Slow Cooker Barbacoa Beef

Melt in your mouth Slow Cooker Barbacoa Beef. Cooked low and slow for 8 hours! Perfect for tacos, burritos and quesadillas!

Slow Cooker Barbacoa Beef
I love the Barbacoa Beef from Chipotle so much I had to try making it at home. This Barbacoa Beef is cooked low and slow in the crockpot until it is fall apart tender. It’s the perfect topping for burrito bowls or tacos.

This Slow Cooker Barbacoa Beef is super easy to make. Throw all of the ingredients together into a slow cooker a let the crockpot do the rest.

The chipotles in adobo make this Barbacoa Beef. It adds a nice smokiness and spice to the meat. I add 4 peppers to my beef as well as a little sauce. I like it to have an extra kick. I also add garlic, fresh squeezed lime juice, beef broth, diced green chilies and tons of spices. The meat is loaded with flavor and is incredibly tender!

easy-crockpot-barbacoa-beefAfter the beef is done cooking I remove it from the slow cooker and shred it. I pour the juices from the slow cooker on top and let it rest for 10-15 minutes. This allows the meat to soak up all of the juices and flavor.

Serve this Barbacoa Beef on tacos, burritos, burrito bowls, or with rice. Anyway you serve it is amazing!

easy-slow-cooker-barbacoa-beef

Slow Cooker Barbacoa Beef

  • 5.0
  • 1 reviews
Prep time:
Cook time:
Total time:
Serves: 8
Melt in your mouth Slow Cooker Barbacoa Beef. Cooked low and slow for 8 hours! Perfect for tacos, burritos and quesadillas!

Ingredients

  • 3 pound chuck roast, fat trimmed and cut into 2 inch cubes
  • ½ cup beef broth
  • 4 cloves garlic, minced
  • 3-4 chiptoles in adobo, chopped (depending on how spicy you like it)
  • 1 (4-ounce) can diced green chiles
  • ¼ cup fresh squeezed lime juice
  • 3 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • ¼ teaspoon ground cloves
  • salt and pepper

Instructions

  1. Add all of the ingredients to the slow cooker and toss to combine.
  2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender.
  3. When the beef is tender spoon it out of the liquid and into another dish or cutting board. Shred with two forks into bite sized pieces.
  4. Remove the bay leaves
  5. Spoon the liquid from the slow cooker on top. Allow the beef to rest for 10-15 minutes. This allows the beef to soak up some of the liquid.
  6. Season with salt and pepper to taste and serve immediately!
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Comments

  • S.Lynn

    We just butchered a steer so I was looking on ways to use the chuck cut. This sounds wonderful. It’s in the oven now on low for 6-8 hours. I’ll let you know!

  • I think I’ll try this with some pork shoulder. i prefer to brown my meat well first or throw it on the grill. Adds a nice extra layer of flavor! Thanks for the great recipe!

  • tracy morales

    I would assume i could just buy stew meat, rather than have to cut it up anyways, correct?

    • Hi Tracy,

      That is totally personal preference I really like chuck roast because it gets super tender. To me it’s worth the extra time of cutting it.

      Thanks!

      Kelley

  • Kerri

    Do you think I could put all of these ingredients in a freezer bag along with the uncooked beef for cooking later? After thawing. The only ingredient I’m unsure about is the acv and lime juice. Going to have a freezer meal make ahead Day and love this recipe. Wanted to double and have on hand.

    • Hi Kerri!

      I have never personally tried it but I think you should be ok prepping everything and freezing it for later. I agree with you about holding off on the acv and lime juice. I would put those in the slow cooker when you ready to eat the meal.

      Let me know how you make out! Thanks!

      Kelley

  • Wonderful! I have tried a couple Barbados Beef recipes but this one is hands down the best. This is my go to shredded beef recipe. Try it you will not be disappointed!

  • G. Grocke

    Absolutely loved this recipe! Besides using the meat for tacos, we made paninis with pepper jack cheese on sourdough bread.