I made Slow Cooker Barbacoa so tender it falls apart into spicy, shreddable perfection and you won’t believe what I used to get that flavor.

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I adore Slow Cooker Barbacoa because it turns stubborn beef into something you actually want to fight over. I love the smoke and heat from chipotle peppers in adobo and the sloppy, shreddy texture of beef chuck roast after a day in the crock.

And the sauce stains your hands and fingerprints the tortillas and you won’t care. I read way too many Food Blogs but this is one Crockpot Recipes Easy win I keep coming back to.

I’m obsessed with the mess and the clean-up that proves dinner was worth it. No fancy nonsense.

Just ridiculous, messy flavor everytime.

Ingredients

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Beef chuck roast, hearty protein that shreds and soaks up all the sauce.
Beef broth, keeps things juicy and adds savory depth without fuss.
Chipotle peppers in adobo, smoky heat that’s bold and a little naughty.
Apple cider vinegar, brightens the richness and cuts through the fat.
Fresh lime juice, adds zip and a fresh citrus punch.
Onion, sweetens and gives gentle background flavor and texture.
Garlic cloves, punchy aroma that makes it craveable and homey.
Tomato paste, thickens sauce and gives concentrated umami oomph.
Ground cumin, warm earthiness that feels classic and comforting.
Dried oregano, herbal note that ties the heat together nicely.
Ground cloves, tiny bit of warmth and unexpected depth.
Bay leaves, slow-cooked herbal hint you barely notice until it’s gone.
Kosher salt, brings out everything and balances the whole thing.
Black pepper, simple kick that keeps things from tasting flat.
Fresh cilantro, bright, herby finish if you’re into that freshness.
Warm corn tortillas, basically the hug your barbacoa wants to live in.

Ingredient Quantities

3 to 4 lb beef chuck roast, cut into 3 or 4 large pieces

1 cup beef broth

2 to 3 canned chipotle peppers in adobo, chopped

2 tablespoons apple cider vinegar

2 tablespoons fresh lime juice (about 1 lime)

1 medium onion, roughly chopped

4 to 6 garlic cloves, smashed

1 tablespoon tomato paste

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano (Mexican oregano if you got it)

1/4 teaspoon ground cloves

2 bay leaves

1 1/2 teaspoons kosher salt, plus more to taste

1 teaspoon freshly ground black pepper

Fresh cilantro, chopped, for serving (optional)

Warm corn tortillas, for serving (optional)

How to Make this

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1. Pat the chuck roast dry and sprinkle with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper, then quickly sear all sides in a hot skillet with a tablespoon of oil until browned, you don’t have to fully cook it, just build flavor.

2. In a blender add 1 cup beef broth, 2 to 3 chopped canned chipotle peppers in adobo (start with 2 and add more if you like heat), 2 tbsp apple cider vinegar, 2 tbsp fresh lime juice, the chopped onion, 4 to 6 smashed garlic cloves, 1 tbsp tomato paste, 1 1/2 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp ground cloves, and a pinch more salt and pepper; blend until mostly smooth.

3. Place the seared beef pieces in the slow cooker, pour the blended sauce over the top, tuck in 2 bay leaves, and pour any browned bits from the skillet into the cooker too.

4. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until the beef is very tender and shreds easily with forks.

5. Remove the beef to a cutting board or large bowl, discard the bay leaves, then use two forks or tongs to shred the meat; there will be some fat, that’s normal.

6. If the cooking liquid is too thin, pour it into a saucepan and simmer on medium-high until reduced and slightly thickened, skim excess fat if you want a cleaner sauce.

7. Return shredded beef to the sauce and stir to combine, let it simmer together a few minutes so the meat soaks up the flavor; taste and add more salt, lime juice or chopped chipotle if needed.

8. Let the barbacoa rest a few minutes so juices settle, then sprinkle with chopped fresh cilantro if you like.

9. Warm corn tortillas, fill with the barbacoa, top with extra cilantro, diced onion, a squeeze of lime, and enjoy.

Equipment Needed

1. Large heavy skillet or frying pan (for searing the roast)
2. Slow cooker or crockpot (or a dutch oven if you prefer cooking in the oven)
3. Blender or food processor (to make the chipotle sauce)
4. Cutting board and a sharp chef’s knife (for trimming and chopping)
5. Tongs and a pair of forks (tongs to move the roast, forks to shred)
6. Measuring spoons and measuring cup (for broth, spices and liquids)
7. Large bowl or cutting board (to rest and shred the beef)
8. Small saucepan and a spoon or skimmer (to reduce the cooking liquid and remove fat)

FAQ

Q: How long should I cook the barbacoa in a slow cooker?

A: Cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is fork tender and shreds easily. Low temp gives better texture, but high works if you are rushed.

Q: Can I make this in an Instant Pot or pressure cooker instead?

A: Yes. Sear the roast first for more flavor, then pressure cook on high for about 60 to 75 minutes with a natural release for 15 minutes. Timing depends on roast size and your cooker, so check for tenderness.

Q: How can I control the heat level?

A: Chipotle peppers are smoky and spicy. Use 1 pepper for mild, 2 for medium, 3 for spicy. You can remove seeds or add less adobo sauce. Taste and adjust salt after cooking, not before.

