Slow Cooker Barbacoa Beef

Juicy, Slow Cooker Barbacoa Beef in savory spices – perfect for tacos, burritos, enchiladas, and all of your favorite Mexican dishes! 

Slow Cooker Barbacoa Beef | Creme de la Crumb

When I find something I love, I’m 100 percent okay with having it on repeat for an extended period of time. While my father in law says “but we had Mexican yesterday”, I’m over here like “we’re having Mexican for breakfast! and lunch! and dinner! Yayyyyyy!”. I never tire of it. We have tacos of some kind for dinner pretty much weekly. Maybe even bi-weekly.

Slow Cooker Barbacoa Beef | Creme de la Crumb

This super amazing juicy Mexican beef works perrrrrfectly for all of my favorite homemade Mexican dishes. Burritos, tacos, enchiladas, or straight up over rice. It is seriously fall-apart tender and incredibly flavorful. Also? When this barbacoa beef cooks to perfection in your crockpot all day, your house is guaranteed to smell like heaven come dinner time. BONUS!

Slow Cooker Barbacoa Beef | Creme de la Crumb

What people are saying about this Slow Cooker Barbacoa Beef

“I made this yesterday! All I can say is YUMMY! It was a huge hit! When I took the roast out to shred and the liquid out to strain, i rough chopped some onion and sautéed them. I then added everything back in the crockpot with the onion. Looked just like the picture! This is a keeper!” – Kathy

“This recipe is amazing. I’ve now made it about 8 times and it may be the best thing i make. I add it a fair amount of the adobo sauce that the peppers come in, which gives it a nice heat that fades a little as time goes by. It’s even better the second day once the flavors have time to meld. As far as the onion goes, I cut one or 2 in half (sweet), quarter them, and throw them in at the beginning. If it turns out to spicy, a little sour cream cools it off a bit. MAKE THIS RECIPE” – Sfonas

Slow Cooker Barbacoa Beef | Creme de la Crumb
5 from 4 votes
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Slow Cooker Barbacoa Beef

Juicy, slow cooked beef in savory spices - perfect for tacos, burritos, enchiladas, and all of your favorite Mexican dishes!

Course Main Course
Cuisine Mexican
Keyword barbacoa, beef, juicy, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Author Tiffany

Ingredients

  • 2 1/2 - 3 pounds beef chuck roast
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons minced garlic
  • 3 chipotle peppers, roughly chopped
  • 1 small white or yellow onion chopped
  • juice of 1 lime (2-3 tablespoons)
  • 1/2 cup water or beef broth
  • 4 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon ground cloves (optional)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper (or to taste)
  • optional: red onion, cilantro and lime wedges for topiing

Instructions

  1. Place chuck roast in a greased slow cooker. Whisk together vinegar, garlic, chipotle peppers, lime juice, beef froth, cumin, oregano, cloves, and salt and pepper. Pour over roast.

  2. Cover and cook on high 4-5 hours or on low 6-8 hours. Shred with two forks and serve or freeze and thaw to use with all of your favorite dishes.

 

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Comments

The second photo shows onions. I assume these are optional? I will definitely make this!

    Good point. I am wondering this too.

    Yes- just an optional topping that I prefer to have on mine!

This looks so easy to make! And the beef looks incredibly tender. I’ve recently re-discovered my slow cooker and I can’t wait to try this recipe 🙂

Although this recipe looks great…chuck roast is NOT what Mexican barbeque is made from. Not sure if you are aware of this but its actually the meat from the head of the cow and tongue that Mexican barbeque or barbacoa is made from. It makes a HUGE difference in texture and flavor of the meat. It makes a difference in how the tacos taste.

    I’m sure that the meat from the head & tongue of the cow would be even better but since it’s not that easy to come by in your everyday grocery store, I think that the chuck roast is a pretty good substitute. I’d love to try the real deal some day though!

    Where would you suggest purchasing the head and tongue?

      In South Florida, Sedano’s and Wal Mart carry tongues. Sometimes is possible to find cheek meat!

      If you live in the West most grocery chains carry tongue still. The heads tend to be a bit expensive anymore bUt some mexican markets Carry them or some places will special order them for You.

    Hi Lily-
    While head and tongue are what is used traditionally in barbacoa the term is now used generically for slow cooked beef, regardless of the cut used. Most of the Mex-Amer People that i know and am acquainted with (including my daughter-in-law and her family)use boneless chuck or cross Rib and they ALL call it barbacoa.

Fabulous recipe except it stinks your house up to cook the meat. lol I served them at work as shown and with my own homemade tomatillo hot sauce. Everybody loved them!

