Slow Cooker Barbacoa Beef (Print-Friendly Version)
Tender Mexican-inspired beef simmered with chipotle peppers and spices - ideal for tacos, burritos or serving over rice.
# Ingredients:
01 -
3 lbs beef chuck roast, cut into large chunks
02 -
3 cloves garlic, minced
03 -
3 chipotle peppers in adobo sauce, chopped
04 -
1 tablespoon adobo sauce (from the chipotle can)
05 -
1 tablespoon ground cumin
06 -
1 tablespoon dried oregano
07 -
1/2 teaspoon ground cloves
08 -
1/2 teaspoon black pepper
09 -
1 teaspoon salt
10 -
1/4 cup fresh lime juice
11 -
1/4 cup apple cider vinegar
12 -
3/4 cup beef broth
13 -
2 tablespoons vegetable oil (optional, for searing)
14 -
1 bay leaf
# Steps:
01 -
Optional: Sear the beef chunks in a hot skillet with oil for 2–3 minutes per side to enhance flavor, then transfer to the slow cooker.
02 -
In a bowl, mix garlic, chipotle peppers, adobo sauce, cumin, oregano, cloves, pepper, salt, lime juice, vinegar, and beef broth.
03 -
Pour the sauce over the beef in the slow cooker and add the bay leaf. Cover and cook on low for 8–10 hours or high for 4–5 hours, until beef is fork-tender.
04 -
Remove the bay leaf, shred the beef with two forks, and mix it with the sauce in the slow cooker.
05 -
Serve in tacos, burrito bowls, or over rice with your favorite toppings.
# Notes & Tips:
01 -
Adjust number of chipotle peppers for desired spice level. Leftovers freeze well—store in airtight containers for up to 3 months.
02 -
Great with pickled onions, fresh cilantro, and lime wedges.