Best Beef Barbacoa (Slow Cooker) Recipe

I cracked the code on Slow Cooker Barbacoa that recreates Chipotle-style barbacoa for tacos and burrito bowls using just pantry ingredients and one pot.

I’ve messed around with a lot of recipes but this Barbacoa Slow Cooker Recipe surprised me. I use a beef chuck roast and a couple chipotle peppers in adobo so it gets that smoky, slightly sweet heat that makes you keep coming back.

It’s not fancy, it’s just slowly melting into fork tender shreds that taste like they belong in every taco you ever loved, you’re gonna want to eat it plain off the spoon. This Beef Barbacoa Slow Cooker version is my quick way to impress friends without breaking a sweat, and honestly it turned out better than I expected.

Ingredients

• Beef chuck roast: Rich in protein and collagen, slow cooks into tender, juicy shreds that taste hearty.
• Chipotle peppers in adobo: Smoky, spicy heat plus tangy sauce, adds depth and a little kick.
• Lime juice: Bright, acidic squeeze that cuts richness and brings fresh citrus balance.
• Garlic: Aromatic punch, gives savory umami and pairs perfectly with beef.
• Yellow onion: Sweetness when cooked, adds body and subtle caramel notes to sauce.
• Tomato paste: Concentrated tomato flavor for thickness, slight sweetness and savory backbone.
• Ground cumin: Earthy, warm spice that gives classic barbacoa flavor and aroma.
• Fresh cilantro: Bright herb finish, adds freshness though some people dislike its taste.

Ingredient Quantities

• 3 to 4 lb beef chuck roast
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 garlic cloves, minced
• 1 medium yellow onion, chopped
• 2 to 3 chipotle peppers in adobo plus 2 tbsp adobo sauce
• 1/4 cup tomato paste
• 1 cup beef broth
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp apple cider vinegar
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cloves
• 1 tsp smoked paprika
• 1 tbsp packed brown sugar
• 2 bay leaves
• 2 tbsp olive oil
• 1/2 cup chopped fresh cilantro (optional)
• lime wedges and corn tortillas for serving (optional)

How to Make this

1. Pat the 3 to 4 lb beef chuck roast dry and rub all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, heat 2 tbsp olive oil in a large skillet over medium high heat and brown the roast on all sides, about 3 to 4 minutes per side; searing locks in flavor, dont skip it.

2. Lower heat a bit in the same skillet, add the chopped medium yellow onion and 4 minced garlic cloves and sauté until soft and fragrant, about 3 minutes, scraping up browned bits from the roast.

3. Transfer the onion and garlic to a blender or food processor and add 2 to 3 chipotle peppers in adobo plus 2 tbsp adobo sauce, 1/4 cup tomato paste, 1 cup beef broth, 2 tbsp lime juice, 2 tbsp apple cider vinegar, 1 1/2 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp ground cloves, 1 tsp smoked paprika, and 1 tbsp packed brown sugar; blitz until smooth. Taste and adjust heat by adding another chipotle if you want it spicier.

4. Put the seared roast into the slow cooker, pour the blended sauce over the top, tuck in 2 bay leaves, cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the meat shreds easily with forks.

5. When done, remove the roast to a cutting board and shred with two forks, discard any large pieces of fat and the bay leaves; if there’s way too much fat skim some from the juices in the slow cooker with a spoon or a paper towel.

6. Return the shredded beef to the slow cooker and stir into the cooking liquid, cook on HIGH for 15 to 30 minutes to let the meat soak up the sauce, or if you want thicker sauce remove a cup of the liquid, simmer it in a pan to reduce and then stir back in.

7. Stir in up to 1/2 cup chopped fresh cilantro if using, and taste for seasoning, add a bit more salt or a squeeze of lime if it needs brightness.

8. For crispy edges, spread some shredded barbacoa on a hot skillet or cast iron and sear a minute or two before serving, or keep it soft for burrito bowls and tacos.

9. Serve with lime wedges and warm corn tortillas on the side, pile high and top with your favorite taco fixings, enjoy — this makes great leftovers and the flavor gets even better the next day.

Equipment Needed

1. Large heavy skillet or cast iron pan, for searing the roast, dont skip this step
2. 6-quart slow cooker or crockpot, to braise the beef low and slow
3. Blender or food processor, to blitz the chipotle-tomato sauce
4. Cutting board and a sharp chef’s knife for trimming and chopping
5. Tongs, for flipping and moving the hot roast
6. Two forks, for shredding the cooked beef
7. Measuring cups and spoons, for broth, tomato paste, lime juice and spices
8. Wooden spoon or silicone spatula, to scrape up browned bits and stir
9. Ladle or slotted spoon plus a spoon or fat skimmer (or paper towels) to remove excess fat and serve

FAQ

Best Beef Barbacoa (Slow Cooker) Recipe Substitutions and Variations

• Beef chuck roast: swap for boneless beef brisket or pork shoulder. Brisket gives a deeper beef flavor but may need a bit longer cooking, pork shoulder shreds beautifully and is usually cheaper.
• Chipotle peppers in adobo: use 1 to 2 tsp chipotle powder plus 1 tbsp tomato paste, or 2 rehydrated ancho or guajillo chiles plus 1 tsp smoked paprika for smokiness. Taste and adjust the heat.
• Beef broth: replace with chicken broth, or 1 cup water plus 1 beef bouillon cube or 1 tsp concentrated stock if you dont have broth.
• Apple cider vinegar: swap for red wine vinegar or for bright citrus use 1 tbsp lime juice plus 1 tbsp water. White vinegar works in a pinch but use less cause it can be sharp.

Pro Tips

1) Sear properly and let it rest — actually dont skip resting either. Browning the roast adds tons of flavor, but after you pull it out let it sit 10 to 15 minutes so the juices settle, then shred. If you try to shred right away it’ll be wetter and the texture wont be as good.

2) Tame the heat after you blend. Start with fewer chipotles, taste the sauce, you can always add more later; remember slow cooking can mellow some heat but also concentrate it. If it gets too spicy a spoonful of brown sugar or a bit more lime will balance it.

3) Deal with fat before serving. If theres a lot float it off with a ladle or chill the liquid and scrape the solid fat away, or blot small amounts with a paper towel. Too much grease ruins tacos and masks the flavor.

4) Get some crispy bits for texture. After you shred, sear portions in a hot cast iron or under the broiler for a minute or two, the contrast of crunchy edges and soft meat is what makes good tacos addictive.