If you’ve never made slow cooker barbacoa, prepare to have your tastebuds rocked and your dinner routine revolutionized. This tender, smoky, deeply spiced shredded beef is what happens when bold flavors meet the magic of low-and-slow cooking. And the best part? It’s wildly easy. Like dump it all in the slow cooker and walk away easy.

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Whether you’re meal-prepping, hosting taco night, or just craving something satisfying and savory, this recipe is your answer. It’s packed with protein, perfect for leftovers, and can transform into tacos, bowls, burritos, nachos—or just eaten straight off the fork (no judgment).

Video: How To Make Slow Cooker Barbacoa

What Is Barbacoa, Anyway?

Originally a traditional Mexican dish cooked in underground pits, barbacoa has been adapted for the home cook—especially with the help of a trusty slow cooker. This version uses chuck roast, which becomes unbelievably tender after a long, slow simmer in a blend of spices, chipotle peppers, lime juice, and broth. The result is meat that’s juicy, flavorful, and effortlessly shreddable.

Why You’ll Love This Slow Cooker Barbacoa

• Set-It-and-Forget-It: Toss everything in the slow cooker and let it do the heavy lifting. No browning, no babysitting, no nonsense.
• Bold Flavor, Minimal Effort: A handful of pantry spices, some chipotle peppers, garlic, and lime juice give this dish authentic depth and just the right amount of heat.
• Feeds a Crowd (or Just You for Days): It’s great for meal prep or entertaining. Freeze leftovers or reinvent them all week.
• Versatile AF: Serve it in tacos, bowls, enchiladas, quesadillas, over rice, or on a baked potato. You can’t go wrong.

Ingredients that Bring the Flavor

The secret to a great barbacoa lies in its bold, layered ingredients. This recipe features:

• Chuck Roast: A well-marbled cut that gets melt-in-your-mouth tender during the slow cook.
• Chipotle Chilies in Adobo: Smoky, spicy, and absolutely essential. Use 3 if you’re spice-sensitive, 4 if you like it bold.
• Garlic, Cumin & Oregano: The holy trinity of barbacoa spice.
• Lime Juice: Adds brightness and cuts through the richness.
• Bay Leaves: They do their quiet work in the background, enhancing the depth.
• Beef Broth: Helps create a rich braising liquid that doubles as a sauce.
• Avocado Oil, Salt, and Pepper: Basic, but important for balance.

How to Make Slow Cooker Barbacoa More Mild

If you don’t want the spicy kick of the chipotle peppers substitute four teaspoons of chili powder. Also, skip the food processor and just mince the garlic.

How to Serve Barbacoa Beef?

This versatile beef recipe goes perfectly in:

• Tacos
• Burritos (wraps or bowls)
• Salads
• Nachos
• Quesadillas
• Enchiladas

Recommended Toppings for Barbacoa Beef:

• Lettuce (iceberg, romaine)
• Cheese (monterey jack, sharp cheddar, cotija, queso fresco)
• Tomatoes
• Cilantro
• Radishes
• Onion
• Guacamole
• 3-Ingredient Fruit Salsa
• Fresh Carrot Salad

Make It Once, Eat It All Week

This slow cooker barbacoa is your secret weapon for stress-free meals that still taste gourmet. Make it in the morning, let it simmer all day, and come home to a house that smells like you’ve been cooking for hours. (Because technically, you have—but without the effort.)

Shred it. Sauce it. Serve it. And maybe make a double batch next time.

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Slow Cooker Barbacoa

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• Author: jzmcbride
• Total Time: 8 hours 15 minutes
• Yield: serves 8

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Description

Make this easy slow cooker barbacoa with chuck roast, chipotle chilies, garlic, and lime for bold, tender shredded beef perfect for tacos, bowls, and more.

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Ingredients

Scale 1x2x3x

• 3 lb chuck roast
• 2 tbsp avocado oil
• 1 1/4 cups beef broth, divided
• 3 – 4 chipotle chilies in adobo*
• 6 garlic cloves
• 1 1/2 tbsp ground cumin
• 1 tbsp dried oregano
• 3 bay leaves
• 1/4 cup fresh lime juice
• salt and pepper

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Instructions

1. Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet or pressure cooker set on saute function.
2. Dab roast dry with paper towels, season with salt and pepper. Add meat to skillet (or pressure cooker) and sear until browned on all sides.
3. If using a skillet, transfer meat to a slow cooker.  If using a pressure cooker, shut off sear/saute function.
4. Nestle the seared beef side by side in an even layer in slow cooker.
5. In a food processor or blender, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed.
6. In a 2 cup liquid measuring cup or in a bowl, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
7. Cover and cook on low heat 8 – 9 hours.
8. Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 – 30 minutes longer.
9. Strain liquid from beef and serve in tortillas with desired toppings.

Notes

• The sauce/broth will be SPICY. If you don’t like spicy food replace chipotle chiles with 4 tsp mild chili powder.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: recipe
• Method: stovetop or pressure cooker
• Cuisine: Mexican