Slow Cooker Beef Barbacoa (Printable)

Tender beef cooked slowly with smoky chipotle and spices, ideal for vibrant taco fillings with fresh toppings.

# What you'll need:

→ Beef

01 - 3 lbs beef chuck roast, trimmed and cut into large chunks

→ Marinade and Sauce

02 - 3 chipotle peppers in adobo sauce, finely chopped
03 - 1/4 cup adobo sauce (from chipotle can)
04 - 1 large onion, finely chopped
05 - 4 cloves garlic, minced
06 - 1/4 cup fresh lime juice
07 - 1/4 cup apple cider vinegar
08 - 1/4 cup beef broth
09 - 2 tablespoons ground cumin
10 - 1 tablespoon dried oregano
11 - 1 tablespoon smoked paprika
12 - 2 teaspoons ground coriander
13 - 1 1/2 teaspoons salt
14 - 1 teaspoon freshly ground black pepper
15 - 2 bay leaves

→ For Serving

16 - 12 small corn or flour tortillas, warmed
17 - 1 cup fresh cilantro, chopped
18 - 1 small red onion, finely diced
19 - 1 cup crumbled queso fresco or feta cheese
20 - 2 limes, cut into wedges
21 - 1 cup salsa or pico de gallo (optional)

# Directions:

01 - Combine chipotle peppers, adobo sauce, onion, garlic, lime juice, apple cider vinegar, beef broth, cumin, oregano, smoked paprika, coriander, salt, and pepper in a blender or food processor; blend until smooth.
02 - Place beef chunks in the slow cooker and pour the prepared sauce over them, turning pieces to coat evenly; add bay leaves.
03 - Cover and cook on low for 8 hours, until beef is very tender and shreds easily with a fork.
04 - Remove and discard bay leaves; shred beef directly in slow cooker using two forks and mix thoroughly with sauce.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - Place shredded beef on each tortilla and top with cilantro, diced red onion, queso fresco, and salsa if desired; serve with lime wedges.

# Expert Suggestions:

01 -
  • The beef becomes so impossibly tender that even your pickiest eater won't be able to resist it.
  • You practically set it and forget it, which means you can spend your day doing literally anything else while dinner cooks itself.
  • One batch feeds a crowd and tastes even better as leftovers the next day.
02 -
  • If your beef doesn't shred easily at the 8-hour mark, give it another hour or two—every slow cooker cooks differently, and it's better to be patient than to have chewy meat.
  • Don't skip blending the sauce completely smooth; chunky peppers and onions will make the texture feel rough rather than silky.
  • The flavor deepens overnight, so if you have time, make this the day before and reheat gently in the slow cooker on low.
03 -
  • Trim the visible fat from the chuck roast before cutting it into chunks; there's enough marbling throughout the meat to keep it juicy without excess surface fat.
  • If you're cooking for someone dairy-free, skip the cheese and top with sliced avocado and extra cilantro instead—it's every bit as satisfying.
  • Leftover beef keeps in the fridge for five days and tastes even better than the first day, making this recipe the gift that keeps giving.

Return