If you’ve ever craved tender, flavorful beef that practically melts in your mouth, then this Slow Cooker Beef Barbacoa is the recipe for you. It’s juicy, perfectly seasoned, and slow cooked until it’s fall apart tender. Best of all? Your slow cooker does most of the work!
This barbacoa is inspired by traditional Mexican cooking, but made super easy with everyday pantry ingredients and a trusty crockpot. After hours of slow cooking, you’ll have delicious shredded beef that’s perfect for tacos, burritos, bowls, quesadillas; or just piled high on a plate with rice and beans.
Why You’ll Love This Recipe
- Set it and forget it: The slow cooker does the hard work while you go about your day.
- Versatile: Serve it in tacos, nachos, bowls, or meal prep it for the week.
- Incredible flavor: Smoky chipotle peppers, spices, and a splash of beer create a rich, savory sauce.
- Feeds a crowd: Great for family dinners, potlucks, or taco night parties.
Ingredients You’ll Need
- Fresh cilantro: Adds brightness and depth.
- Apple cider vinegar & lime juice: For tangy balance.
- Chipotle peppers in adobo: Bring smokiness and mild heat.
- Garlic & spices: Cumin, oregano, chili powder, and a touch of ground cloves.
- Beef chuck roast: The best cut for shredding after slow cooking.
- Canola oil: For searing the beef.
- Beer (like Modelo): Adds richness to the sauce. You can also use beef broth if you prefer.
- Salt & pepper: To bring everything together.
Step by Step Instructions
1Make the flavor base: In a food processor, blend together cilantro, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder, and ground cloves. Process until smooth and well combined.
2Prep the beef: Pat the beef chuck roast dry and season all over with salt and pepper.
3Brown the beef: Heat canola oil in a large skillet over medium high heat. Working in batches, sear each piece of beef until browned on all sides, about 3–4 minutes per side.
4Slow cook it: Transfer the beef to a 6 quart slow cooker. Pour the cilantro mixture and beer over the top, making sure the meat is well coated. Cover and cook on low for 8–9 hours (or high for 4–5 hours), until the beef is fork-tender.
5Shred and serve: Remove the beef from the slow cooker and shred it with two forks. Return it to the pot, stir it into the juices, and season again with salt and pepper if needed. Cover and let it rest for another 30 minutes on warm before serving.
How to Serve Beef Barbacoa
This juicy beef is incredibly versatile! Try it in:
- Tacos with onions, cilantro, and lime
- Burrito bowls with rice, beans, and veggies
- Quesadillas with melty cheese
- Nachos topped with jalapeños and sour cream
- Or simply over steamed rice with avocado slices
Tips for Success
- Don’t skip browning: It locks in flavor before slow cooking.
- Adjust the heat: Add more chipotle peppers for spicier barbacoa, or just one for mild heat.
- Beer substitute: Use beef broth if you’d like to keep it alcohol-free.
- Meal prep friendly: Stores well in the fridge for up to 4 days and freezes beautifully.
This Slow Cooker Beef Barbacoa is the ultimate crowd pleaser. It’s hearty, flavorful, and ridiculously easy to make; your taco nights will never be the same again!
Slow Cooker Beef Barbacoa
Ingredients
Cilantro Mixture:
- ½ cup packed cilantro leaves
- ⅓ cup apple cider vinegar
- Juice of 2 limes
- 1 –2 chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- ¼ teaspoon ground cloves
Beef:
- 1 4-pound boneless beef chuck roast, excess fat trimmed and cut into 6 pieces
- Kosher salt and freshly ground black pepper to taste
- 1 ½ tablespoons canola oil
For Cooking:
- 1 cup beer such as Modelo; or substitute beef broth
Instructions
- In a food processor, combine cilantro, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder, and cloves. Blend until smooth, scraping sides as needed.
- Season beef all over with 1 ½ teaspoons salt and 1 teaspoon black pepper.
- Heat canola oil in a large skillet over medium-high heat. Working in batches, sear beef pieces for 3–4 minutes per side, until browned.
- Transfer beef to a 6-quart slow cooker. Pour in the cilantro mixture and beer. Cover and cook on low for 8–9 hours, or high for 4–5 hours, until beef is fork-tender.
- Remove beef from slow cooker. Shred with two forks, then return to the pot and stir into the juices. Taste and season with more salt and pepper if needed.
- Cover and keep warm for 30 minutes before serving. Serve with fresh tortillas, rice, or your favorite toppings.
Notes
- For spicier barbacoa, add extra chipotle peppers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Great for tacos, burrito bowls, nachos, or quesadillas.
