 –3 tbsp apple cider vinegar or red wine vinegar
- Salt and freshly ground black pepper to taste
- Optional: bay leaf
Instructions
- Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper, then brown on all sides, about 3–4 minutes per side. This step is optional.
- Place sliced onion and minced garlic in the bottom of the slow cooker. Add chipotle peppers or powder, cumin, oregano, and smoked paprika.
- Nestle the seared or raw beef on top of the spices and onions.
- Pour beef broth, fresh lime juice, and vinegar over the meat. Season with salt and pepper. Add bay leaf if using.
- Cover and cook on low for 8–10 hours or on high for 5–6 hours, until beef is very tender and shreds easily.
- Remove beef from slow cooker and shred with two forks.
- Return shredded beef to the slow cooker juices and stir well to coat.
- Serve warm in tacos, burritos, bowls, or over rice with desired toppings.
Notes
- Adjust chipotle peppers to control heat level.
- Use beef broth for richness or water/salsa for lighter sauce.
- Pairs well with tortillas, queso fresco, avocado, and pickled onions.
- Store leftovers in fridge for 3–4 days or freeze for longer.