Description
This Slow Cooker Barbacoa Beef is juicy, tender, and packed with bold, smoky, and spicy flavors. Made with chipotle peppers, garlic, lime juice, and a mix of spices, it’s perfect for loading into tacos, burritos, bowls, or even on top of nachos. Plus, it’s a great make-ahead meal for busy weeknights or gatherings!
Ingredients
Units
Scale
- 3–4 lbs beef chuck roast, cut into large chunks
- 3 chipotle peppers in adobo sauce, chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon ground cloves (optional, for depth of flavor)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons olive oil (for searing, optional)
- Fresh cilantro, chopped (for garnish)
Instructions
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Sear the Beef (Optional for Extra Flavor):
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef chunks on all sides until browned, about 2-3 minutes per side. Transfer to the slow cooker.
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Prepare the Sauce:
- In a small bowl, combine chopped chipotle peppers, garlic, onion, lime juice, apple cider vinegar, cumin, oregano, smoked paprika, ground cloves, salt, and pepper.
- Pour the mixture over the beef in the slow cooker.
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Slow Cook:
- Add beef broth to the slow cooker.
- Cover and cook on low for 8-10 hours or high for 4-6 hours, until the beef is tender and easily shredded with a fork.
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Shred the Beef:
- Remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker and stir it into the juices. Let it cook for an additional 15-20 minutes to absorb the flavors.
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Serve:
- Garnish with fresh cilantro and serve in tacos, burrito bowls, quesadillas, or on top of nachos.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Adjust the spice level by adding more or fewer chipotle peppers.
- Use beef brisket or short ribs for an even richer flavor.