Slow Cooker Beef Barbacoa

Shredded beef, rice, diced tomatoes, sauce, and lime wedge in a white bowl.

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Slow Cooker Beef Barbacoa

Chuck roast slow cooks with chipotle peppers, adobo sauce, lime juice, beef broth and spices until the meat shreds into a saucy filling for tacos, bowls or nachos.

Prep Time25

Cook Time8

Total Time8 25

Course: Main Dishes

Cuisine: Mexican

Diet: Gluten Free, Low Lactose

Servings: servings

Calories: 351kcal

Author: Kim Schob

Equipment

Ingredients

3 to 4 pounds beef chuck roast cut into 3-inch chunks
1 tablespoon vegetable oil or other neutral-flavor oil
1 onion medium, chopped
4 cloves garlic freshly minced
2 chipotle peppers in adobo sauce minced
1 tablespoon adobo sauce
¼ cup lime juice fresh is best
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
½ cup beef broth
2 bay leaves

To Serve

Tortillas diced onion, cilantro, chopped tomato, Mexican crema, avocado slices etc, all optional

Instructions

Sear the Beef

Heat the oil in a large skillet over medium-high heat.
Sear the beef chunks on all sides until browned, 2 or 3 minutes per side, working in batches if needed.

Fill the Slow Cooker

Transfer the browned beef into the slow cooker.
Add the onion, garlic, chipotle peppers, adobo sauce, lime juice, vinegar, tomato paste, cumin, oregano, paprika, salt, pepper, beef broth and bay leaves to the slow cooker.
Stir gently to combine.

Slow Cook the Beef Barbacoa

Cover and cook on low for 8 to 10 hours or high for 5 to 6 hours, until the beef is fork-tender and shreds easily.
Discard the bay leaves.

Shred the Beef

Transfer the beef into a large bowl and shred with two forks.
Return the shredded beef to the slow cooker and stir it into the cooking juices.
Let the meat sit in the juices for 10 to 15 minutes before serving for the best flavor.

Serve and Enjoy

Serve in warm tortillas with diced onions and cilantro, or use in burrito bowls, quesadillas, enchiladas or nachos.

Notes

Trim hard fat: Remove large firm pieces of fat from the chuck roast. I like to leave the marbling though, because it helps the beef stay moist during the long cook.
Cut even chunks: Aim for similar-sized chunks so the beef cooks evenly and shreds at the same time.
Use fresh lime juice: Bottled lime juice can taste harsh in this sauce, especially with the vinegar and chipotle peppers, so it's worth squeezing your own.

Nutrition