Are the Chipotle peppers dried or in a can? Thank you I can’t wait to try this.

    From a can. 🙂

      It would be nice to put that in the receipe. I bought some dried ones and have to boil them. I hope they are not to hot.

Hi I’m making the barbacoa beef and in the picture it looks like there is onion however the recipe does not call for onion can you let me know if I should of addead onion. Thank you

Donette

    It is an optional topping!

      they are asking you about the cooked onion in the top picture, not the topping purple onion. do you suggest chopping an onion in the initial cooking of the meat?

        Thanks for the clarification- the recipe is updated.

I wonder if you could use pork with this recipe? I have some in the freezer I would like to use up

    Yes you can!

I see onions in the Barbacoa Beef but see no mention of onions in your recipe. Not the fresh purple onions but the white carmelized onions. Is this an oversight?

    I see them, too. And also, it seems there’s some celery. But they’re only in one of the pictures 🤔🤔

Are the Chipotles dried or canned in Adobo thanks Iain

    Canned in adobo. 🙂

      Thanks and do you take some of the sauce out and put that in or just the sauce that’s clinging to the Chillis

      But what, about, the ONION ….clearly shown as braised/cookec in with the photo (s)

Why does the main picture of finished/cooked beef show what looks like roasted ONIONS in with the beef, yet there are no onions in the recipe…

    I’m going through all of the comments/reviews for this recipe and see that there have been multiple questions about the onions in the pictures that are missing from the recipe. What’s the final word? It’s probably not important, but I’m an idiot when it come to cooking and I need an exact script or else it’s a disaster …

    Thanks!

Hey Tiffany….Not only are you drop dead gorgeous, but all the recipes I’ve tried make my sock go up and down. Great job! Keep coming up with recipes and I’ll keep trying them out. Great pics also. Tell your editor and chief, he’s a lucky guy.

LOVE this recipe, have used it twice and it is so good. used a london broil the second time

I made this yesterday! All I can say is YUMMY! It was a huge hit! When I took the roast out to shred and the liquid out to strain, i rough chopped some onion and sautéed them. I then added everything back in the crockpot with the onion. Looked just like the picture! This is a keeper!

This recipe is amazing. I’ve now made it about 8 times and it may be the best thing i make. I add it a fair amount of the adobo sauce that the peppers come in, which gives it a nice heat that fades a little as time goes by. it’s even better the second day once the flavors have time to meld. As far as the onion goes, i cut one or 2 in half (sweet), quarter them, and throw them in at the beginning. If it turns out to spicy, a little sour cream cools it off a bit. MAke this recipe!!! (not sure why this is coming out in all caps. my caps lock is not on but I can’t seem to do anything about it.)

    Oooo your slight modifications sound delicious! Thank you so much for sharing!!!

Hey Tiffany, this may seem like a silly question, im making this for 2 people so Ive got about 1lb of beef. Would yOu half the Other ingredients or leave them as they are???

    Hi Rebecca- definitely half the other ingredients too if you are only using about 1 pound of beef!

      Areyou deliberately avoiding the onion question?

        The onions pictured are optional topping that I prefer! Feel free to add them yourself if you so desire!

          No one is referring to the raw red onioNons… the question is in reference to the cooked onions in the secod photo. Those were clearly cooked with the beef.


This is very good, thank you.

    Super excited to hear that you love this! Thanks, Kenani!

can we do this is instapot?

    Sure- give it a try!


i have made this a few times and it is delicious (especially the second day). A couple of changes i make are use a sirloin roast if available, with a chuck, i seem to get a lot of fat cook out. Sometimes I will drain the liquids and toss out half and thicken the other half with flour. Just a preference as i find it a bit soggy if you are making tacos or burritos.

    Awesome feedback- thanks! Somehow I seem to enjoy a lot of meals the second day as well! 😉


I’ve made tHis recipe several times and eAch time it comes out perfect. I GENERALLY roughly chOp half an onIon, yellow or Red and add it to the meat while it cooks. If you want the onion to have more of a texture add it halfway through the cookin process. AMazIng recipe.

    Thanks for your feedback, Natasha. Excited to hear that you have made this multiple times and love it!

Can you tasre the vinegar when its doNe? My husband hates the taste and smell of any kind of vinegar

    I don’t think as though you can! But thats just my opinion!


I’ve made this several times and it is the bomb! Usually i lay Slices of fresh orange in the bottom of the cooker at the beginning and then shreD them right into the meat at the end. Simple, awesome recipe.

    Fantastic idea! Thanks for sharing, Betty!