Name: Slow Cooker Barbacoa Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 3 lb beef chuck roast, trimmed and cut into 2‑inch chunks; ½ cup beef broth; 2–4 chipotle peppers in adobo (adjust to taste); 4–5 cloves garlic, minced; 2 tbsp apple cider vinegar; 2 tbsp lime juice; 1 tbsp ground cumin; 1 tbsp dried oregano; 1 tsp sea salt (to taste); ½ tsp black pepper; Optional: ½ cup diced green chiles or 1 tbsp tomato paste

Jump to Recipe·Leave a Review

I love how this slow cooker barbacoa transforms a simple chuck roast into succulent, deeply seasoned shredded beef that’s perfect for tacos, burritos, bowls—or just enjoying on its own. It’s an effortless "set it and forget it" recipe with bold flavors and melt-in-your-mouth texture that brings the taste of Mexican barbacoa to my kitchen.

Why You’ll Love This Recipe

I appreciate the rich, smoky flavor from chipotle peppers and spices, yet it’s mild enough to enjoy regularly. The slow cooker does all the work, freeing me up for a busy day while producing tender, juicy meat that shreds easily. Plus, its versatility means leftovers can be repurposed in tacos, quesadillas, nachos, and more, stretching the enjoyment well beyond a single meal.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 lb beef chuck roast, trimmed and cut into 2‑inch chunks
½ cup beef broth
2–4 chipotle peppers in adobo (amount adjustable for desired heat)
4–5 cloves garlic, minced
2 tbsp apple cider vinegar
2 tbsp lime juice
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp sea salt (to taste)
½ tsp black pepper
Optional: ½ cup diced green chiles or 1 tbsp tomato paste for depth

Directions

Prep the meat (optional):
I sometimes sear the chunks in oil over medium-high heat until browned (about 2 minutes per side). It adds flavor but isn’t essential.
Blend the sauce:
I combine beef broth, chipotle peppers, garlic, vinegar, lime juice, cumin, oregano, salt, and pepper in a blender until smooth.
Assemble in slow cooker:
I place meat chunks in the cooker, pour the sauce over them, toss gently to coat, and tuck in bay leaves if using.
Cook low and slow:
I set it on Low for 8 hours or High for 4 hours until the meat shreds effortlessly.
Shred and soak:
Once tender, I shred the beef right in the cooker, stir in the juices, and let it rest 10–20 minutes so the flavors absorb.
Finish and serve:
I fluff the meat with forks, squeeze fresh lime juice over it, and sprinkle with cilantro just before serving.

Servings and timing

Serves: 8–12, depending on portion size
Prep time: ~10 minutes
Cook time: 6–9 hours on low, or 3–4 hours on high
Total time: ~8–9 hours including prep

Variations

Adjust heat: I use fewer chipotles for milder flavor or more for extra spice.
Tomato/chili twist: Sometimes I add tomato paste or diced green chiles for depth and tang.

Storage/reheating

I refrigerate leftovers (in juices) in an airtight container for up to 3–5 days.
I freeze leftovers with juices for up to 3 months.
To reheat:
- I warm it on the stovetop in a skillet over low heat with a bit of broth or water.
- Or I gently reheat in the slow cooker or microwave.

FAQs

What’s the best cut of meat for barbacoa?

I find that beef chuck roast—or even brisket or cheeks—works beautifully because of its marbling and collagen, which yield tender, flavorful results.

Do I need to sear the meat before cooking?

I sometimes do for flavor, but it’s optional. The slow cooking does most of the work, and it’ll still turn out tender and delicious.

Can I cook it on high?

Yes—but I prefer low for 8 hours to ensure melt-in-your-mouth texture. On high, I cook it for about 4 hours.

How spicy is it?

That depends on the chipotle quantity. I start with 2 peppers for moderate heat; reducing or increasing them lets me tailor the spice level.

How should I serve barbacoa?

I love it in tacos, burritos, quesadillas, rice bowls, salads—even nachos. Garnishes like lime, cilantro, onion, queso fresco, and salsa amp up the flavor.

Conclusion

I adore this slow cooker barbacoa for its simplicity, versatility, and deeply satisfying flavor. With minimal effort and mostly hands-off cooking, the result is richly flavored, tender shredded beef that elevates tacos, burritos, and bowls. Once I make it, I enjoy it all week!

Slow Cooker Barbacoa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Yield: 8–12 servings
Category: Main Dish
Method: Slow Cooker
Cuisine: Mexican
Diet: Gluten Free

Print Recipe

Description

This slow cooker barbacoa transforms beef chuck roast into tender, flavorful shredded meat with rich, smoky notes from chipotle peppers and spices. Perfect for tacos, burritos, bowls, and more.

Instructions

Optional: Sear the beef chunks in oil over medium-high heat until browned (about 2 minutes per side).
Blend beef broth, chipotle peppers, garlic, vinegar, lime juice, cumin, oregano, salt, and pepper until smooth.
Place beef in slow cooker, pour blended sauce over meat, and toss to coat. Add bay leaves if desired.
Cook on Low for 8 hours or on High for about 4 hours, until meat is tender and shreds easily.
Shred the beef in the cooker, stir to mix with juices, and let it rest for 10–20 minutes.
Fluff meat with forks, add fresh lime juice, and sprinkle with cilantro before serving.