Tender Slow Cooker Barbacoa Beef Recipe

Introduction

Slow Cooker Barbacoa Beef is a flavorful and tender dish perfect for tacos, burritos, or bowls. Using simple ingredients and a slow cooker, you can achieve rich, melt-in-your-mouth beef with minimal effort.

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 3 cloves garlic, minced
• 1/4 cup lime juice
• 1/2 cup beef broth
• 2 chipotle peppers in adobo sauce, chopped (optional for heat)

Instructions

1. Step 1: In a small bowl, mix cumin, oregano, paprika, pepper, salt, and garlic. Rub the spice mixture evenly over the beef chuck roast.
2. Step 2: Place the seasoned beef in the slow cooker. Pour lime juice and beef broth over the meat, then add the chopped chipotle peppers if using.
3. Step 3: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily shredded with a fork.
4. Step 4: Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and mix with the juices.
5. Step 5: Serve hot with your favorite tortillas and toppings.

Tips & Variations

• For a milder flavor, omit the chipotle peppers or reduce the amount used.
• Add a bay leaf during cooking for extra aroma.
• Use chicken broth instead of beef broth for a lighter taste.
• Leftover barbacoa makes excellent filling for quesadillas or nachos.

Storage

Store leftover barbacoa beef in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth to keep it moist. You can also freeze it for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other tough cuts like brisket or short ribs work well because they become tender during slow cooking.

How can I make the barbacoa spicier?

Increase the number of chipotle peppers or add a few dashes of hot sauce to the slow cooker before cooking.

Tender Slow Cooker Barbacoa Beef Recipe

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★★★★★

4.8 from 83 reviews

This Slow Cooker Barbacoa Beef recipe offers a flavorful, tender, and juicy shredded beef dish, perfect for tacos, burritos, or bowls. The beef is slow-cooked with a blend of spices and broth to infuse rich, savory flavors and achieve a melt-in-your-mouth texture with minimal effort.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef

• 3 pounds beef chuck roast, trimmed and cut into large chunks

Spices

• 3 dried guajillo chilies, seeded and torn into pieces
• 2 chipotle chilies in adobo sauce
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cloves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 garlic cloves, minced
• 1 medium onion, chopped

Broth

• 1 cup beef broth
• 1/4 cup apple cider vinegar
• 2 bay leaves

Instructions

1. Prepare the sauce: Soak dried guajillo chilies in hot water for 10 minutes to soften. Then blend soaked chilies, chipotle chilies, cumin, oregano, cloves, garlic, onion, apple cider vinegar, and 1 cup of beef broth until smooth.
2. Add to slow cooker: Place beef chunks in the slow cooker. Pour the blended sauce over the beef, ensuring all pieces are coated. Add bay leaves and season with salt and pepper.
3. Cook the beef: Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is very tender and shreds easily with a fork.
4. Shred the beef: Remove the bay leaves. Using two forks, shred the beef directly in the slow cooker and stir it into the sauce to absorb all the flavors.
5. Serve: Use the barbacoa beef for tacos, burritos, or bowls, garnished with your favorite toppings such as fresh cilantro, lime wedges, diced onions, or avocado.

Notes

• For a spicier dish, add more chipotle chilies or a dash of cayenne pepper.
• If you don’t have guajillo chilies, use a combination of other dried chilies like ancho or pasilla.
• Cooking times may vary depending on your slow cooker model; check tenderness after minimum time.
• Leftover barbacoa beef can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Serve with warm corn or flour tortillas for authentic Mexican flavor.

Keywords: Slow Cooker Barbacoa, Barbacoa Beef, Slow Cooker Mexican Beef, Shredded Beef, Slow Cooker Recipes, Beef Tacos