Cooking my slow cooker barbacoa makes me smile. I love how tender beef chunks soak up bold Mexican spices during a day of slow simmering. The blend of chipotle peppers, cumin, and garlic creates an addictive flavor perfect for tacos and bowls. I relish every bite and trust me, it’s seriously satisfying.
I want to share my Slow Cooker Barbacoa recipe which is a real game changer for any beef dish lover. I start with 3 lbs of beef chuck roast cut into 2 inch chunks to ensure that the meat becomes extra tender and falls apart easily.
I season it with 1 tbsp salt and 1 tsp ground black pepper along with 2 tbsp lime juice to add some acidity. I then mix in 4 garlic cloves minced, 1 tbsp ground cumin, 1 tbsp dried oregano and 1 tsp smoked paprika.
Along with 2 bay leaves, i add 1/2 cup beef broth to keep the meat juicy and 2 chipotle peppers in adobo sauce along with 1 tbsp adobo sauce for that smoky kick. I also add 1 small onion thinly sliced to bring a bit of sweetness.
This recipe packs plenty of protein and rich flavors making it a perfect crockpot dish for hearty dinners.
Why I Like this Recipe
I like this recipe for a few reasons: first, the beef always turns out super tender and falls apart really easily which makes me feel like I’m eating something special even when I’m just keeping it simple at home. Secondly, the mix of spices and the chipotle peppers give it a bold, smoky flavor that I just can’t get enough of; even on busy days, the taste makes all the time spent cooking totally worth it. Third, I really appreciate how easy it is to prepare in the slow cooker—just toss everything in and let it cook all day long so I can go about my chores or hang out with friends without worrying too much. And finally, I love that I can serve the barbacoa in different ways like tacos or bowls, which means I get to mix it up and always have something new to try!
Ingredients
- Beef Chuck Roast adds robust protein and healthy fats for slow-cooked tenderness.
- Lime Juice brings bright citrus flavor, vitamins, and acidity balancing savory spices.
- Garlic Cloves provide aromatic benefits and add sharp, spicy notes to the dish.
- Chipotle Peppers deliver smoky heat enriched with adobo tang for extra flavor.
- Onions offer natural sweetness when cooked, enhance texture, and boost aroma.
- Bay Leaves add subtle depth and herbal notes; be sure to remove them before serving.
- Beef Broth enhances body and richness, forming a flavorful base for all spices.
- Ground Cumin offers earthy, warm flavor, aids digestion and spices up the dish well.
Ingredient Quantities
- 3 lbs beef chuck roast, cut into 2 inch chunks
- 1 tbsp salt
- 1 tsp ground black pepper
- 2 tbsp lime juice
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 2 bay leaves
- 1/2 cup beef broth
- 2 chipotle peppers in adobo sauce, chopped
- 1 tbsp adobo sauce (from the chipotle can)
- 1 small onion, thinly sliced
How to Make this
1. Start by patting the beef chuck roast dry and then toss the 2 inch chunks with 1 tbsp of salt, 1 tsp of ground black pepper, and 2 tbsp of lime juice in a large bowl.
2. Next, sprinkle in 4 minced garlic cloves, 1 tbsp of ground cumin, 1 tbsp of dried oregano, and 1 tsp of smoked paprika. Mix it well so every piece is coated.
3. Place the seasoned beef in your slow cooker and add the 1 small onion cut into thin slices over it.
4. Toss in 2 bay leaves to give a nice herbal flavor while it simmers.
5. Add 1/2 cup of beef broth, making sure to get some of the juices on the meat.
6. Then, chop up 2 chipotle peppers in adobo sauce and stir in 1 tbsp of the adobo sauce from the can to kick up the flavor.
7. Give everything a gentle mix so the meat is well covered with all the spices and liquids.
8. Cover the slow cooker and set it on low for about 8 hours until the beef is tender and falls apart easily.
9. Check the beef occasionally and stir it a bit to make sure nothing sticks to the sides.
10. Once done, remove the bay leaves and use two forks to shred the beef; then serve it in tacos, bowls, or your favorite dish. Enjoy your delicious barbacoa!
