Slow Cooker Beef Barbacoa (Printable version)
Tender shredded beef with Mexican spices, slow-cooked for ultimate flavor in tacos or bowls.
# Ingredient list:
→ Beef
01 - 3.3 lbs beef chuck roast, trimmed and cut into large chunks
→ Marinade and Sauce
02 - 3 tablespoons apple cider vinegar
03 - 3 tablespoons fresh lime juice (about 2 limes)
04 - 4 chipotle peppers in adobo sauce, finely chopped
05 - 3 tablespoons adobo sauce (from the pepper can)
06 - 4 garlic cloves, minced
07 - 1 tablespoon ground cumin
08 - 1 tablespoon dried oregano
09 - 2 teaspoons smoked paprika
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon ground cloves
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
14 - 1/2 cup beef broth
→ Vegetables and Aromatics
15 - 1 large white onion, roughly chopped
16 - 2 bay leaves
# Directions:
01 - In a medium mixing bowl, whisk together the apple cider vinegar, lime juice, chopped chipotle peppers, adobo sauce, minced garlic, cumin, oregano, smoked paprika, coriander, cloves, salt, and black pepper until well combined.
02 - Place the beef chuck pieces in the bottom of the slow cooker. Pour the prepared marinade over the beef, turning the pieces to coat evenly on all sides.
03 - Scatter the roughly chopped onion and bay leaves over the beef. Pour the beef broth around the edges of the slow cooker, avoiding pouring directly over the meat and onion mixture.
04 - Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender and shreds easily.
05 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, then stir everything together so the shredded meat absorbs the cooking juices.
06 - Serve hot with warm tortillas, steamed rice, or your favorite toppings such as pickled onions, fresh cilantro, and lime wedges.
# Expert Tips:
01 -
- The spice blend creates a rich, complex sauce that tastes like it took far more effort than it actually did.
- It freezes beautifully, which means you can have incredible tacos on a Tuesday with zero prep work.
02 -
- Searing the beef in a screaming hot skillet for two minutes per side before slow cooking adds a caramelized crust that takes the final flavor to another level entirely.
- The barbacoa tastes noticeably better the next day after the spices have had time to settle and meld, so making it a day ahead is a smart move.
03 -
- Let the beef rest in the juices for ten minutes after shredding before you serve, because it reabsorbs moisture and tastes juicier.
- Check labels on store bought adobo sauce carefully, as some brands sneak in gluten or soy ingredients that you would not expect.