Q: What cut of beef works best if I can't get chuck roast?

A: Blade roast, brisket or short ribs are good alternatives because they have enough fat and connective tissue to become tender and juicy after long cooking.

Q: How do I shred the meat so it is not dry or stringy?

A: Let the cooked roast rest in the cooking liquid for 10 minutes, then use two forks to shred. Scoop some of the sauce back into the shredded meat to keep it moist. If it seems dry, simmer a bit of the cooking liquid with tomato paste and stir it in.

Q: How should I store and reheat leftovers?

A: Cool to room temp then refrigerate in an airtight container for up to 4 days, or freeze for 3 months. Reheat gently in a skillet with a splash of beef broth, or warm in the oven at 300 F until heated through. Microwave in short bursts, stirring between, to avoid overcooking.

Slow Cooker Barbacoa Recipe Substitutions and Variations

Beef chuck roast: use pork shoulder (same fat and shred-ability), boneless short ribs (richer flavor) or a well marbled chuck steak if that’s what you got.
Chipotle peppers in adobo: swap with 1 to 2 tsp chipotle powder plus 1 tbsp tomato paste, or 1 to 2 dried ancho chiles rehydrated and blended with 1 tbsp adobo or tomato sauce, or smoked paprika plus a pinch of cayenne for heat.
Apple cider vinegar: white wine vinegar or rice vinegar works fine, or just use an extra tablespoon of fresh lime juice if you prefer citrus brightness.
Beef broth: chicken or vegetable broth are fine, or use water plus 1 beef bouillon cube or 1 to 2 tsp concentrated beef base for that beefy depth.

Pro Tips

1) Sear the roast well for real flavor. Dont worry about cooking it through, just get a deep brown crust. If your skillet gets too crowded do it in batches so the meat steams less and browns more.

2) Taste the chipotle mix before you pour it over everything. Start with 2 peppers, but blend a little extra sauce and taste it; you can always add more heat or a splash more lime to brighten things up.

3) Skim the fat after cooking or chill the juices briefly so the fat rises and you can remove it easy. If you want richer sauce, spoon some of the fat back in, but if you want tacos that arent greasy, take most of it out.

4) Shred and then simmer the meat in the reduced sauce for a few minutes so it soaks up the flavor. If the sauce is too thin, reduce it on the stove until it coats a spoon; if it’s too intense, mellow it with a little beef broth or a squeeze of lime.

Slow Cooker Barbacoa Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made Slow Cooker Barbacoa so tender it falls apart into spicy, shreddable perfection and you won't believe what I used to get that flavor.

Servings

servings

Calories

670

kcal

Equipment: 1. Large heavy skillet or frying pan (for searing the roast)
2. Slow cooker or crockpot (or a dutch oven if you prefer cooking in the oven)
3. Blender or food processor (to make the chipotle sauce)
4. Cutting board and a sharp chef’s knife (for trimming and chopping)
5. Tongs and a pair of forks (tongs to move the roast, forks to shred)
6. Measuring spoons and measuring cup (for broth, spices and liquids)
7. Large bowl or cutting board (to rest and shred the beef)
8. Small saucepan and a spoon or skimmer (to reduce the cooking liquid and remove fat)

Ingredients

3 to 4 lb beef chuck roast, cut into 3 or 4 large pieces
1 cup beef broth
2 to 3 canned chipotle peppers in adobo, chopped
2 tablespoons apple cider vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 medium onion, roughly chopped
4 to 6 garlic cloves, smashed
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano (Mexican oregano if you got it)
1/4 teaspoon ground cloves
2 bay leaves
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
Fresh cilantro, chopped, for serving (optional)
Warm corn tortillas, for serving (optional)

Directions

Pat the chuck roast dry and sprinkle with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper, then quickly sear all sides in a hot skillet with a tablespoon of oil until browned, you don't have to fully cook it, just build flavor.
In a blender add 1 cup beef broth, 2 to 3 chopped canned chipotle peppers in adobo (start with 2 and add more if you like heat), 2 tbsp apple cider vinegar, 2 tbsp fresh lime juice, the chopped onion, 4 to 6 smashed garlic cloves, 1 tbsp tomato paste, 1 1/2 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp ground cloves, and a pinch more salt and pepper; blend until mostly smooth.
Place the seared beef pieces in the slow cooker, pour the blended sauce over the top, tuck in 2 bay leaves, and pour any browned bits from the skillet into the cooker too.
Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until the beef is very tender and shreds easily with forks.
Remove the beef to a cutting board or large bowl, discard the bay leaves, then use two forks or tongs to shred the meat; there will be some fat, that's normal.
If the cooking liquid is too thin, pour it into a saucepan and simmer on medium-high until reduced and slightly thickened, skim excess fat if you want a cleaner sauce.
Return shredded beef to the sauce and stir to combine, let it simmer together a few minutes so the meat soaks up the flavor; taste and add more salt, lime juice or chopped chipotle if needed.
Let the barbacoa rest a few minutes so juices settle, then sprinkle with chopped fresh cilantro if you like.
Warm corn tortillas, fill with the barbacoa, top with extra cilantro, diced onion, a squeeze of lime, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.