Slow Cooker Beef Barbacoa
This Slow Cooker Beef Barbacoa is fall apart tender, packed with smoky, tangy, and savory flavors, and perfect for tacos, burritos, bowls, and more. With just a few simple ingredients and your crockpot, you’ll have juicy shredded beef that’s ideal for family dinners, meal prep, or taco night gatherings.
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.