Slow Cooker Barbacoa

Name: Slow Cooker Barbacoa
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 8 servings
Cuisine: Mexican-inspired
Ingredients: 3 pounds boneless beef chuck roast, trimmed of large surface fat and cut into 3-inch pieces; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil or avocado oil; 1/2 cup low-sodium beef broth; 1/4 cup fresh lime juice; 2 tablespoons apple cider vinegar; 2 to 3 chipotle peppers in adobo, plus 1 tablespoon adobo sauce; 1 small white onion, roughly chopped; 5 garlic cloves, smashed; 1 tablespoon ground cumin; 2 teaspoons dried oregano, preferably Mexican oregano; 1/2 teaspoon ground cloves; 2 bay leaves

This slow cooker barbacoa turns beef chuck into tender, shreddable meat with chipotle, lime, garlic, cumin, and oregano. Pile it into tacos, bowls, burritos, or salads with plenty of the savory cooking juices.

Total time: 320 min
Yield: 8 servings
Difficulty: Easy

Prep 20mCook 300mMexican-inspiredMain Course

Barbacoa is traditionally cooked low and slow until the meat is tender enough to pull apart. This home version uses a slow cooker, which keeps the heat gentle and steady without much attention from you.

Beef chuck is a good choice here because it has enough marbling to stay juicy during the long cook. Chipotles in adobo bring smoke and mild heat, while lime juice and vinegar brighten the rich beef.

Serve the shredded barbacoa in warm tortillas, over rice, in burrito bowls, or with beans and a simple slaw. The leftovers reheat well, so it is a useful make-ahead main dish.

01What you'll need

Ingredients

14 items · 8 servings

3 pounds boneless beef chuck roast, trimmed of large surface fat and cut into 3-inch pieces
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil or avocado oil
1/2 cup low-sodium beef broth
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 to 3 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
1 small white onion, roughly chopped
5 garlic cloves, smashed
1 tablespoon ground cumin
2 teaspoons dried oregano, preferably Mexican oregano
1/2 teaspoon ground cloves
2 bay leaves

02How to make it

Step-by-step

Season the beef
Pat the beef dry with paper towels. Sprinkle it all over with the salt and pepper. Dry meat browns better, which adds deeper flavor to the finished barbacoa.
Brown the pieces
Heat the oil in a large skillet over medium-high heat. Add the beef in a single layer, working in batches if needed, and brown it for 2 to 3 minutes per side. Transfer the browned beef to the slow cooker.
Blend the sauce
In a blender, combine the beef broth, lime juice, vinegar, chipotles, adobo sauce, onion, garlic, cumin, oregano, and cloves. Blend until mostly smooth. If you do not have a blender, finely mince the onion, garlic, and chipotles, then stir everything together.
Add the sauce and bay leaves
Pour the sauce over the beef in the slow cooker. Tuck in the bay leaves and turn the pieces so they are coated. The beef does not need to be fully submerged; it will release juices as it cooks.
Cook until tender
Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the beef pulls apart easily with a fork. If the meat feels tight or tough, cook it longer. Tough beef usually needs more time, not less.
Shred the meat
Remove and discard the bay leaves. Transfer the beef to a cutting board or shallow dish and shred it with two forks. Skim off excess fat from the surface of the cooking liquid if you like.
Return and moisten
Return the shredded beef to the slow cooker and stir it into the cooking juices. Let it sit on warm for 10 to 15 minutes so the meat can soak up the sauce.
Serve warm
Taste and adjust with a little more salt or lime juice if needed. Serve the barbacoa in tacos, burritos, bowls, quesadillas, or over rice with your favorite toppings.

03From our kitchen

Cook's tips

Make-ahead: Cook and shred the barbacoa up to 3 days ahead. Store it in its juices so the meat stays moist.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze in meal-size portions for up to 3 months.
Reheating: Warm gently on the stovetop or in the microwave with a spoonful of the cooking juices. If it looks dry, add a splash of broth or water.
Heat level: Use 2 chipotles for a milder batch or 3 for more smoke and spice. For extra mild barbacoa, scrape the seeds from the chipotles before blending.
Beef swap: Chuck roast gives the most reliable texture, but brisket or beef cheek also work well. Lean cuts like top round can turn dry in the slow cooker.
No searing shortcut: You can skip browning if you are short on time. The recipe will still work, but the flavor will be a little less rich.

Cook's note

This recipe is for the barbacoa meat only. Tortillas, rice, beans, cheese, sour cream, and other toppings are not included in the nutrition estimate.

04Frequently asked

Questions & answers

Can I make slow cooker barbacoa without searing the beef?

Yes. Searing adds browned flavor, but the slow cooker will still tenderize the meat if you skip it. Put the seasoned beef directly into the slow cooker, add the sauce, and cook as directed.

Why is my barbacoa tough?

It probably needs more time. Chuck roast becomes tender when its connective tissue slowly breaks down. Keep cooking until the beef shreds easily with a fork.

Can I make this barbacoa less spicy?

Use 1 to 2 chipotles instead of 3, and include less adobo sauce. You can also add a little extra lime juice at the end to balance the heat.

What should I serve with slow cooker barbacoa?

Serve it with warm corn or flour tortillas, cilantro, diced onion, lime wedges, rice, beans, slaw, avocado, or salsa. It also works well in burrito bowls and nachos.

Can I freeze barbacoa?

Yes. Cool it completely, pack the meat with some of its juices in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

05Per serving

Nutrition Facts

8 servings

Amount per serving

Calories359

% Daily Value*

Total Fat23 g: 29%
Saturated Fat9 g: 45%
Cholesterol111 mg: 37%
Sodium486 mg: 21%
Total Carbohydrate4 g: 1%
Dietary Fiber1 g: 4%
Total Sugars1 g
Protein33 g: 66%

Vitamin D0.2 mcg: 1%
Calcium42 mg: 3%
Iron4.3 mg: 24%
Potassium605 mg: 13%

* Percent Daily Values are based on a 2,000-calorie diet.

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