Equipment Needed
1. Slow cooker – A 6-quart or larger slow cooker that’ll fit the beef chunks and all of the juices.
2. Large bowl – For tossing the meat with salt, pepper, lime juice, and the rest of the spices.
3. Cutting board – Needed for slicing the small onion, chopping chipotle peppers, and mincing garlic.
4. Chef’s knife – Use this for cutting through the meat, onion, garlic, and peppers.
5. Measuring spoons – Essential for measuring out the salt, lime juice, garlic, cumin, oregano, and smoked paprika correctly.
6. Measuring cup – For accurately pouring 1/2 cup of beef broth.
7. Forks – You’ll need these to shred the beef once it’s tender.
FAQ
Slow Cooker Barbacoa Recipe Substitutions and Variations
- Beef Chuck Roast – You can use brisket or beef stew meat instead since both work well in slow cooker recipes.
- Lime Juice – If you’re out of limes, try using lemon juice as a substitute, it provides a similar tangy flavor.
- Chipotle Peppers in Adobo Sauce – If you cant find them, mix a bit of smoked paprika with your favorite hot sauce to add that smoky heat instead.
- Beef Broth – In a pinch, you can use chicken broth or even water with a beef bouillon cube for flavor.
Pro Tips
1. Try browning the beef chunks in a hot pan before you put them in the slow cooker. It adds a really nice depth of flavor that you might not get from just slow cooking alone
2. Check the meat halfway thru the cook. Slow cookers vary alot so tasting and adding a bit more salt or lime juice if needed can make a big difference
3. Make sure you stir the dish about every couple hours so nothing sticks to the sides and all the pieces get evenly seasoned
4. Let the meat rest for a few minutes after it’s done before shredding it. This helps keep all the juices inside and makes it taste even better
Slow Cooker Barbacoa Recipe
Cooking my slow cooker barbacoa makes me smile. I love how tender beef chunks soak up bold Mexican spices during a day of slow simmering. The blend of chipotle peppers, cumin, and garlic creates an addictive flavor perfect for tacos and bowls. I relish every bite and trust me, it's seriously satisfying.
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servings
0
kcal
Equipment: 1. Slow cooker – A 6-quart or larger slow cooker that’ll fit the beef chunks and all of the juices.
2. Large bowl – For tossing the meat with salt, pepper, lime juice, and the rest of the spices.
3. Cutting board – Needed for slicing the small onion, chopping chipotle peppers, and mincing garlic.
4. Chef’s knife – Use this for cutting through the meat, onion, garlic, and peppers.
5. Measuring spoons – Essential for measuring out the salt, lime juice, garlic, cumin, oregano, and smoked paprika correctly.
6. Measuring cup – For accurately pouring 1/2 cup of beef broth.
7. Forks – You’ll need these to shred the beef once it’s tender.
Ingredients
-
3 lbs beef chuck roast, cut into 2 inch chunks
-
1 tbsp salt
-
1 tsp ground black pepper
-
2 tbsp lime juice
-
4 garlic cloves, minced
-
1 tbsp ground cumin
-
1 tbsp dried oregano
-
1 tsp smoked paprika
-
2 bay leaves
-
1/2 cup beef broth
-
2 chipotle peppers in adobo sauce, chopped
-
1 tbsp adobo sauce (from the chipotle can)
-
1 small onion, thinly sliced
Directions
- Start by patting the beef chuck roast dry and then toss the 2 inch chunks with 1 tbsp of salt, 1 tsp of ground black pepper, and 2 tbsp of lime juice in a large bowl.
- Next, sprinkle in 4 minced garlic cloves, 1 tbsp of ground cumin, 1 tbsp of dried oregano, and 1 tsp of smoked paprika. Mix it well so every piece is coated.
- Place the seasoned beef in your slow cooker and add the 1 small onion cut into thin slices over it.
- Toss in 2 bay leaves to give a nice herbal flavor while it simmers.
- Add 1/2 cup of beef broth, making sure to get some of the juices on the meat.
- Then, chop up 2 chipotle peppers in adobo sauce and stir in 1 tbsp of the adobo sauce from the can to kick up the flavor.
- Give everything a gentle mix so the meat is well covered with all the spices and liquids.
- Cover the slow cooker and set it on low for about 8 hours until the beef is tender and falls apart easily.
- Check the beef occasionally and stir it a bit to make sure nothing sticks to the sides.
- Once done, remove the bay leaves and use two forks to shred the beef; then serve it in tacos, bowls, or your favorite dish. Enjoy your delicious barbacoa!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 0g
- Total number of serves: 0
- Calories: 0kcal
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 0g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
