Slow Cooker Beef Barbacoa (Printable)

Spicy, tender shredded beef slow-cooked with chipotle peppers and Mexican spices for an authentic flavor.

# What You'll Need:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large chunks

→ Vegetables & Aromatics

02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 2 chipotle peppers in adobo sauce, chopped
05 - 1 jalapeño, seeded and chopped (optional, for extra heat)
06 - 1/4 cup fresh lime juice
07 - 1/4 cup apple cider vinegar

→ Spices & Seasonings

08 - 1 tablespoon ground cumin
09 - 1 tablespoon dried oregano
10 - 2 teaspoons smoked paprika
11 - 1 1/2 teaspoons sea salt
12 - 1 teaspoon ground black pepper
13 - 1/2 teaspoon ground cinnamon
14 - 2 bay leaves

→ Liquids

15 - 1 cup beef broth
16 - 2 tablespoons tomato paste

# Steps:

01 - In a small bowl, combine ground cumin, dried oregano, smoked paprika, sea salt, black pepper, and cinnamon. Mix thoroughly until evenly incorporated.
02 - Place the beef chuck chunks into the slow cooker. Sprinkle the spice blend over the meat and toss until all pieces are evenly coated.
03 - Add the chopped onion, minced garlic, chopped chipotle peppers, and jalapeño to the slow cooker, distributing them around and over the seasoned beef.
04 - In a separate bowl, whisk together the fresh lime juice, apple cider vinegar, beef broth, and tomato paste until smooth. Pour the mixture evenly over the beef and vegetables in the slow cooker.
05 - Tuck the bay leaves into the liquid. Cover the slow cooker and cook on LOW for 8 hours, or until the beef is fork-tender and shreds apart effortlessly.
06 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it thoroughly with the accumulated cooking juices.
07 - Serve hot in warm corn or flour tortillas for tacos, wrapped in burritos, or ladled over rice bowls. Garnish with fresh cilantro, diced onion, and lime wedges as desired.

# Expert Tips:

01 -
  • The spice blend hits that perfect balance where your lips tingle but you cannot stop eating.
  • It practically cooks itself while you go about your day, and the leftovers taste even better than the first serving.
02 -
  • If you try to rush this on HIGH heat, the beef will cook but it will not have that pull apart silkiness that makes barbacoa worth the wait.
  • The cinnamon might seem odd at first, but leaving it out makes the whole pot taste like something is missing and you will not be able to figure out what.
03 -
  • Do not trim all the fat off the chuck before cooking, because that fat renders down and becomes the silky sauce that coats every shred of beef.
  • Let the shredded beef sit in the juices on the warm setting for fifteen minutes before serving so every strand drinks in maximum flavor.

Return