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Slow Cooker Barbacoa Beef Recipe

Slow Cooker Barbacoa Beef

Making this Slow Cooker Barbacoa Beef Recipe is incredibly simple—just set it and forget it! The slow cooker does all the work, transforming a tough cut of beef into tender, juicy, and flavorful meat perfect for tacos, burritos, rice bowls, and more.

  • Total Time: 10 minute
  • Yield: 6 servings 1x

Ingredients

Scale

Meat:

  • 3 lbs beef chuck roast (trimmed of excess fat)

Seasonings & Spices:

  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt (adjust to taste)
  • ½ tsp ground black pepper
  • ¼ tsp ground cloves (optional, but adds a warm depth)

Flavor Enhancers:

  • 3 chipotle peppers in adobo sauce (adjust for heat preference)
  • 1 tbsp adobo sauce (from the chipotle can)
  • 4 cloves garlic, minced
  • ¼ cup apple cider vinegar
  • ¼ cup fresh lime juice (about 2 limes)
  • ½ cup beef broth
  • 2 bay leaves

Optional Garnishes:

  • Fresh cilantro, chopped
  • Sliced red onions
  • Cotija cheese

Instructions

Step 1: Prep the Beef

🔹 Trim excess fat from the beef chuck roast, ensuring a leaner final dish.
🔹 Cut into 3-4 large chunks for even cooking and maximum flavor absorption.

Step 2: Make the Flavor Base

🔹 In a blender or food processor, combine:

  • Chipotle peppers in adobo sauce
  • Minced garlic
  • Apple cider vinegar & lime juice
  • Beef broth
  • All spices (cumin, oregano, smoked paprika, ground cloves, salt, and pepper)
    🔹 Blend until smooth to create a rich, smoky marinade.

Step 3: Slow Cook the Beef

🔹 Place beef chunks in the slow cooker.
🔹 Pour the blended marinade over the beef, ensuring every piece is coated.
🔹 Add two bay leaves for extra depth of flavor.
🔹 Cover and cook on:
✅ Low for 8-10 hours for maximum tenderness.
✅ High for 5-6 hours if you need it done faster.

🛑 Pro Tip: For the best flavor, don’t lift the lid frequently! Opening the slow cooker releases heat and slows down the cooking process.

Step 4: Shred & Serve

🔹 Remove the beef and discard the bay leaves.
🔹 Using two forks, shred the meat while still warm.
🔹 Stir the shredded beef back into the slow cooker juices and let it sit for 15-20 minutes to absorb even more flavor.

Notes

1. Ingredient Swaps & Adjustments

🔹 Meat Substitutes: If you prefer a leaner option, try brisket or beef shank instead of chuck roast. For a pork variation, use pork shoulder.
🔹 Heat Control: Want it spicier? Add extra chipotle peppers or a pinch of cayenne. Prefer mild? Reduce the adobo sauce or swap chipotles for smoked paprika.
🔹 Acid Balance: Apple cider vinegar and lime juice provide the perfect balance, but white vinegar or lemon juice can work as substitutes.

2. Storage & Reheating Tips

✅ Refrigeration: Store leftovers in an airtight container for up to 4 days.
✅ Freezing: Cool completely before freezing in a sealed container for up to 3 months.
✅ Reheating: Warm in a skillet over medium heat with a splash of beef broth to retain moisture. For a quick option, microwave in 30-second bursts.

  • Author: Adam RM
  • Prep Time: 15 min
  • Cook Time: 6-8 hours