This slow cooker beef barbacoa is a Mexican staple that is easy to make in the crockpot. The tender beef is full of flavorful spices and can be used in tacos, burritos or bowls!
Easy Slow Cooker Barbacoa
This easy slow cooker beef barbacoa recipe cooks low and slow in the crockpot all day resulting in melt-in-the-mouth tender beef. My family says it’s even better than Chipotle!
Authentic Mexican barbacoa is traditionally cooked for hours in a open fire pit with coals. This easy slow cooker recipe retains the same chipotle flavors and chili spice of the original but simplifies the process by using the crockpot.
Like birria, this homemade Mexican pulled beef has become a dinnertime favorite for the shredded beef taco lovers in my family!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Cut of beef to use: I used a beef chuck roast. Cut it into pieces so it can be seasoned well and evenly cooked. You could also use beef brisket or beef cheeks.
- Beef broth: Beef broth gives the dish a richer taste and extra flavor. Water can be used but broth does add more flavor in this easy barbacoa recipe.
- Chopped onions: The onions give a delicious smell and taste to the meat.
- Chiles: Chipotle peppers in adobo sauce add a smoky and spicy taste to the meat and a can of diced green chiles add mild flavor. Use more chipotle peppers if you like the heat!
- Seasonings: Minced garlic, cumin, oregano, bay leaves, salt, and pepper boost the flavor of this crock pot beef Barbacoa recipe.
- Limes: Squeezing the fresh lime juice right into the Barbacoa before serving gives it a fresh and lively twist. If you like it more tangy, also add a splash of apple cider vinegar.
How to Make Slow Cooker Barbacoa Beef
Pour the broth or water into the bottom of the crockpot. Pat the beef down with a paper towel, and then season with kosher salt and pepper. Place in crockpot.
Add the onion, chipotle peppers, green chiles, garlic, cumin, and oregano over top. Place the bay leaves in.
Cover the crockpot with a lid and cook on low for 8 hours, or until the flavorful meat is fork tender and falls apart.
Remove bay leaves, then shred the barbacoa beef recipe with two forks. Add lime juice then allow the juices to soak in for about 10-15 minutes. I love to garnish with fresh cilantro before serving.
Barbacoa Serving Suggestions
There are so many ways to enjoy slow cooker barbacoa beef, here are a few ideas for your next taco night:
- Tacos: Use warm flour tortillas as a base and use the juicy flavorful Mexican beef to make a taco with your favorite toppings.
- Rice: Serve the fall-apart tender barbacoa meat over Mexican rice.
- Barbacoa burrito bowls: Make a Chipotle copycat burrito bowl complete with cilantro lime rice, sour cream, restaurant style salsa, black beans and guacamole.
- Salad: Make taco bowls with fresh salad greens and all your favorite taco toppings.
Storage
- Store: Store leftovers of the slow cooker barbacoa recipe in a covered airtight container in the fridge for up to 4 days. Save the juicy broth for reheating.
- Freeze: You can also freeze the shredded meat in a freezer-safe bag for up to 3 months
- Reheat: Reheat meat in the microwave until warmed through. Add broth as needed to prevent barbacoa beef from drying out.
More slow cooker recipes we love include crockpot chicken fajitas, slow cooker carnitas and crockpot salsa chicken.
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Slow Cooker Beef Barbacoa
Video
Equipment
Ingredients
- 3-4 pounds beef roast , cut into 3-inch chunks
- ½ cup beef broth , or water
- 1 onion , chopped
- 3 chipotle peppers in adobo sauce , chopped
- 1 (4 ounce) can diced green chilies
- 4 cloves garlic , minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 3 bay leaves
- Kosher salt and pepper to taste
- 2 limes , juiced
For serving
- tortillas
Your favorite toppings: avocado, sour cream, diced onions, cotija cheese, cilantro, lime wedges, etc.
Instructions
- Prepare roast. Pour 1/2 cup beef broth or water into the bottom of the crockpot. Pat 3-4 pounds beef chuck roast down with a paper towel and then season with kosher salt and pepper. Place in crockpot.
- Add remaining ingredients. Add 1 chopped onion, 3 chipotle peppers in adobo sauce, 4 ounce can green chiles, 4 cloves garlic, 2 teaspoons cumin and 2 teaspoons oregano over top. Place 3 bay leaves in.
- Slow cook. Cover crockpot with a lid and cook on low for 8 hours, or until beef is fork tender and falls apart.
- Shred. Remove bay leaves, then shred with two forks. Add juices from two lime. Allow juices to soak in for about 10-15 minutes before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Beef, Cinco De Mayo, Crockpot, Crockpot, Dairy-Free, Dinner, Freezer-Friendly, Gluten-Free, Low Carb, Meal Prep, Mexican, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can this be made on the stovetop?
Tia !
Hi Anna! You can make this on the stovetop. Sear the meat on all sides in a large stock pot or Dutch oven. Remove and set aside, then add the onion and cook until translucent, then add the garlic and cook for about a min until fragrant. Add meat back in and the rest of the ingredients. Bring to a boil then turn on low, cover, and simmer for about 2-3 hours or until the meat easily shreds. You may need to add a little bit of liquid while it cooks, just keep an eye on it. Happy cooking!
Loved this recipe! We used it on tacos and there wasn’t any left! So yummy!
I love barbacoa!! This recipe makes the best barbacoa that we love in so many different things! It’s such a tasty recipe!
Just delicious! My mother in law was raving about it – which is a big deal lol!