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Slow Cooker Barbacoa

  • Author: Avery
  • 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

  1. Trim excess fat from the beef chuck roast and cut it into large chunks, about 3–4 inches each.
  2. 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.
  3. Place the beef chunks into the slow cooker in an even layer.
  4. Pour the marinade over the beef, turning the pieces as needed to ensure they are well coated.
  5. Add the chopped onion and pour in the beef broth. Tuck the bay leaves into the liquid.
  6. 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.
  7. Remove the beef from the slow cooker and discard the bay leaves. Shred the meat using two forks, discarding any large pieces of fat.
  8. 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.
  9. 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

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Find it online: https://averyrecipes.com/slow-cooker-barbacoa/