Slow Cooker Beef Barbacoa
Barbacoa began as meat slow-cooked in a covered pit, and this slow cooker version aims for the same deep, tender result. Chuck roast cooks for hours in a blended sauce of chipotle in adobo, lime, vinegar, garlic and warm spices until it falls apart into juicy shreds. Spoon it into tacos or burritos, or pile it over rice with all the toppings.
By Maya Ellison
Published
- Prep Time
- 20 mins
- Cook Time
- 8 hrs 10 mins
- Total Time
- 8 hrs 30 mins
- Servings
- 10 servings
How do you make Slow Cooker Beef Barbacoa?
Blend 3 chipotle peppers in adobo with garlic, onion, lime juice, cider vinegar, cumin, oregano, cloves and beef broth. Pour over 1.6 kg beef chuck cut into large chunks in a slow cooker, add bay leaves and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the beef pulls apart easily with a fork. Shred and toss with the juices.
- Total time
- 8 hrs 30 mins
- Calories
- 310 per serving
- Protein
- 32 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Beef
Sauce
To serve
Equipment
Slow cooker (5-6 litre) · Blender · Large frying pan · 2 forks for shredding
Quick Directions
Season and sear
Pat the beef dry and season it all over with the salt.
Blend the sauce
Blend the chipotle peppers and adobo sauce, onion, garlic, lime juice, vinegar, cumin, oregano, cloves, pepper and broth until smooth.
Slow cook
Pour the sauce over the beef and tuck in the bay leaves.
Shred
Lift the beef onto a board, discard the bay leaves and skim the fat from the surface of the juices.
Serve
Taste and add more salt or a squeeze of lime if needed.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker beef barbacoa.
Season and sear
Pat the beef dry and season it all over with the salt. For a deeper flavour, heat the oil in a large frying pan over medium-high heat and brown the chunks for 2-3 minutes per side, then transfer them to the slow cooker. If you are short on time, skip the searing and put the seasoned beef straight in.
Blend the sauce
Blend the chipotle peppers and adobo sauce, onion, garlic, lime juice, vinegar, cumin, oregano, cloves, pepper and broth until smooth.
Slow cook
Pour the sauce over the beef and tuck in the bay leaves. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the beef is very tender and pulls apart easily with a fork.
Shred
Lift the beef onto a board, discard the bay leaves and skim the fat from the surface of the juices. Shred the beef with two forks, removing any large pieces of fat, then return it to the slow cooker and toss it with the juices.
Serve
Taste and add more salt or a squeeze of lime if needed. Keep the barbacoa on WARM and serve it with a slotted spoon into warm corn tortillas with onion, cilantro, lime wedges and salsa.
Recipe Tips
- Chipotle peppers in adobo are smoked, dried jalapeños canned in a tangy red sauce. Three peppers give a medium heat; use 2 for a milder barbacoa.
- Beef chuck is the best cut here. Its marbling melts during long cooking, while lean roasts such as round or sirloin turn dry and stringy.
- Let the shredded beef sit in the juices for 10 minutes before serving so it soaks up the sauce.
- For crisp edges, spread some of the shredded beef on a tray and broil it (under the oven's top grill) on high for 3-4 minutes.
Variations
- Add 2 dried ancho or guajillo chilies, stemmed, seeded and soaked in hot water for 15 minutes, to the blender for a deeper, fruitier chili flavour.
- Make burrito bowls with rice, black beans, corn, salsa and guacamole.
- Quesadillas: fill flour tortillas with barbacoa and shredded cheese, then cook in a dry frying pan until crisp and the cheese melts.
Nutrition (per serving)
| Calories | 310 |
|---|---|
| Protein | 32 g |
| Carbs | 4 g |
| Fat | 18 g |
| Saturated fat | 7 g |
| Fibre | 1 g |
| Sugar | 1 g |
| Sodium | 540 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the beef in its juices within 2 hours, in an airtight container for up to 4 days.
- Freezer
- Freeze in portions with plenty of juice for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium heat or in the microwave, stirring, until steaming hot, 74°C (165°F). Do not reheat leftovers in the slow cooker.
Slow Cooker Beef Barbacoa FAQs
What cut of beef is best for barbacoa?
Boneless beef chuck roast is the easiest choice. It has enough marbling and connective tissue to turn tender and juicy over long cooking. Beef cheeks are more traditional and work well too.
How long does barbacoa take in the slow cooker?
Cook beef barbacoa on LOW for 8-10 hours or HIGH for 5-6 hours. It is ready when the chunks pull apart easily with a fork; if they resist, give them another hour.
What is the difference between barbacoa and carnitas?
Barbacoa is usually beef braised in a smoky chili sauce, while carnitas is pork cooked with citrus and its own fat, then crisped. Both are shredded and served in tacos.
Is beef barbacoa spicy?
This version has a medium, smoky heat from 3 chipotle peppers in adobo. Use 2 peppers for a milder taste, or add more adobo sauce if you like it hotter.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
