Slow Cooker Barbacoa Beef

4.83 from 29 votes

Barbacoa beef that slow cooks to perfection is fall-apart tender, full of flavor, and ready for tacos, burritos, or bowls.

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner, Main Course

Cuisine: American, Mexican

Keyword: barbacoa, barbacoa beef, crockpot barbacoa beef, slow cooker barbacoa beef recipe

Servings: people

Author: Alyssa Rivers

Ingredients

4 pounds chuck roast
2 tablespoons vegetable oil
3 - 4 chipotle peppers in adobo
1 cup beef broth
4 teaspoons minced garlic
1 ½ tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons salt
½ teaspoon ground black pepper
¼ teaspoon ground cloves
2 tablespoons fresh lime juice

Instructions

Cut 4 pounds chuck roast into 2-3 pieces. In a large skillet over medium-high heat, add 2 tablespoons vegetable oil and sear the beef on each side. Transfer to your slow cooker.
In a food processor, add 3 - 4 chipotle peppers in adobo, 1 cup beef broth, 4 teaspoons minced garlic, 1 ½ tablespoons ground cumin, 1 tablespoon dried oregano, 2 teaspoons salt, ½ teaspoon ground black pepper, ¼ teaspoon ground cloves, and 2 tablespoons fresh lime juice. Pulse until blended and pour on top of the meat.
Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.

Video

Notes

Storing & Reheating Instructions

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
In the Freezer: Place in a freezer-safe container and store for up to 3 months.
To Reheat: Microwave the beef barbacoa until it is heated through.

Nutrition

QR code

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