Slow Cooker Beef Barbacoa (Printable Version)
Tender shredded beef slow-cooked in a rich, smoky sauce, ideal for tasty tacos with fresh toppings.
# What You Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed and cut into large chunks
→ Marinade and Sauce
02 - 3 chipotle peppers in adobo sauce, finely chopped
03 - 1/4 cup adobo sauce (from chipotle can)
04 - 1 large onion, finely chopped
05 - 4 cloves garlic, minced
06 - 1/4 cup fresh lime juice
07 - 1/4 cup apple cider vinegar
08 - 1/4 cup beef broth
09 - 2 tbsp ground cumin
10 - 1 tbsp dried oregano
11 - 1 tbsp smoked paprika
12 - 2 tsp ground coriander
13 - 1 1/2 tsp salt
14 - 1 tsp freshly ground black pepper
15 - 2 bay leaves
→ For Serving
16 - 12 small corn or flour tortillas, warmed
17 - 1 cup fresh cilantro, chopped
18 - 1 small red onion, finely diced
19 - 1 cup crumbled queso fresco or feta cheese
20 - 2 limes, cut into wedges
21 - 1 cup salsa or pico de gallo (optional)
# How to Make It:
01 - Combine chipotle peppers, adobo sauce, onion, garlic, lime juice, apple cider vinegar, beef broth, cumin, oregano, smoked paprika, coriander, salt, and black pepper in a blender or food processor. Blend until smooth.
02 - Place beef chunks in the slow cooker and pour the sauce over them, turning to coat evenly. Add bay leaves.
03 - Cover and cook on low heat for 8 hours until the beef is tender and shreds easily with a fork.
04 - Remove and discard bay leaves, then shred the beef directly in the slow cooker using two forks, mixing it into the sauce.
05 - Heat tortillas in a dry skillet or microwave until warm and pliable.
06 - Place shredded beef on each tortilla, then top with cilantro, diced red onion, crumbled cheese, and salsa if desired. Serve with lime wedges.
# Expert Advice:
01 -
- The beef becomes so tender it shreds with barely any pressure, absorbing every drop of that complex, smoky sauce.
- You can prep and walk away—eight hours of hands-off cooking means dinner practically makes itself.
- It's naturally gluten-free with corn tortillas and adapts beautifully to whatever toppings you have on hand.
02 -
- Don't trim away all the fat from the chuck roast—that marbling is what keeps the beef moist and gives you that silky texture after eight hours of cooking.
- Blend your sauce until it's completely smooth; any chunks of chipotle will catch and potentially burn on the slow cooker's edges, giving you bitter spots in your sauce.
03 -
- If your slow cooker runs hot, start checking the beef around the seven-hour mark—you want tender, not falling apart into mush.
- Make extra sauce by doubling the blended mixture; it freezes beautifully and transforms boring shredded chicken or pork just as well.