Go Back
A white bowl brimming with tender Slow Cooker Beef Barbacoa, garnished with fresh cilantro and lime wedges, with two forks.
Daniel

Slow Cooker Beef Barbacoa

This incredibly flavorful Slow Cooker Beef Barbacoa delivers tender, succulent shredded beef infused with rich, smoky, and slightly spicy notes, perfect for tacos, burritos, or bowls with minimal effort.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast cut into 2-3 inch chunks
  • 2 tbsp olive oil
  • 1 tsp salt for beef
  • 1/2 tsp black pepper for beef
  • 4 large dried guajillo chilies stems and seeds removed
  • 2 large dried ancho chilies stems and seeds removed
  • 1 cup hot water for soaking chilies
  • 1/4 cup apple cider vinegar
  • 4 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano Mexican oregano preferred
  • 1 tsp smoked paprika
  • 1/2 tsp ground cloves
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1 cup beef broth
  • 2 tbsp adobo sauce from canned chipotles in adobo
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp salt for sauce
  • 1/2 tsp black pepper for sauce
  • 1 bay leaf
  • 12-16 corn or flour tortillas for serving
  • 1/2 cup chopped white onion for serving
  • 1/4 cup fresh cilantro chopped, for serving
  • 2 limes cut into wedges, for serving
  • 1 avocado sliced or mashed, for serving
  • 1/2 cup salsa your favorite, for serving

Equipment

  • 6-quart Slow Cooker
  • Large skillet
  • Blender
  • Mixing Bowl
  • Shredding claws or two forks

Method
 

  1. Pat the beef chuck roast chunks dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef chunks in batches until well-browned on all sides, about 3-4 minutes per side. Transfer the seared beef to a 6-quart slow cooker.
  3. While the beef sears, place the dried guajillo and ancho chilies in a heatproof bowl. Pour 1 cup of hot water over them and let them soak for 15-20 minutes, or until softened.
  4. Drain the softened chilies, reserving the soaking liquid. Transfer the chilies to a blender. Add apple cider vinegar, minced garlic, ground cumin, dried oregano, smoked paprika, ground cloves, cayenne pepper (if using), beef broth, adobo sauce, fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper to the blender. Blend until completely smooth. If the sauce is too thick, add a tablespoon or two of the reserved chili soaking liquid until desired consistency is reached.
  5. Pour the blended barbacoa sauce over the seared beef in the slow cooker. Add the bay leaf. Stir gently to ensure the beef is coated.
  6. Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours, or until the beef is fork-tender and easily shredded.
  7. Carefully remove the bay leaf from the slow cooker. Using two forks or shredding claws, shred the beef directly in the slow cooker, allowing it to soak up all the flavorful cooking liquid.
  8. Serve the Slow Cooker Beef Barbacoa hot in warm tortillas with your favorite toppings like chopped white onion, fresh cilantro, a squeeze of lime, avocado, and salsa. Enjoy!

Notes

Leftover Slow Cooker Beef Barbacoa stores well in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months for future quick meals. The barbacoa is versatile and can be used in tacos, burritos, quesadillas, nachos, salads, or as part of a hearty burrito bowl.