This Slow Cooker Beef Barbacoa fills your home with rich, spicy aroma as it tenderizes for hours. It’s deeply flavorful, incredibly easy, and transforms simple ingredients into something spectacular. The fall-apart tender beef infused with smoky chipotle, bright citrus, and warm spices makes weeknight dinners feel special with minimal effort.
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Why You’ll Love This Slow Cooker Beef Barbacoa
- Hands-off cooking: Quick prep, then the slow cooker does all the work.
- Complex, restaurant-worthy flavor: Smoky chipotle, warm spices, and bright citrus balance beautifully.
- Amazingly versatile: Perfect for tacos, bowls, quesadillas, and more.
- Incredible aroma: Your whole house will smell warm, spicy, and inviting.
Ingredients & Tools
- 1.5 kg beef chuck roast, trimmed and cut into large chunks
- 3 dried guajillo chilies, stems and seeds removed
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon of the sauce
- 1 large white onion, roughly chopped
- 6 garlic cloves, peeled
- Juice of 2 limes
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground cloves
- 2 bay leaves
- 120 ml beef broth
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- Fresh cilantro and diced white onion for serving
Tools: A 6-quart slow cooker, a blender or food processor, and a large skillet.
Notes: The quality of your beef chuck really matters here—look for well-marbled pieces, as that fat will render down and keep the meat incredibly moist. And don’t skip toasting the dried chilies; it wakes up their flavor and adds a subtle smokiness that makes all the difference.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 6 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: 8 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right cut of beef. Chuck roast is ideal because it has enough fat and connective tissue to break down during the long, slow cooking process, resulting in that signature tender, shreddable texture. Avoid lean cuts like sirloin, which can become dry.
- Don’t skip searing the meat. I know it’s an extra step, but browning the beef chunks first creates a beautiful crust and adds a deep, savory flavor to the entire dish. It only takes a few minutes and makes a noticeable difference.
- Adjust the spice level to your taste. The chipotles in adobo bring a moderate heat. If you’re sensitive to spice, start with one pepper and taste the sauce before adding more. You can always add extra heat later, but you can’t take it away.
- Toast your dried chilies. Heat a dry skillet over medium heat and toast the guajillo chilies for about 30 seconds per side, until they become fragrant. This step enhances their flavor dramatically, giving your barbacoa a more complex, authentic taste.
How to Make Slow Cooker Beef Barbacoa
Step 1: Start by preparing your dried guajillo chilies. Remove the stems and seeds, then toast them in a dry skillet over medium heat for about 30-60 seconds per side, until they’re fragrant and slightly darkened. Be careful not to burn them, or they’ll taste bitter. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 10 minutes to soften—this will make them easier to blend into a smooth paste.
Step 2: While the chilies are soaking, pat the beef chuck roast chunks dry with paper towels and season them generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches if needed, sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per side. This step is crucial for building flavor, so don’t rush it. Transfer the seared beef to your slow cooker.
Step 3: Now, make the flavor-packed sauce. Drain the soaked guajillo chilies and add them to a blender along with the chipotle peppers in adobo, adobo sauce, chopped onion, garlic cloves, lime juice, apple cider vinegar, ground cumin, dried oregano, and ground cloves. Blend on high until you have a completely smooth, vibrant red sauce. You might need to stop and scrape down the sides a few times to ensure everything is well incorporated.
Step 4: Pour the blended sauce over the seared beef in the slow cooker. Add the beef broth and bay leaves, and use tongs to gently toss the beef, ensuring every piece is coated in that beautiful, spicy sauce. The liquid should come about halfway up the sides of the meat—this is perfect for braising.
Step 5: Cover the slow cooker and cook on low for 8 hours. If you’re short on time, you can cook it on high for 4-5 hours, but low and slow really is best for the most tender result. Resist the urge to open the lid frequently, as this lets out heat and steam.
Step 6: After 8 hours, the beef should be incredibly tender and easily shred with a fork. Carefully remove the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it back into the rich, reduced sauce. Let it sit for 10-15 minutes to absorb all those flavors.
Step 7: Taste and adjust the seasoning. You’ll probably want to add another pinch of salt and perhaps a squeeze of fresh lime juice to brighten it up. The barbacoa is now ready to serve—pile it warm into tortillas, over rice, or however you like.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Portion with sauce in freezer-safe bags; keeps for 3 months.
- Reviving: Reheat gently on the stovetop with a splash of broth or water.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The fresh, zesty flavor of the rice cuts through the richness of the beef beautifully, creating a balanced and satisfying base for bowls or burritos.
- Black Bean and Corn Salad — A cool, slightly sweet salad adds a refreshing contrast and a pop of color to your plate, making the meal feel more complete and vibrant.
- Grilled Street Corn (Esquites) — The creamy, tangy, and smoky flavors of Mexican street corn are a fantastic pairing, adding a fun, messy, and utterly delicious element to your spread.
Drinks
- Classic Margarita — The bright, citrusy notes and slight saltiness of a good margarita complement the spicy, smoky beef perfectly, cleansing the palate between bites.
- Mexican Coke — Made with real cane sugar, it has a deeper, less sharp sweetness that pairs wonderfully with the complex spices—it’s a nostalgic and surprisingly perfect match.
- Hibiscus Iced Tea (Agua de Jamaica) — Its tart, floral flavor is incredibly refreshing and helps balance the richness of the meat, making it a great non-alcoholic option.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is the ultimate celebratory finish, contrasting wonderfully with the savory main course.
- Tres Leches Cake — This moist, milky cake is light enough to enjoy after a hearty meal, and its sweetness provides a lovely, gentle end to the spicy flavors.
- Mango Sorbet — A few scoops of bright, fruity sorbet are a clean, refreshing, and simple way to end the meal, leaving you feeling satisfied but not overly full.
