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Slow Cooker Beef Barbacoa

Transforms tough chuck roast into impossibly tender, flavor-packed Mexican shredded beef using chipotle peppers, aromatic spices, and tangy lime for restaurant-quality results.
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Prep Time 15 minutes
Cook Time 6 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3-4 lbs beef chuck roast, cut into large chunks
  • 2 tablespoons vegetable oil
  • 1 large white onion, quartered
  • 6 cloves garlic, minced
For the Barbacoa Sauce
  • 3-4 chipotle peppers in adobo sauce, plus 2 tablespoons sauce
  • 1 cup beef broth
  • ¼ cup apple cider vinegar
  • 2 tablespoons lime juice
  • 2 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Heat vegetable oil in a large skillet over medium-high heat. Sear the chuck roast pieces for 2-3 minutes per side until golden brown. Don't overcrowd the pan; work in batches if needed.
  2. Transfer the seared beef to your slow cooker and nestle the quartered onion around the pieces. Sprinkle the minced garlic over everything.
  3. In a blender, combine chipotle peppers, adobo sauce, beef broth, apple cider vinegar, and lime juice. Blend until completely smooth, about 30 seconds.
  4. Whisk together cumin, oregano, smoked paprika, salt, and pepper in a small bowl. Sprinkle this spice mixture over the beef, then pour the blended sauce over everything. Add bay leaves and give everything a gentle stir.
  5. Cover and cook on low for 6-8 hours, until the beef shreds effortlessly with two forks.
  6. Remove bay leaves and transfer beef to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker and mix with the reduced cooking liquid. Taste and adjust seasoning with additional salt, lime juice, or adobo sauce as needed.

Notes

Sear the beef first for deep flavor development. Don't open the lid frequently as it releases heat and extends cooking time. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Can substitute chuck roast with beef short ribs or brisket. Prepare sauce blend the night before for time-saving.