Slow Cooker Beef Barbacoa

If you’ve ever cooked chicken in the slow cooker, you know it’s not a perfect match. Chicken has a tendency to dry out and can even end up with an unpleasant stringy texture. Beef, on the other hand is a perfect match for the slow cooker! The slow-and-low cooking over several hours helps to break down fats and the final products produces a wonderful buttery texture.

Slow Cooker Beef Barbacoa
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Prep Time
10 min
Cook Time
5 hr
Prep Time
10 min
Cook Time
5 hr
  1. 3 lbs chuck roast, cut into 2-inch chunks
  2. 4 cloves garlic, minced
  3. 2 chiptoles in adobo sauce, chopped
  4. 1 (4 oz) can chopped green chiles
  5. 1 small white onion, finely chopped
  6. 1/4 cup lime juice
  7. 2 Tbsp apple cider vinegar
  8. 3 bay leaves
  9. 1 Tbsp ground cumin
  10. 1 Tbsp oregano
  11. 2 tsp salt
  12. 1 tsp black pepper
  13. 1/4 tsp ground cloves
  14. 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!
  5. Beef barbacoa is delicious after a couple days in the refrigerator (up to 5 days).
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