Slow Cooker Beef Barbacoa

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This slow cooker beef barbacoa features chuck roast seared for a rich crust and cooked low and slow for 8 hours until tender and shreddable. The smoky chipotle and bright lime juice create a balanced, flavorful sauce perfect for tacos or meal prep.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Main Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

3 pounds chuck roast well-marbled cuts with visible fat streaks
3 cloves garlic fresh, smashed
1 medium onion chopped
3 pieces chipotle peppers in adobo for moderate heat, seeds removed for less spice
1 cup beef broth low sodium preferred
3 tablespoons lime juice freshly squeezed
2 tablespoons apple cider vinegar
1 tablespoon cumin ground
1 teaspoon oregano dried
0.25 teaspoon ground cloves
2 bay leaves
1 teaspoon salt
2 tablespoons oil for searing, such as vegetable or canola oil

Equipment

Skillet Used to sear beef and deglaze pan.
Slow cooker Used for slow cooking the seared beef with sauce.
Wooden spoon Used to scrape browned bits while deglazing.

Method

Heat 2 tablespoons oil in a skillet over medium-high heat. Sear the chuck roast 3-4 minutes per side until a dark crust forms. Transfer the beef to the slow cooker.
3 pounds chuck roast, 2 tablespoons oil
Pour ¼ cup beef broth into the hot skillet. Scrape the browned bits from the bottom with a wooden spoon and pour the liquid over the beef in the slow cooker.
1 cup beef broth
Blend chipotle peppers, remaining beef broth, lime juice, apple cider vinegar, garlic, onion, cumin, oregano, ground cloves, and salt until smooth. Pour the sauce over the beef in the slow cooker and add bay leaves.
3 pieces chipotle peppers in adobo, 1 cup beef broth, 3 tablespoons lime juice, 2 tablespoons apple cider vinegar, 3 cloves garlic, 1 medium onion, 1 tablespoon cumin, 1 teaspoon oregano, 0.25 teaspoon ground cloves, 1 teaspoon salt, 2 bay leaves
Cover and cook on low for 8 hours or on high for 4 hours. The beef is done when the internal temperature reaches 195-205°F and shreds easily with a fork.
Transfer beef to a cutting board and let rest for 10 minutes. Shred the beef with two forks. Remove bay leaves from the sauce and skim any fat off the surface. Return the shredded beef to the sauce and stir to combine.
2 bay leaves

Notes

Sear the beef before slow cooking to develop a richer, smoky flavor.
Check for an internal temperature of 195-205°F for optimal shreddable tenderness.
Store shredded beef in its sauce to keep it moist during refrigeration or freezing.

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