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Slow Cooker Barbacoa
My Slow Cooker Barbacoa is smoky, tender, and packed with flavor from chipotle peppers, lime, garlic, and warm spices. The beef cooks low and slow until it practically falls apart, making it perfect for tacos, burrito bowls, quesadillas, or nachos.
I make this on busy days when I want dinner handled long before the afternoon chaos starts. Everyone can build their own plate with their favorite toppings, the kids always ask for seconds, and the slow cooker does almost all the work for me.
What Is Barbacoa?
Barbacoa is a traditional Mexican cooking method in which meat is cooked slowly until incredibly tender and easy to shred. Traditionally, it was prepared in an underground pit, but today it’s commonly made in a slow cooker, oven, or pressure cooker.
The type of meat used can vary by region and may include beef, lamb, or goat. This slow cooker version uses chuck roast, which becomes juicy and fall-apart tender as it cooks in a flavorful mixture of chipotle peppers, lime juice, garlic, warm spices, and beef broth.
Slow cooker barbacoa is rich, smoky, slightly tangy, and easy to customize. Serve it in tacos, burrito bowls, quesadillas, nachos, or salads—or spoon it over rice with your favorite toppings. It’s also a great make-ahead option because the flavor gets even better as it sits.
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Equipment
- 1 Slow Cooker
Ingredients
- 3 1/2 lbs boneless chuck roast
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp ground cloves
- 1/4 tsp black pepper
- 1 small white or yellow onion sliced thinly
- 5 garlic cloves minced
- 1 cup beef broth
- 1/4 cup fresh lime juice
- 2 tbsp apple cider vinegar
- 2 chipotle peppers in adobo sauce chopped
- 3 bay leaves
- 1/4 cup cilantro
Instructions
- Season the beef. Pat the chuck roast dry with paper towels. Combine the cumin, salt, garlic powder, onion powder, cloves, and black pepper, then season the roast on all sides.
- Add everything to the slow cooker. Place the seasoned roast in the slow cooker. Add the sliced onion, garlic, beef broth, lime juice, apple cider vinegar, chipotle peppers, and bay leaves.
- Cook until tender. Cover and cook on HIGH for 5–6 hours or LOW for 8–10 hours, until the beef is tender and pulls apart easily with a fork.
- Shred the beef. Remove and discard the bay leaves. Transfer the beef to a cutting board or large bowl and shred it with two forks.
- Finish and serve. Return the shredded beef to the slow cooker and toss it with the cooking juices and cilantro. Taste and add more salt if needed, then serve warm.
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. This is absolutely delicious and so versatile. I hope you love it!
Tips for Making This Recipe
- Choose a well-marbled roast: Chuck roast works best because the fat slowly breaks down as it cooks, creating tender, juicy barbacoa that shreds easily.
- Make it ahead: Store the barbacoa with its cooking juices in an airtight container for up to 4 days, or freeze it for up to 3 months. The juices keep the meat from drying out.
- Don’t rush the cooking time: If the beef is difficult to shred, it needs more time. Continue cooking until it pulls apart easily with two forks.
Frequently Asked Questions
Is slow cooker barbacoa spicy?
What is the best cut of beef for barbacoa?
How can I serve slow cooker barbacoa?
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10 minutes of prep and the slow cooker does the rest of the work. It’s absolutely delicious and so great for meal prep, football season and feeding a crowd. I hope you love it!