Slow Cooker Beef Barbacoa (Printable)
Tender, spicy shredded beef slow-cooked to perfection for vibrant taco assemblies.
# What You'll Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed and cut into large chunks
→ Marinade & Sauce
02 - 3 chipotle peppers in adobo sauce, finely chopped
03 - 1/4 cup adobo sauce (from chipotle can)
04 - 1 large onion, finely chopped
05 - 4 cloves garlic, minced
06 - 1/4 cup fresh lime juice
07 - 1/4 cup apple cider vinegar
08 - 1/4 cup beef broth
09 - 2 tbsp ground cumin
10 - 1 tbsp dried oregano
11 - 1 tbsp smoked paprika
12 - 2 tsp ground coriander
13 - 1 1/2 tsp salt
14 - 1 tsp freshly ground black pepper
15 - 2 bay leaves
→ For Serving
16 - 12 small corn or flour tortillas, warmed
17 - 1 cup fresh cilantro, chopped
18 - 1 small red onion, finely diced
19 - 1 cup crumbled queso fresco or feta
20 - 2 limes, cut into wedges
21 - 1 cup salsa or pico de gallo (optional)
# Directions:
01 - Combine chipotle peppers, adobo sauce, onion, garlic, lime juice, apple cider vinegar, beef broth, cumin, oregano, smoked paprika, coriander, salt, and pepper in a blender or food processor. Blend until smooth.
02 - Place beef chunks in slow cooker. Pour sauce over beef, turning to coat evenly. Add bay leaves.
03 - Cover and cook on low heat for 8 hours until beef is very tender and shreds easily.
04 - Remove bay leaves and discard. Shred beef directly in slow cooker using two forks, mixing thoroughly with sauce.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Distribute shredded beef evenly onto tortillas. Top with cilantro, diced red onion, queso fresco, and salsa if desired. Serve with lime wedges.
# Expert Advice:
01 -
- The beef becomes so tender it falls apart with barely a touch, no knife required.
- It's genuinely hands-off once everything goes in the slow cooker, giving you back your afternoon.
- One batch feeds a crowd or provides leftovers that taste even better the next day.
02 -
- Don't skip coating the beef pieces in sauce before cooking—it keeps them moist and ensures even seasoning throughout.
- If your slow cooker runs hot, check the beef at the 7-hour mark; some cookers can make meat stringy if overcooked.
- The sauce will be thinner than you'd expect when it finishes cooking, but that's exactly right for spooning over tacos.
03 -
- Trim excess fat from the chuck roast but don't remove it all—some marbling keeps the meat from drying out.
- If you're doubling the recipe, add just 30 minutes to the cooking time; the slow cooker won't need extra hours for more volume.