Tender Crockpot Beef Barbacoa
A simple, comforting slow cooker recipe for tender, juicy beef barbacoa with smoky chipotle and warm spices. Perfect for busy evenings and versatile for various meals.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3–4 pounds beef chuck roast, well-marbled
- 2–3 dried chipotle chilies, stems and seeds removed (Guajillo for milder flavor)
- 4–5 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- A pinch of ground cloves
- 2 tablespoons apple cider vinegar
- Juice of 1 lime
- 1 cup beef broth
- 1 medium onion, chopped
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Soak dried chipotle chilies in hot water for 15 minutes until softened. Drain and add to blender with minced garlic, ground cumin, oregano, ground cloves, apple cider vinegar, lime juice, and beef broth. Blend until smooth and set aside.
- Pat beef chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef until browned on all sides, about 4 minutes per side. Do in batches if necessary to avoid steaming.
- Place chopped onion and bay leaves at the bottom of the slow cooker. Put the seared beef on top, then pour the chipotle sauce evenly over the beef, coating it well.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours until beef is fork-tender and shreddable. Check after 7 hours on low to avoid overcooking.
- Remove beef and shred with two forks. Discard bay leaves. Return shredded beef to slow cooker and stir to combine with juices.
- Taste and adjust seasoning with salt, pepper, or lime juice as needed. Serve hot with tortillas, rice, or preferred sides.
Notes
Searing the beef before slow cooking adds rich flavor and locks in juices. Blend the chipotle sauce smooth for even flavor distribution. Avoid opening the slow cooker lid frequently to prevent extended cooking time. Save cooking juices for drizzling over tacos or bowls. If sauce is too thin after shredding, cook uncovered on high for 20-30 minutes to thicken.
Nutrition
- Serving Size: 4 oz (113 g) cooked
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 4
- Fiber: 1
- Protein: 35
Keywords: beef barbacoa, slow cooker, crockpot, chipotle, easy dinner, Mexican recipe, tender beef, slow cooked, comfort food