Slow Cooker Beef Barbacoa (Printable)

Tender shredded beef slow-cooked with chipotle, spices, and aromatics. Perfect filling for Mexican-inspired meals.

# What You Need:

→ 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

# How To Make It:

01 - In a medium mixing bowl, whisk together the apple cider vinegar, lime juice, chopped chipotle peppers, adobo sauce, minced garlic, ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, salt, and black pepper until well combined.
02 - Place the trimmed beef chuck pieces into the slow cooker insert. Pour the prepared marinade evenly over the beef, ensuring all pieces are thoroughly coated.
03 - Scatter the roughly chopped onion and bay leaves over the coated beef. Pour the beef broth around the edges of the slow cooker, avoiding pouring directly over the beef and onion mixture to keep the seasoning intact.
04 - Secure the lid on the slow cooker and cook on the low setting for 8 hours or on the high setting for 4 to 5 hours. The beef is ready when it is fork-tender and shreds apart with minimal effort.
05 - Carefully remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing the shredded meat thoroughly with the accumulated cooking juices.
06 - Serve the barbacoa hot with warm tortillas, steamed rice, or alongside your favorite toppings such as pickled red onions, fresh cilantro, and lime wedges.

# Expert Suggestions:

01 -
  • The depth of flavor rivals any restaurant barbacoa, and you barely have to lift a finger after the first ten minutes.
  • It freezes beautifully, which means you can double the batch and have taco night sorted for weeks.
  • Those chipotle peppers in adobo sauce bring a smoky heat that wakes up every single bite without overpowering the beef.
02 -
  • If you lift the lid during cooking even once, add thirty minutes to your total time because that steam escaping matters more than you think.
  • Searing the beef in a screaming hot skillet before adding it to the slow cooker creates a crust that adds an entirely new layer of flavor you will notice immediately.
03 -
  • Save every drop of leftover liquid after shredding because it makes an incredible base for a quick tortilla soup the next day.
  • Let the shredded beef rest in its juices on the warm setting for twenty minutes before serving so every strand is saturated with flavor.

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