Slow Cooker Barbacoa Recipe

I can’t get enough of this slow cooker barbacoa. The tender beef steeped in smoky chipotle, cumin, and lime notes is soul-satisfying. It’s the ideal recipe for busy days when you crave a hearty, flavorful meal. It elevates any taco night with rich, deep flavors and that irresistible melt in your mouth texture.

I love this slow cooker barbacoa recipe because it delivers fall apart tender beef that is loaded with protein and essential nutrients. I start off by heating 2 tbsp of vegetable oil in the slow cooker, then lightly frying a large onion, roughly chopped, with 4 minced garlic cloves.

I add 3 lbs of beef chuck roast cut into chunks along with 3 chopped chipotle peppers in adobo sauce and 1 tbsp extra adobo from the can. I mix in 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper to build its flavor profile.

Then, I pour in 1 cup of beef broth, 2 tbsp apple cider vinegar and the juice of 1 lime. Finally, I throw in a bay leaf.

This dish not only gives me a rich source of iron and protein from the beef but also gets enhanced flavor slowly all day making it one of my favorite Crockpot dishes for a hearty meal.

Why I Like this Recipe

I like this recipe becuase it’s super simple to throw together even on busy days. I also love that the beef becomes so tender and falls apart easily after an all day cookin’ session. The flavors are really bold and spicy thanks to the chipotle and adobo sauce, which makes every bite exciting. Plus, I can serve it in different ways like tacos, rice, or beans and that really fits with my mood on any given day.

Ingredients

• Beef chuck roast is protein-rich meat addin deep, comforting flavors and a satisfying texture.
• Chipotle peppers in adobo offer smoky heat and a tangy flavor for spiciness.
• Apple cider vinegar delivers a bright, tangy kick balancing rich, savory beef perfectly.
• Beef broth enriches the dish with umami, moisture, and a deep, savory base.
• Lime juice adds citrus brightness, lightening the rich flavors and boosting freshness.
• Onions and garlic provide a natural sweetness and an aromatic base for depth.
• Cumin and oregano spice it up with warmth, earthiness, and herbal undertones.
• Vegetable oil provides a smooth cooking medium that helps lock flavors and keep meat tender.

Ingredient Quantities

• 3 lbs beef chuck roast, cut into chunks
• 2 tbsp vegetable oil
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 3 chipotle peppers in adobo sauce, chopped
• 1 tbsp adobo sauce (from the chipotle can)
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• Juice of 1 lime
• 1 bay leaf

How to Make this

1. Start by heating a large skillet over medium-high heat and add the vegetable oil. Season the beef chunks with salt and pepper before you toss them into the hot oil.

2. Brown the beef chunks on all sides; this might take a few minutes, so be patient.

3. Once browned, transfer the beef into your slow cooker.

4. In the same skillet, add the chopped onion and minced garlic. Sauté them until they get soft and a bit golden.

5. Next, mix in the chopped chipotle peppers and adobo sauce along with the ground cumin and dried oregano. Let it cook for a minute to release the spices’ aroma, then pour everything over the beef in the slow cooker.

6. Add the beef broth, apple cider vinegar, and the juice from one lime to the mix. Make sure you scrape up any bits left in the skillet so nothing goes to waste.

7. Place the bay leaf in the slow cooker, then give everything a gentle stir so that all the ingredients combine well.

8. Cover the slow cooker and set it on low. Let the beef cook for about 8 hours, or until it is tender enough to fall apart easily.

9. When it’s done, take out the bay leaf and use two forks to shred the beef right in the slow cooker.

10. Finally, serve your delicious barbacoa on tacos, over rice, or with beans and enjoy the rich, spicy flavor.

Equipment Needed

1. Large skillet (for browning the meat and sautéing the veggies)
2. Slow cooker (to finish cooking the beef)
3. Stove (to heat the skillet)
4. Cutting board (for chopping the onion, garlic, and peppers)
5. Chef’s knife (to cut the ingredients)
6. Measuring spoons and cups (for the spices, oil and broth)
7. Wooden spoon or spatula (for stirring and scraping the pan)
8. Two forks (to shred the beef)

FAQ

Slow Cooker Barbacoa Recipe Substitutions and Variations

• If you can’t find beef chuck roast, use beef stew meat or even brisket. It works just fine in the slow cooker.
• Instead of vegetable oil, you can use olive oil or canola oil. They bring a similar taste to the table.
• If chipotle peppers in adobo are hard to come by, try mixing smoked paprika with a little cayenne pepper. It gives a similar smokey kick.
• Don’t have beef broth? Chicken broth or even water with a beef bouillon cube stirred in can make a good swap.
• For apple cider vinegar, white vinegar or even red wine vinegar does the trick. Just adjust the tartness to your taste.

Pro Tips

1. Sear your beef in small batches so the meat gets a nice brown crust – this helps to lock in flavor and makes the dish extra rich.
2. After browning, remember to scrape up all the browned bits from the pan with a little bit of broth or water. Those bits are packed with flavor and you dont want to waste them.
3. If you have some extra time, marinate the beef with the spices and some lime juice for a couple of hours before cooking. It really deepens the overall flavor of the dish.
4. Before shredding and serving, taste the sauce and adjust the salt or spices if needed. Sometimes a tiny tweak makes a big difference in flavor.