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 | chefsavvy.com

Slow Cooker Barbacoa Beef

I love the Beef Barbacoa 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 Beef Barbacoa recipe 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 smoky with a hint of spice. I add 4 peppers to my beef as well as a little sauce for 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! After 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.

What is Barbacoa?

Traditional Barbacoa originated from Mexico and consists of either lamb, beef or goat slowly cooked in lots of spices over low heat. It creates melt in your mouth tender and flavorful meat and is perfect to use in tacos, burritos, salads and more!

How to make Slow Cooker Barbacoa Beef

This barbacoa beef recipe could not be easier to make. Simply add all of the ingredients to the slow cooker and toss to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender. 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. Remove the bay leaves. 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. Season with salt and pepper to taste and serve immediately!

Easy Crockpot Barbacoa Beef | chefsavvy.com

What can you make with this Slow Cooker Barbacoa Beef

Serve this Shredded Mexican Beef on tacosburritosburrito bowls, or with rice. You can even serve it with cauliflower rice for a low carb option! Anyway you serve it is amazing!

What to serve with Beef Barbacoa

Can you freeze this?

This recipe makes a great freezer meal! Simply cook as directed and freeze leftovers in an airtight container for up to 3 months. Alternatively you can freeze cubed chuck roast and the rest of the ingredients raw in a ziplock bag. Freeze for up to 3 months! When you are ready to eat take it straight from the freezer and place it into the slow cooker. Cook for 8 hours on low or until tender.

Beef Barbacoa | chefsavvy.com

If you love this recipe try some of my other Slow Cooker Beef Recipes

Slow Cooker Barbacoa Beef

5 from 7 votes
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 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
  • 1/2 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
  • 1/4 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
  • 1/4 teaspoon ground cloves
  • salt and pepper

Instructions

  • Add all of the ingredients to the slow cooker and toss to combine.
  • Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender.
  • 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.
  • Remove the bay leaves
  • 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.
  • Season with salt and pepper to taste and serve immediately!
Nutrition Facts
Slow Cooker Barbacoa Beef
Amount Per Serving
Calories 324 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 117mg39%
Sodium 268mg12%
Potassium 618mg18%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 33g66%
Vitamin A 324IU6%
Vitamin C 3mg4%
Calcium 52mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Keyword: Beef, Chuck Roast, Slow Cooker Barbacoa Beef, Tacos

Originally published Sep 21, 2016

 

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  • 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.

  • Mrs. Huhta

    Hi Kelley,

    The picture looks like it’s topped with cilantro…is that correct?

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