Top Mistakes to Avoid
- Mistake: Not searing the beef first. I’ve tried skipping this step to save time, and the flavor really suffers. Searing creates a Maillard reaction, which gives the barbacoa a deeper, more complex savory base that you just can’t get from boiling the meat alone.
- Mistake: Using lean cuts of beef. Cuts like chuck roast or brisket are essential because their marbling and connective tissue break down over the long cooking time, making the meat tender. Lean cuts will become tough and dry, no matter how long you cook them.
- Mistake> Overcrowding the skillet when searing. If you put too many beef chunks in the pan at once, they’ll steam instead of sear. Cook in batches to ensure each piece gets a proper, flavorful brown crust.
- Mistake: Lifting the slow cooker lid too often. Every time you peek, you release heat and steam, which can significantly increase the cooking time. Trust the process and only open it when you need to shred the meat at the end.
Expert Tips
- Tip: Make it a day ahead. Barbacoa often tastes even better the next day after the flavors have had more time to meld. Simply cool it completely, store it in the fridge, and gently reheat it on the stove or in the slow cooker.
- Tip: Skim the fat for a cleaner sauce. After cooking, you’ll notice some fat has rendered to the top. For a less greasy final dish, you can skim this off with a spoon before shredding the beef. I sometimes leave a little for extra flavor.
- Tip: Use the sauce as a braising liquid for other meats. The blended adobo sauce is so flavorful, it’s fantastic with pork shoulder or even chicken. Just adjust the cooking time accordingly for the different protein.
- Tip: Freeze individual portions. This recipe makes a generous amount, so freeze leftovers in airtight containers or zip-top bags. It reheats perfectly for a quick and delicious meal on a busy night.
FAQs
Can I make this barbacoa in an Instant Pot instead?
Absolutely! Use the sauté function to sear the beef, then add the sauce and broth. Cook on high pressure for 60-70 minutes, followed by a natural pressure release for 15 minutes. The meat will be just as tender, though the flavor might be slightly less developed than the all-day slow cooker version.
What can I use if I can’t find guajillo chilies?
Guajillos provide a mild heat and fruity flavor. A good substitute is a combination of New Mexico chilies (for heat) and ancho chilies (for sweetness). In a real pinch, you could use 2 tablespoons of chili powder, but the flavor won’t be as complex or authentic.
How long does leftover barbacoa last in the fridge?
Stored in an airtight container, it will keep well for up to 4 days. The flavors continue to improve for the first day or two. Always reast it gently on the stovetop with a splash of water or broth to keep it from drying out.
Is this recipe spicy?
It has a moderate, building heat from the chipotles. The guajillo chilies are quite mild. If you’re sensitive to spice, start with one chipotle pepper and taste the sauce before adding the second. You can also remove the seeds from the chipotles to reduce the heat further.
Can I freeze the cooked barbacoa?
Yes, it freezes exceptionally well! Let it cool completely, then portion it into freezer-safe bags or containers, making sure to include some of the sauce. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Slow Cooker Beef Barbacoa
Make the best Slow Cooker Beef Barbacoa with this easy recipe for tender, spicy shredded beef. Perfect for tacos & bowls. Get the simple recipe now!
Ingredients
For the Ingredients
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1.5 kg beef chuck roast (trimmed and cut into large chunks)
-
3 dried guajillo chilies (stems and seeds removed)
-
2 chipotle peppers in adobo sauce (plus 1 tablespoon of the sauce)
-
1 large white onion (roughly chopped)
-
6 garlic cloves (peeled)
-
Juice of 2 limes
-
2 tablespoons apple cider vinegar
-
1 tablespoon ground cumin
-
2 teaspoons dried oregano
-
1 teaspoon ground cloves
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2 bay leaves
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120 ml beef broth
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2 tablespoons vegetable oil
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Salt and black pepper (to taste)
-
Fresh cilantro and diced white onion (for serving)
Instructions
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Start by preparing your dried guajillo chilies. Remove the stems and seeds, then toast them in a dry skillet over medium heat for about 30-60 seconds per side, until they’re fragrant and slightly darkened. Be careful not to burn them, or they’ll taste bitter. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 10 minutes to soften—this will make them easier to blend into a smooth paste.01
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While the chilies are soaking, pat the beef chuck roast chunks dry with paper towels and season them generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches if needed, sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per side. This step is crucial for building flavor, so don’t rush it. Transfer the seared beef to your slow cooker.02
-
Now, make the flavor-packed sauce. Drain the soaked guajillo chilies and add them to a blender along with the chipotle peppers in adobo, adobo sauce, chopped onion, garlic cloves, lime juice, apple cider vinegar, ground cumin, dried oregano, and ground cloves. Blend on high until you have a completely smooth, vibrant red sauce. You might need to stop and scrape down the sides a few times to ensure everything is well incorporated.03
-
Pour the blended sauce over the seared beef in the slow cooker. Add the beef broth and bay leaves, and use tongs to gently toss the beef, ensuring every piece is coated in that beautiful, spicy sauce. The liquid should come about halfway up the sides of the meat—this is perfect for braising.04
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Cover the slow cooker and cook on low for 8 hours. If you’re short on time, you can cook it on high for 4-5 hours, but low and slow really is best for the most tender result. Resist the urge to open the lid frequently, as this lets out heat and steam.05
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After 8 hours, the beef should be incredibly tender and easily shred with a fork. Carefully remove the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it back into the rich, reduced sauce. Let it sit for 10-15 minutes to absorb all those flavors.06
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Taste and adjust the seasoning. You’ll probably want to add another pinch of salt and perhaps a squeeze of fresh lime juice to brighten it up. The barbacoa is now ready to serve—pile it warm into tortillas, over rice, or however you like.07
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