I perfected Slow Cooker Barbacoa using pantry staples and a surprising spice technique that yields Mexican Shredded Beef perfect for taco night.
I finally nailed what I call the Best Beef Barbacoa (Slow Cooker). I wanted something with real depth, a little smoke and surprise tang, that would shred into impossibly tender bites.
Using a beef chuck roast and a few chipotle peppers in adobo the slow cooker transforms it into something that tastes like a secret taqueria find. I still can’t decide if I like it best in tacos or piled into a burrito bowl, but every time I make this Barbacoa Recipe and call it Beef Barbacoa Slow Cooker people practically beg for seconds.
Try it, you might get hooked.
Ingredients
- Beef chuck: High in protein and iron, gives tender, savory richness to the dish.
- Chipotle peppers in adobo: Smoky, spicy, adds heat and depth, contains vitamins A and C.
- Ancho chiles: Mild and fruity, bring earthy sweetness, fiber and a deep red color.
- Onion: Adds natural sweetness when cooked, provides fiber, B vitamins and savory base.
- Garlic: Pungent, aromatic, has immune friendly compounds, boosts overall savory aroma and flavor.
- Lime juice: Bright acidity cuts richness, adds vitamin C and a fresh tangy finish.
- Ground cumin: Warm, earthy spice that aids digestion and layers the dish with smoky notes.
Ingredient Quantities
- 3 to 4 lb beef chuck roast, cut into large chunks
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil (for searing)
- 1 large white onion, roughly chopped
- 6 cloves garlic, smashed or minced
- 3 tbsp chipotle peppers in adobo, chopped (about 2 to 3 peppers)
- 2 dried ancho chiles, stems and seeds removed
- 1 cup beef broth
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp ground cumin
- 1 tbsp dried oregano (Mexican oregano preferred)
- 1/4 tsp ground cloves
- 2 bay leaves
How to Make this
1. Cut the 3 to 4 lb beef chuck roast into large chunks and pat dry, then season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
2. Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat and sear the beef in batches until deeply browned on all sides (dont crowd the pan), about 2-3 minutes per side; transfer seared pieces to the slow cooker.
3. Remove stems and seeds from the 2 dried ancho chiles and place them in a bowl with very hot water to soak for 15 minutes until soft; reserve a little of the soaking liquid in case you need to thin the sauce.
4. In a blender combine the soaked ancho chiles (trimmed), 3 tbsp chipotle peppers in adobo, 1 large roughly chopped white onion, 6 smashed garlic cloves, 1 cup beef broth, 1/4 cup fresh lime juice, 2 tbsp apple cider vinegar, 2 tbsp tomato paste, 1 tbsp brown sugar, 1 tbsp ground cumin, 1 tbsp dried oregano, and 1/4 tsp ground cloves; blitz until smooth (if it’s too thick add a splash of the reserved soaking liquid or more beef broth).
5. Taste the raw sauce and add a pinch more salt if needed; for a silkier finish you can pour the blended sauce through a fine mesh strainer into a bowl to remove any skins or bits.
6. Pour the strained or unstrained sauce over the seared beef in the slow cooker, tuck in 2 bay leaves, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the meat is fall-apart tender.
7. When done, remove the bay leaves and lift the beef out onto a cutting board; reserve about 1 cup of the cooking liquid from the slow cooker before shredding.
8. Shred the beef with two forks (or a stand mixer if you’re lazy), skim excess fat from the surface of the sauce in the slow cooker, then return the shredded beef to the cooker.
9. If the sauce is too thin, transfer it to a skillet and simmer until reduced and slightly thickened, then pour it back over the meat; stir to combine and adjust seasoning with extra salt, pepper, or a squeeze more lime juice if you want it brighter.
10. Let the beef soak in the sauce for 10-15 minutes so it soaks up the flavor; serve in tacos, burrito bowls, or freeze leftovers in portions for quick meals later.
Equipment Needed
1. Large cutting board — for trimming and chunking the roast, preferably wood or sturdy plastic.
2. Chef’s knife — sharp, for cutting meat and chopping onion and chiles.
3. Measuring cups and spoons — to measure broth, lime, tomato paste, spices, etc.
4. Heavy skillet (cast iron or heavy-bottomed) — for searing the beef so it gets a deep brown crust.
5. Tongs — to turn and lift seared pieces without poking them full of holes.
6. Slow cooker (4 to 6 quart) — where the beef braises until fall-apart tender.
7. Blender (or immersion blender with a jar) — to puree the chiles, onion, garlic and sauce.
8. Fine-mesh strainer — optional but great for a smoother, silkier sauce.
9. Two forks (or a stand mixer) — for shredding the cooked beef into juicy pieces.
FAQ
Best Beef Barbacoa (Slow Cooker) Recipe Substitutions and Variations
- Beef chuck roast: swap with beef brisket or boneless short ribs, or use pork shoulder for a fattier, more shreddy result
- Chipotle peppers in adobo: replace with 1-2 tsp smoked paprika plus 1 tsp cayenne, or 1-2 tbsp chipotle powder if you want the smoke and heat
- Dried ancho chiles: use guajillo or pasilla chiles instead, or 2 tbsp ancho chile powder rehydrated in hot water
- Apple cider vinegar: substitute white wine vinegar, rice vinegar, or just use extra fresh lime juice for bright acidity
Pro Tips
– Don’t rush the sear. Pat the beef very dry and get the pan screaming hot so you get a deep brown crust, not gray steam. Work in batches so the pieces have room, and don’t flip too soon. That crust is where a lot of the flavor lives, so it’s worth the extra time.
