Slow Cooker Beef Barbacoa (Printable)
Tender, spicy shredded beef slow-cooked with chipotle and spices. Ideal for tacos, burritos, or rice bowls.
# What You’ll Need:
→ Beef
01 - 2.5 lbs beef chuck roast, cut into large chunks
→ Vegetables & Aromatics
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 2 chipotle peppers in adobo sauce, chopped
05 - 1 jalapeño, seeded and chopped (optional, for extra heat)
06 - 1/4 cup fresh lime juice
07 - 1/4 cup apple cider vinegar
→ Spices & Seasonings
08 - 1 tbsp ground cumin
09 - 1 tbsp dried oregano
10 - 2 tsp smoked paprika
11 - 1 1/2 tsp sea salt
12 - 1 tsp ground black pepper
13 - 1/2 tsp ground cinnamon
14 - 2 bay leaves
→ Liquids
15 - 1 cup beef broth
16 - 2 tbsp tomato paste
# How To Make It:
01 - In a small bowl, combine ground cumin, dried oregano, smoked paprika, sea salt, black pepper, and cinnamon. Mix until evenly blended.
02 - Place the chuck roast chunks into the slow cooker. Sprinkle the spice blend over the beef and toss thoroughly to ensure even coating on all pieces.
03 - Add the chopped onion, minced garlic, chopped chipotle peppers, and jalapeño to the slow cooker, distributing them around and over the beef.
04 - In a separate bowl, whisk together the fresh lime juice, apple cider vinegar, beef broth, and tomato paste until smooth. Pour the mixture evenly over the beef and vegetables.
05 - Tuck the bay leaves into the liquid around the beef for even flavor distribution.
06 - Cover the slow cooker and cook on LOW for 8 hours, or until the beef is fork-tender and shreds apart effortlessly.
07 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it well with the accumulated juices.
08 - Serve the barbacoa hot in tacos, burritos, or over rice, garnished with your favorite toppings such as fresh cilantro, diced onion, and lime wedges.
# Expert Advice:
01 -
- The spice blend hits every note, smoky, warm, bright, without requiring a single hard to find ingredient.
- It practically cooks itself while you go about your day, and the leftovers taste even more incredible.
02 -
- I once tried shredding with a stand mixer and turned the beef into paste, so stick with two forks for the best texture.
- The cinnamon might seem odd at first, but omitting it leaves the dish tasting flat and one dimensional.
03 -
- Do not trim all the fat from the chuck because that marbling is what keeps the meat luscious during the long braise.
- If the broth seems thin after shredding, let the slow cooker run on HIGH uncovered for twenty minutes to reduce and concentrate the sauce.