Slow Cooker Beef Barbacoa (Printable)

Tender shredded beef slow-cooked in a rich, smoky sauce complemented by fresh toppings and warm tortillas.

# What You 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 tbsp ground cumin
10 - 1 tbsp dried oregano
11 - 1 tbsp smoked paprika
12 - 2 tsp ground coriander
13 - 1 1/2 tsp salt
14 - 1 tsp 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)

# How to Make It:

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 sauce over them. Turn pieces to coat thoroughly and add bay leaves.
03 - Cover and cook on low heat for 8 hours or until the beef is very tender and easily shreds with a fork.
04 - Discard bay leaves. Using two forks, shred the beef directly in the slow cooker and mix it well with the sauce.
05 - Heat tortillas in a dry skillet or microwave until warm.
06 - Place shredded beef on each tortilla and top with chopped cilantro, diced red onion, crumbled queso fresco, and salsa if desired. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The slow cooker does all the work while you go about your day, no stirring or babysitting required.
  • Every bite is smoky, tangy, and just spicy enough to keep things interesting without overwhelming your taste buds.
  • Leftover beef tastes even better the next day, making it perfect for meal prep or last minute dinners.
02 -
  • Trim excess fat from the beef before cooking or the sauce can end up greasy, and nobody wants that.
  • Don't skip shredding the beef in the sauce itself, it absorbs all those flavors and stays incredibly moist.
  • If your slow cooker runs hot, check the beef after six hours to avoid overcooking it into mush.
03 -
  • Line your slow cooker with a liner for easy cleanup, or you'll be scrubbing dried sauce for way too long.
  • Char your tortillas directly over a gas flame for a few seconds on each side if you want that smoky, restaurant style flavor.
  • Make a double batch and freeze half of the shredded beef in its sauce for an effortless meal later.

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