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This barbacoa beef is prepared in the slow cooker with a simple combination of ingredients. If you like plenty of heat, add an extra one or two chipotle peppers. This is a delicious shredded beef to serve in corn or flour tortillas, or serve the shredded meat with rice or beans. The meat is low in carbs, so it’s an excellent choice for a keto diet.
Barbacoa is a way of cooking that originated in the Caribbean. Mexican barbacoa is typically made with tougher cuts of meat that benefits from long, slow cooking. While the Mexican dish is usually associated with beef, it is often made with goat, lamb, or mutton.
This recipe is ideal for busy weeknights, meal prep, or feeding a crowd. The slow cooker allows the flavors to build while the beef softens, and the lime and cilantro stirred in at the end brighten every bite. It’s versatile, satisfying, and always a hit at the dinner table.
What You’ll Like About This Dish
Deep, bold flavor. Chipotle peppers, cumin, coriander, and oregano create a richly seasoned beef.
Hands-off cooking. After browning, the slow cooker takes care of the rest.
Extremely versatile. Perfect for tacos, bowls, salads, and meal prep.
Ingredient Notes
- Beef chuck: Chuck roast or stewing beef works well; choose well-marbled cuts for tender results.
- Kosher salt and pepper: Simple seasoning to enhance the beef’s natural flavor.
- Vegetable oil: Needed for browning the beef and building flavor.
- Beef broth: Adds moisture and richness as the beef cooks.
- Chipotle peppers in adobo: Provide smoky heat; adjust the amount to taste.
- Garlic: Six cloves add a hearty aromatic depth.
- Ground cumin: Classic barbacoa seasoning with warm, earthy flavor.
- Dried oregano: Adds herbaceous notes that balance the rich beef.
- Ground coriander: Complements the cumin with citrusy warmth.
- Bay leaves: Infuse the dish with subtle savory flavor.
- Limes: Fresh lime juice brightens the finished beef.
- Cilantro: Adds freshness and color when stirred in at the end.
Steps to Make Slow Cooker Barbacoa Beef
- Cut the chuck roast into large pieces and season with salt and pepper.
- Brown the beef pieces in hot oil until well seared.
- Transfer the browned beef to the slow cooker.
- Blend part of the broth with chipotle peppers and spices until smooth.
- Pour the blended mixture, bay leaves, and remaining broth over the beef.
- Cover and cook until the beef is very tender and shreds easily.
- Pour off excess liquid and stir in lime juice and cilantro.
- Serve the barbacoa in tortillas, bowls, or over rice.
Tips
- Brown the beef well to build deeper flavor—don’t skip this step if time allows.
- Adjust the chipotle peppers to your heat preference; one pepper for mild, more for spicy.
- If the sauce is too thin after shredding, simmer it briefly to reduce before serving.
- Shred the beef with two forks while it’s still hot for the best texture.
Recipe Variations
- Milder version. Use fewer chipotle peppers or remove the seeds for less heat.
- Extra smoky. Add smoked paprika or a splash of liquid smoke.
- Tomato-based. Blend in a few tablespoons of tomato paste for a richer sauce.
- Citrus-forward. Add orange juice along with the lime for a barbacoa–pastor hybrid flavor.
- Low-carb bowls. Serve over cauliflower rice with avocado and fresh salsa.
Serving Suggestions
- Serve in warm tortillas with onions, cilantro, and lime.
- Pair with Mexican rice or cilantro-lime rice.
- Add to burrito bowls with beans, corn, and shredded cheese.
- Garnish with extra cilantro, lime wedges, or pickled onions.
How to Store
Refrigerate: Keep leftovers in an airtight container for up to 4 days.
Freeze: Store the cooked barbacoa in freezer-safe containers for up to 3 months.
Reheat: Warm gently in a skillet or microwave, adding a splash of broth if needed to keep it moist.
Related:
You might also like this slow cooker shredded beef with a beer barbecue sauce or this recipe for recipe for slow cooker shredded beef.
Slow Cooker Barbacoa Beef
Ingredients
- 3 pounds beef chuck roast, or stewing beef
- Kosher salt
- Black pepper
- 2 tbsp vegetable oil
- 1 cup beef broth, divided
- 3 chipotle chile peppers, with 1 tablespoon of adobo sauce
- 6 cloves garlic, chopped
- 4 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground coriander
- 2 bay leaves
- 4 tbsp lime juice
- 3 to 4 tbsp chopped cilantro
Instructions
- If using a whole chuck roast, cut it into 6 to 8 pieces and sprinkle the pieces lightly with kosher salt and pepper.3 pounds beef chuck roast | Kosher salt | Black pepper
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef when the oil is hot and shimmering (not smoking). Cook, turning, for about 10 minutes or until it is well browned.2 tbsp vegetable oil
- Place the beef in the slow cooker.
- In a blender or with an emulsion blender, combine 1/2 cup of the beef broth with the chile peppers in adobo, garlic, cumin, oregano, and coriander. Add about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Blend until smooth.½ cup beef broth | 3 chipotle chile peppers | 6 cloves garlic | 4 tsp ground cumin | 2 tsp dried oregano | 1 tsp ground coriander
- Pour the blended mixture over the beef; add the bay leaves and remaining beef broth.2 bay leaves | ½ cup beef broth
- Cover and cook the barbacoa beef on high for about 4 hours or on low for 7 to 9 hours. The beef should be very tender and easy to shred.
- Pour off the excess liquids and stir in the lime juice and chopped cilantro.4 tbsp lime juice | 3 to 4 tbsp chopped cilantro
- Serve in tortillas or with rice.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
