Description
This slow cooker beef barbacoa is incredibly tender, smoky, and packed with bold flavors. Made with fresh, whole ingredients, it’s perfect for tacos, burrito bowls, nachos, and more. Plus, the leftovers make incredible meals throughout the week!
Ingredients
The Meat
- 3–4 lbs beef chuck roast, cut into large chunks (locally sourced if possible)
- 1 tbsp salt (adjust to taste)
- 1 tsp black pepper
- 2 tbsp olive oil (for searing)
The Flavor Base
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 3 chipotle peppers in adobo, chopped (add more if you like heat)
- 1 tbsp adobo sauce (from the chipotle can)
- 1 tbsp ground cumin
- 1 tbsp dried oregano (Mexican oregano is best)
- 1 tsp smoked paprika
- 1 tsp ground cloves (just a pinch, but trust me—it’s key!)
- 2 tbsp apple cider vinegar
- ¼ cup lime juice (freshly squeezed)
- 1 cup beef broth
Optional Add-Ins for Extra Depth
- 1 bay leaf
- ½ tsp cinnamon (adds a warm background note)
- 1 tbsp tomato paste (for richness)
Instructions
You can skip this step if you’re in a rush, but browning the beef first makes a huge difference. Heat a large pan over medium-high heat, add olive oil, and sear the beef chunks until they have a deep brown crust. This locks in flavor and gives the final dish more depth.
In the slow cooker, add onions, garlic, chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, cloves, apple cider vinegar, and lime juice. Stir everything together, creating a bold, aromatic marinade.
Place the seared beef into the slow cooker and pour in the beef broth. Add a bay leaf for extra flavor. Cover and cook on low for 8-10 hours or high for 4-6 hours. You’ll know it’s ready when you can easily shred it with a fork.
Once the beef is done, remove it from the slow cooker and shred it with two forks. Return it to the juices, stirring to let all those incredible flavors soak in. Let it sit on warm for about 20 minutes—this makes it extra juicy!
Notes
- Adjust spice level by adding more or fewer chipotle peppers.
- For extra richness, use bone broth instead of regular beef broth.
- Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 4 oz cooked beef)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg