Description
This Slow Cooker Beef Barbacoa recipe delivers tender, flavorful shredded beef infused with smoky chipotle peppers and a blend of aromatic spices. Perfect for tacos, burritos, or bowls, it uses a slow cooker to gently cook the beef chuck roast for 6-8 hours, resulting in melt-in-your-mouth texture and rich, savory sauce.
Ingredients
Scale
Meat
- 3 pound beef chuck roast, cut into 6–8 chunks
Vegetables and Peppers
- 1 onion, chopped
- 1 jalapeno pepper, whole (optional)
- 1 can chipotle peppers in adobo sauce (7 ounces, seeds removed for milder flavor)
Liquids
- ⅓ cup apple cider or apple juice
- Juice of 2 limes
Spices and Seasonings
- 2 bay leaves
- 1 tablespoon cumin
- 3 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon salt
Instructions
- Prepare Barbacoa Seasoning: In a small bowl, combine cumin, dried oregano, ground black pepper, garlic powder, and salt to create the barbacoa seasoning blend.
- Layer Ingredients in Slow Cooker: Add chopped onion, chipotle peppers with adobo sauce (removing seeds and ribs if desired), whole jalapeno pepper (optional), apple cider or juice, lime juice, and bay leaves to the bottom of the slow cooker.
- Season and Add Beef: Season each chunk of chuck roast thoroughly on all sides with the barbacoa seasoning. Place the seasoned beef pieces on top of the onion and pepper mixture in the slow cooker.
- Cook Low and Slow: Cover and cook on the low setting for 6 to 8 hours until the beef is very tender and easily shredded.
- Remove and Shred Beef: Carefully remove the beef chunks, jalapeno, and bay leaves from the slow cooker. Shred the beef with two forks, trimming away any excess fat.
- Blend Sauce: Using a hand blender, blend the remaining juices, onion, and peppers inside the slow cooker until the sauce is smooth and creamy.
- Combine and Serve: Return the shredded beef to the slow cooker and stir it into the sauce, or keep the sauce separate to spoon over the meat when serving, depending on preference.
Notes
- For a milder barbacoa, remove seeds and ribs from chipotle peppers and omit the jalapeno.
- Using apple cider vinegar instead of apple juice will add a tangier flavor.
- If you prefer spicier barbacoa, leave the jalapeno whole or slice it.
- Serve shredded barbacoa with tortillas, rice bowls, or alongside your favorite Mexican sides.
- Leftover barbacoa can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: beef barbacoa, slow cooker barbacoa, shredded beef, Mexican beef recipe, chipotle beef, slow cooker recipes, easy barbacoa, taco filling