– Toast the ancho chiles briefly in a dry skillet before soaking them, it brings out more smokiness. Save some of the soaking liquid and add it bit by bit when you blend so you can control thickness and salt. If a chile bit makes it bitter, dilute with more broth or a splash of vinegar.
– For a super smooth, restaurant-style sauce strain the blender mix through a fine mesh. If your blender gets hot, stop and let it cool a minute before running it again and hold the lid with a towel so it doesnt pop off.
– Skim fat and concentrate the sauce slowly on the stovetop if it seems thin, then brighten the whole thing with lime juice right at the end. Also, shred while warm and let the meat sit in the sauce for a little to reabsorb juices, it makes leftovers way better.
Best Beef Barbacoa (Slow Cooker) Recipe
I perfected Slow Cooker Barbacoa using pantry staples and a surprising spice technique that yields Mexican Shredded Beef perfect for taco night.
6
servings
718
kcal
Equipment: 1. Large cutting board — for trimming and chunking the roast, preferably wood or sturdy plastic.
2. Chef’s knife — sharp, for cutting meat and chopping onion and chiles.
3. Measuring cups and spoons — to measure broth, lime, tomato paste, spices, etc.
4. Heavy skillet (cast iron or heavy-bottomed) — for searing the beef so it gets a deep brown crust.
5. Tongs — to turn and lift seared pieces without poking them full of holes.
6. Slow cooker (4 to 6 quart) — where the beef braises until fall-apart tender.
7. Blender (or immersion blender with a jar) — to puree the chiles, onion, garlic and sauce.
8. Fine-mesh strainer — optional but great for a smoother, silkier sauce.
9. Two forks (or a stand mixer) — for shredding the cooked beef into juicy pieces.
Ingredients
3 to 4 lb beef chuck roast, cut into large chunks
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp vegetable oil (for searing)
1 large white onion, roughly chopped
6 cloves garlic, smashed or minced
3 tbsp chipotle peppers in adobo, chopped (about 2 to 3 peppers)
2 dried ancho chiles, stems and seeds removed
1 cup beef broth
1/4 cup fresh lime juice (about 2 limes)
2 tbsp apple cider vinegar
2 tbsp tomato paste
1 tbsp brown sugar
1 tbsp ground cumin
1 tbsp dried oregano (Mexican oregano preferred)
1/4 tsp ground cloves
2 bay leaves
Directions
- Cut the 3 to 4 lb beef chuck roast into large chunks and pat dry, then season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
- Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat and sear the beef in batches until deeply browned on all sides (dont crowd the pan), about 2-3 minutes per side; transfer seared pieces to the slow cooker.
- Remove stems and seeds from the 2 dried ancho chiles and place them in a bowl with very hot water to soak for 15 minutes until soft; reserve a little of the soaking liquid in case you need to thin the sauce.
- In a blender combine the soaked ancho chiles (trimmed), 3 tbsp chipotle peppers in adobo, 1 large roughly chopped white onion, 6 smashed garlic cloves, 1 cup beef broth, 1/4 cup fresh lime juice, 2 tbsp apple cider vinegar, 2 tbsp tomato paste, 1 tbsp brown sugar, 1 tbsp ground cumin, 1 tbsp dried oregano, and 1/4 tsp ground cloves; blitz until smooth (if it’s too thick add a splash of the reserved soaking liquid or more beef broth).
- Taste the raw sauce and add a pinch more salt if needed; for a silkier finish you can pour the blended sauce through a fine mesh strainer into a bowl to remove any skins or bits.
- Pour the strained or unstrained sauce over the seared beef in the slow cooker, tuck in 2 bay leaves, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the meat is fall-apart tender.
- When done, remove the bay leaves and lift the beef out onto a cutting board; reserve about 1 cup of the cooking liquid from the slow cooker before shredding.
- Shred the beef with two forks (or a stand mixer if you’re lazy), skim excess fat from the surface of the sauce in the slow cooker, then return the shredded beef to the cooker.
- If the sauce is too thin, transfer it to a skillet and simmer until reduced and slightly thickened, then pour it back over the meat; stir to combine and adjust seasoning with extra salt, pepper, or a squeeze more lime juice if you want it brighter.
- Let the beef soak in the sauce for 10-15 minutes so it soaks up the flavor; serve in tacos, burrito bowls, or freeze leftovers in portions for quick meals later.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 233g
- Total number of serves: 6
- Calories: 718kcal
- Fat: 57.7g
- Saturated Fat: 20g
- Trans Fat: 0.9g
- Polyunsaturated: 6g
- Monounsaturated: 30.8g
- Cholesterol: 212mg
- Sodium: 950mg
- Potassium: 833mg
- Carbohydrates: 6.7g
- Fiber: 3g
- Sugar: 3g
- Protein: 69g
- Vitamin A: 1500IU
- Vitamin C: 12mg
- Calcium: 60mg
- Iron: 3.5mg
