This super easy and delicious barbacoa beef slow cooker recipe is great for taco night or your next party taco bar. Let your crock pot do the heavy lifting so you have more time to spend with loved ones!
Original recipe: May 2020 | Updated: April 2021
Why This Recipe Works
My husband and I fell in love with Chipotle’s Barbacoa burritos many years ago. We were so in love that we affectionately referred to them as “Barb.” Barbacoa beef is so succulent and delicious and just plain irresistible, especially when it swims with other Mexican flavors.
I recently went to a taco shop in California with my sisters and I’d venture to say their barbacoa tacos were the BEST EVER. Yep, even better than Chipotle. So I set out on a mission to create my own and this slow cooker variety is pretty dang delicious, if I do say so.
Throw this recipe together easily for your next taco night or Mexican-themed gathering. The meat comes out super tender and flavorful. We absolutely love this recipe!
Recipe Ingredients
Chuck roast – Use beef shoulder or chuck roast for this recipe.
Beef broth – I highly recommend using broth over water for this recipe. It adds a flavor that water could never achieve. In a pinch, though, water works!
Chipotle chiles in adobo sauce – Specialty chiles can be found in the Mexican aisle at most grocery stores. Optional replacements: Up to 1 Tbsp smoked paprika or dried Chipotle powder + 1/4 cup tomato paste.
For extra heat, add a tablespoon or two of the chile adobo sauce (that the chiles sit in) into the crock pot when you add seasonings.
How to Make Barbacoa Beef Slow Cooker Style
Step 1
Place chuck roast in a slow cooker and pour the beef broth (or water) over the top. Place the bay leaves on top of the roast.
Step 2
In a medium bowl, combine garlic, onion, lime juice, cumin, oregano, salt, pepper and cloves.
Mix well and pour over the top of the roast, spreading evenly.
Place the lid on the slow cooker and cook on low heat for 6 hours.
Step 3
Carefully transfer the roast to a cutting board and shred the meat. Add the shredded beef back to the slow cooker and stir.
Cover and cook for an additional 10 minutes, or until heated through. Serve immediately with corn or flour tortillas and favorite taco toppings.
Recipe Notes
- Go low and slow with this beef for the most tender, juicy end result. Some processes are not meant to be sped up.
- Optional topping options for tacos: Sour cream, shredded cheddar or mozzarella cheese, cilantro, guacamole, salsa, jalapeno slices, shredded lettuce, avocados, green or red onions, tomatoes, taco sauce or lime wedges.
Uses for Barbacoa Beef
Add the beef to any type of Mexican food for a complete meal!
- Tacos
- Burritos
- Tostadas
- Quesadillas
- Nachos
- Enchiladas
- Taco salad
- Burrito bowls
- Taco Cups
FAQ About Barbacoa
Barbacoa is typically made with beef, goat or lamb. Traditional barbacoa is seasoned with chiles and other spices and slow-cooked to achieve a tender end result.
Use caution when feeding any meat to dogs because of potential bones, which could be choking hazards or could cause intestinal damage. Also be wary of dogs ingesting overly spicy foods. Otherwise, barbacoa can be fed to dogs.
When serving barbacoa as a main dish, plan for about 1/2 pound of meat per person.
Quick and Classic Guacamole
Here is a quick and classic way to make guacamole! Serve with salty tortilla chips or spoon over beef tacos. Either way, this party staple will not disappoint.
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Barbacoa Beef Slow Cooker Recipe
Equipment
- Slow Cooker
Ingredients
- 3-4 lb beef chuck roast
- 1 cup beef broth or water
- 3 bay leaves
- 4 cloves garlic minced
- 3-4 Chipotle chiles in adobo sauce, chopped
- 4 oz green chiles diced
- 1 yellow onion chopped
- 2 tbsp lime juice or juice from 1 lime
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp ground cloves
Instructions
- Place chuck roast in a slow cooker and pour the beef broth (or water) over the top. Place the bay leaves on top of the roast.
- In a medium bowl, combine chile adobo, green chiles, garlic, onion, lime juice, cumin, oregano, salt, pepper and cloves. Mix well and pour over the top of the roast, spreading evenly. Place the lid on the slow cooker and cook on low heat for 6 hours.
- Remove and discard bay leaves. Carefully transfer the roast to a cutting board and shred. Add the shredded meat back to the slow cooker and stir. Cook for an additional 10 minutes, or until heated through. Serve immediately with tortillas and favorite taco toppings.
Notes
- I highly recommend using broth over water for this recipe. It adds a flavor that water could never achieve. In a pinch, though, water works!
- For extra heat, add a tablespoon or two of the chile adobo sauce (that the chiles sit in) into the crock pot when you add seasonings.
- Go low and slow with this beef for the most tender, juicy end result. Some processes are not meant to be sped up.
This recipe was really good. However, I noticed in step two the picture appeared to have more than the ingredients listed in the recipe. It appeared to be Chipotle peppers, green chilies, and some sort of a red sauce. I added a 4 oz can of green chilies and 2 chipotle peppers in sauce. I also used an orange flavored beer (blue moon) instead of broth. My family enjoyed this recipe.
Stacey, you are right! Thank you for catching that, I’ve updated the recipe. I like the blue moon addition, that was great, thanks for sharing!