I’m sharing my Slow Cooker Barbacoa that recreates Chipotle style shredded beef with minimal fuss and a few surprising pantry staples.

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I made this Best Beef Barbacoa for taco night and honestly I almost hid the leftovers. The beef chuck roast just melts into threads, and a few smoky chipotle peppers in adobo give it that sneaky heat that keeps you reaching for one more bite.

It tastes like the kind of barbacoa people argue about, the one that prompts late night texts asking for the recipe. If you like bold flavors but not a hundred steps, my Barbacoa Slow Cooker Recipe and my Beef Barbacoa Slow Cooker take the win.

Try it, then act like you meant to do that all along.

Ingredients

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Rich in protein and iron, gives the barbacoa deep savory, melt in your mouth texture.
Smoky, spicy and tangy; add heat and a little sweetness, intense flavor.
Fruity, mild heat, give rich red color and subtle sweet pepper flavor.
Theyre the savory backbone, lots of umami, caramelize into sweet depth.
Bright acid that cuts fat, brings a fresh tang and balance.
Warm earthy spices, oregano adds herbal note, cloves a tiny warm bite.
Fresh cilantro brightens, lime wedges lift each bite with sharp citrus.

Ingredient Quantities

about 3 to 4 lb beef chuck roast, trimmed and cut into large chunks

1 to 1 1/2 cups beef broth

3 to 4 canned chipotle peppers in adobo plus 1 to 2 tbsp adobo sauce

2 dried guajillo chiles

1 dried ancho chile

1 large white or yellow onion, chopped

4 to 6 garlic cloves

1/4 cup fresh lime juice (about 2 limes)

2 tbsp apple cider vinegar

2 tsp ground cumin

1 1/2 tsp dried oregano (Mexican oregano if you got it)

1/4 tsp ground cloves

2 bay leaves

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp vegetable oil

1/4 cup chopped fresh cilantro (optional)

lime wedges (optional)

How to Make this

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1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant, then remove stems and seeds and soak them in hot water for 20 to 30 minutes to soften; reserve about 1/2 cup of the soaking liquid.

2. In a blender combine the soaked chiles (drained), 3 to 4 canned chipotle peppers plus 1 to 2 tbsp adobo sauce (use fewer peppers if you want milder), the reserved chile soaking liquid, 1/2 to 3/4 cup of the beef broth, the chopped onion, 4 to 6 garlic cloves, 1/4 cup fresh lime juice, 2 tbsp apple cider vinegar, 2 tsp ground cumin, 1 1/2 tsp oregano, 1/4 tsp ground cloves, 2 tsp kosher salt and 1 tsp black pepper; blend until very smooth, scraping down the sides as needed.

3. Taste the sauce and adjust salt/heat now, remember flavors mellow when cooked so it can be a little bold, set sauce aside.

4. Pat about 3 to 4 lb beef chuck roast pieces dry and heat 2 tbsp vegetable oil in a heavy skillet over medium high; brown the beef in batches, 2 to 3 minutes per side, don’t crowd the pan, get good browning for flavor; transfer browned pieces to the slow cooker.

5. Pour the blended sauce over the meat in the slow cooker, add the remaining beef broth (start with 1 to 1 1/2 cups total including what you used in the blender), tuck in 2 bay leaves, scrape any browned bits from the skillet into the slow cooker, cover.

6. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the meat is falling apart and super tender.

7. Remove the bay leaves, lift the meat out and shred it with two forks, discard any large bits of fat, then return shredded beef to the slow cooker to soak in the juices for 15 to 30 minutes; if the sauce seems too thin, transfer some sauce to the skillet and simmer to reduce until slightly thickened then toss the shredded beef in it.

8. Taste and adjust seasoning with extra salt, a squeeze more lime juice or a splash of adobo if you want more heat, dont be shy to tweak it.

9. Stir in 1/4 cup chopped fresh cilantro if using, serve with lime wedges, and pile into warm tortillas or bowls with your favorite toppings.

