This Slow Cooker Barbacoa is melt-in-your-mouth tender, boldly seasoned, and perfect for piling into warm tortillas. A simple, hands-off recipe that transforms an affordable cut of beef into rich, deeply flavored taco filling with notes of lime, smoky chipotle, and aromatic spices. Ideal for busy days, meal prep, or feeding a hungry crowd.
Ingredients
- 3 pounds beef chuck roast, excess fat trimmed and cut into large chunks
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder (or to taste)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup beef broth
- 2 bay leaves
- Warm tortillas, for serving
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Trim excess fat from the beef chuck roast and cut it into large chunks, about 3–4 inches each.
- In a small bowl, whisk together the apple cider vinegar, lime juice, olive oil, minced garlic, cumin, oregano, smoked paprika, chipotle powder, salt, and black pepper to make the marinade.
- Place the beef chunks into the slow cooker in an even layer.
- Pour the marinade over the beef, turning the pieces as needed to ensure they are well coated.
- Add the chopped onion and pour in the beef broth. Tuck the bay leaves into the liquid.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef is very tender and shreds easily with a fork.
- Remove the beef from the slow cooker and discard the bay leaves. Shred the meat using two forks, discarding any large pieces of fat.
- Return the shredded beef to the slow cooker and stir to combine with the cooking juices. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.
- Serve the barbacoa in warm tortillas, topped with fresh cilantro and a squeeze of lime juice. Add any favorite taco toppings as desired.
Variation
- Use boneless beef short ribs or brisket in place of chuck roast for a richer, more decadent barbacoa.
- Swap some or all of the beef broth for canned diced tomatoes or tomato sauce for a slightly saucier, tangier version.
- Make it spicy barbacoa by adding canned chipotle peppers in adobo (finely chopped) or increasing the chipotle powder to taste.
Cooking Notes
- Cooking on LOW yields the most tender, flavorful barbacoa; use HIGH only when you’re short on time.
- Try not to lift the lid during cooking each time you open the slow cooker, heat escapes and extends the cooking time.
- If your beef isn’t shredding easily, it likely needs more time; continue cooking in 30-minute increments until very tender.
Serving Suggestions
- Serve in warm corn or flour tortillas with cilantro, diced onion, and lime wedges for classic barbacoa tacos.
- Use the shredded barbacoa for burrito bowls with rice, beans, salsa, avocado, and shredded lettuce.
- Turn leftovers into quesadillas, nachos, or stuffed baked potatoes for easy next-day meals.
Tips
- Warm tortillas in a dry skillet or wrapped in foil in a low oven to keep them soft and pliable.
- Skim excess fat from the surface of the cooking liquid before mixing with the shredded beef if you prefer a leaner dish.
- For meal prep, portion barbacoa into containers with rice or beans; it reheats well in the microwave or on the stovetop.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 32 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I make this barbacoa ahead of time?
Yes, it reheats very well. Cook completely, cool, and store in the fridge for up to 4 days or freeze for up to 3 months. - Can I use a different cut of beef?
Yes, chuck roast works best, but brisket, boneless short ribs, or round roast can also be used just cook until very tender. - How can I thicken the sauce?
Remove the beef, simmer the liquid in a saucepan to reduce, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook until thickened. - Is this recipe spicy?
It has a gentle heat from the chipotle powder. For milder barbacoa, reduce or omit the chipotle; for spicier, add more or include canned chipotle peppers in adobo.
Conclusion
Slow Cooker Barbacoa delivers big, bold flavor with minimal effort, making it perfect for weeknights, gatherings, or meal prep. Tender, juicy beef slowly simmers in a zesty, smoky marinade until it’s ready to pile into warm tortillas or bowls. Versatile and crowd-pleasing, it’s a set-it-and-forget-it recipe you’ll return to again and again.
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Slow Cooker Barbacoa
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (if using gluten-free tortillas)
Description
This Slow Cooker Barbacoa is melt-in-your-mouth tender, boldly seasoned, and perfect for piling into warm tortillas. A simple, hands-off recipe that transforms an affordable cut of beef into rich, deeply flavored taco filling with notes of lime, smoky chipotle, and aromatic spices. Ideal for busy days, meal prep, or feeding a hungry crowd.
Ingredients
Scale
- 3 pounds beef chuck roast, excess fat trimmed and cut into large chunks
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder (or to taste)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup beef broth
- 2 bay leaves
- Warm tortillas, for serving
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Trim excess fat from the beef chuck roast and cut it into large chunks, about 3–4 inches each.
- In a small bowl, whisk together the apple cider vinegar, lime juice, olive oil, minced garlic, cumin, oregano, smoked paprika, chipotle powder, salt, and black pepper to make the marinade.
- Place the beef chunks into the slow cooker in an even layer.
- Pour the marinade over the beef, turning the pieces as needed to ensure they are well coated.
- Add the chopped onion and pour in the beef broth. Tuck the bay leaves into the liquid.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef is very tender and shreds easily with a fork.
- Remove the beef from the slow cooker and discard the bay leaves. Shred the meat using two forks, discarding any large pieces of fat.
- Return the shredded beef to the slow cooker and stir to combine with the cooking juices. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.
- Serve the barbacoa in warm tortillas, topped with fresh cilantro and a squeeze of lime juice. Add any favorite taco toppings as desired.
Notes
- For extra richness, sear the beef chunks in a hot skillet with a bit of oil before adding them to the slow cooker.
- Adjust the chipotle powder to your heat preference use less for mild, more for spicy.
- If the sauce seems thin after shredding, let the barbacoa cook uncovered on HIGH for 15–20 minutes to reduce slightly.
- Leftovers store well in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 105 mg
Keywords: slow cooker barbacoa, barbacoa tacos, shredded beef tacos, crockpot beef, easy weeknight dinner, meal prep beef