Slow Cooker Beef Barbacoa

If you’ve ever cooked chicken in the slow cooker, you know it’s not a perfect match. The chicken will more likely than not be dry and return an unpleasant texture. Beef, on the other hand is a perfect match for the slow cooker, as it breaks down perfectly and results in a buttery texture.


  • 3 lbs chuck roast, cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped
  • 1 (4 oz) can chopped green chiles
  • 1 small white onion, finely chopped
  • 1/4 cup lime juice
  • 2 Tbsp apple cider vinegar
  • 3 bay leaves
  • 1 Tbsp ground cumin
  • 1 Tbsp oregano
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp ground cloves
  • 1/2 cup beef broth


  1. Combine all ingredients a slow cooker. Mix to combine. Cover and cook on low for a minimum 8 hours, or on high 5 hours. The roast should easily when shredded with a fork.
  2. Remove the bay leaves.
  3. Using a couple forks, shred the beef into bite-sized pieces and cover and for another 10 minutes
  4. Serve the barbacoa beef in tortillas or on a bed of rice. Enjoy!

Beef barbacoa is delicious after a couple days in the refrigerator (up to 5 days).

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