Equipment Needed

1. Large heavy skillet or cast iron pan, for toasting chiles and browning the beef
2. Blender (high speed if you got one) to puree the chile sauce smooth
3. Slow cooker or crockpot to braise the beef low and slow
4. Cutting board and a sharp chef’s knife for trimming and chopping onions, garlic and meat
5. Heatproof bowl and a measuring cup to soak chiles and reserve the soaking liquid
6. Measuring spoons and measuring cups for spices, liquids and vinegar
7. Tongs and a slotted spoon to transfer browned meat and fish out chiles or bay leaves
8. Two forks for shredding the beef, plus a spatula or wooden spoon to scrape browned bits into the cooker

FAQ

Q: How long should I cook the barbacoa in a slow cooker?

A: Cook on LOW for about 8 to 10 hours or on HIGH for 4 to 6 hours, until the meat falls apart with a fork. Let it rest 10 to 15 minutes before shredding, it helps the juices redistribute.

Q: Can I make it less spicy?

A: Yes, use fewer canned chipotles or remove the seeds from them and from the dried chiles, and cut back on the adobo sauce. You can also add a bit more beef broth or a teaspoon of sugar or honey to mellow the heat, or serve with sour cream or avocado to cool each bite.

Q: Can I make this in an Instant Pot or pressure cooker?

A: Yep. Brown the meat on Saute, add the sauce and broth, then cook on HIGH pressure for about 60 minutes with a 10 to 15 minute natural release. Check tenderness, add a few more minutes if needed.

Q: How do I thicken the sauce if it seems too thin?

A: Remove the meat, skim fat, then reduce the sauce in a skillet until it thickens, or stir a slurry of 1 tsp cornstarch mixed with 1 tsp cold water and simmer until it thickens. You can also shred the meat into the sauce and simmer to concentrate the flavors.

Q: What cuts of beef work best and how do I shred it easily?

A: Chuck roast is ideal, brisket or short ribs also work. After cooking let the meat rest, then shred with two forks or toss big chunks in a stand mixer on low for 20 to 30 seconds for large batches, just dont overmix or it gets mushy.

Q: How long can I store leftovers and how do I reheat them?

A: Store in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat gently in a skillet with a splash of broth, or in the oven at 300°F until warmed through, or microwave in short bursts stirring in between.

Best Beef Barbacoa (Slow Cooker) Recipe Substitutions and Variations

Beef chuck roast: swap with beef brisket or bone-in short ribs for the same beefy texture, or use boneless pork shoulder if you want pork. Just watch cook times, pork can finish a bit sooner.
Chipotle peppers in adobo: if you dont have them use 1 to 2 tsp chipotle powder or 1 tbsp smoked paprika + 1/4 tsp cayenne plus 1 tbsp tomato paste to mimic the smoky, tangy adobo; add a splash of vinegar if you want more bite.
Dried guajillo or ancho chiles: replace with 2 to 3 tbsp mild chili powder or 2 dried New Mexico or pasilla chiles rehydrated and blended; for less heat use extra ancho only.
Beef broth: use low-sodium chicken or vegetable broth, or 1 to 1 1/2 cups water + 1 beef bouillon cube; beer (amber or lager) also adds great depth if you feel adventurous.

Pro Tips

1) Toast the dried chiles just until they smell good, dont let them blacken or they’ll taste bitter, and save about half the soaking liquid. After you blend, push the sauce through a fine mesh strainer for a silky, grit-free texture.

2) Control the heat at the end, not the start. Use fewer chipotles in the blender, then add extra adobo or a chopped chipotle to the cooked shredded beef if you want more kick — its easier to add heat than take it away.

3) Get a real brown crust on the meat, in batches, dont crowd the pan. Those browned bits are gold; scrape them into the cooker or deglaze with a little broth so the sauce gets deeper flavor.

4) If the sauce is too thin, reduce it on the stovetop or thicken with a tiny masa slurry (1 tsp masa + splash water) for body and a nice corn note. Cornstarch works too but masa keeps it tasting more authentic.

5) Finish smart and store right. Brighten with lime and cilantro at the end, taste and adjust salt after cooking, and let it rest in the juices — this actually tastes better the next day. Freeze in portions with sauce so it reheats moist, not dry.

Best Beef Barbacoa (Slow Cooker) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I'm sharing my Slow Cooker Barbacoa that recreates Chipotle style shredded beef with minimal fuss and a few surprising pantry staples.

Servings

servings

Calories

723

kcal

Equipment: 1. Large heavy skillet or cast iron pan, for toasting chiles and browning the beef
2. Blender (high speed if you got one) to puree the chile sauce smooth
3. Slow cooker or crockpot to braise the beef low and slow
4. Cutting board and a sharp chef’s knife for trimming and chopping onions, garlic and meat
5. Heatproof bowl and a measuring cup to soak chiles and reserve the soaking liquid
6. Measuring spoons and measuring cups for spices, liquids and vinegar
7. Tongs and a slotted spoon to transfer browned meat and fish out chiles or bay leaves
8. Two forks for shredding the beef, plus a spatula or wooden spoon to scrape browned bits into the cooker

Ingredients

about 3 to 4 lb beef chuck roast, trimmed and cut into large chunks
1 to 1 1/2 cups beef broth
3 to 4 canned chipotle peppers in adobo plus 1 to 2 tbsp adobo sauce
2 dried guajillo chiles
1 dried ancho chile
1 large white or yellow onion, chopped
4 to 6 garlic cloves
1/4 cup fresh lime juice (about 2 limes)
2 tbsp apple cider vinegar
2 tsp ground cumin
1 1/2 tsp dried oregano (Mexican oregano if you got it)
1/4 tsp ground cloves
2 bay leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp vegetable oil
1/4 cup chopped fresh cilantro (optional)
lime wedges (optional)

Directions

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant, then remove stems and seeds and soak them in hot water for 20 to 30 minutes to soften; reserve about 1/2 cup of the soaking liquid.
In a blender combine the soaked chiles (drained), 3 to 4 canned chipotle peppers plus 1 to 2 tbsp adobo sauce (use fewer peppers if you want milder), the reserved chile soaking liquid, 1/2 to 3/4 cup of the beef broth, the chopped onion, 4 to 6 garlic cloves, 1/4 cup fresh lime juice, 2 tbsp apple cider vinegar, 2 tsp ground cumin, 1 1/2 tsp oregano, 1/4 tsp ground cloves, 2 tsp kosher salt and 1 tsp black pepper; blend until very smooth, scraping down the sides as needed.
Taste the sauce and adjust salt/heat now, remember flavors mellow when cooked so it can be a little bold, set sauce aside.
Pat about 3 to 4 lb beef chuck roast pieces dry and heat 2 tbsp vegetable oil in a heavy skillet over medium high; brown the beef in batches, 2 to 3 minutes per side, don't crowd the pan, get good browning for flavor; transfer browned pieces to the slow cooker.
Pour the blended sauce over the meat in the slow cooker, add the remaining beef broth (start with 1 to 1 1/2 cups total including what you used in the blender), tuck in 2 bay leaves, scrape any browned bits from the skillet into the slow cooker, cover.
Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the meat is falling apart and super tender.
Remove the bay leaves, lift the meat out and shred it with two forks, discard any large bits of fat, then return shredded beef to the slow cooker to soak in the juices for 15 to 30 minutes; if the sauce seems too thin, transfer some sauce to the skillet and simmer to reduce until slightly thickened then toss the shredded beef in it.
Taste and adjust seasoning with extra salt, a squeeze more lime juice or a splash of adobo if you want more heat, dont be shy to tweak it.
Stir in 1/4 cup chopped fresh cilantro if using, serve with lime wedges, and pile into warm tortillas or bowls with your favorite toppings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.