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Mexican · Main
Slow Cooker Barbacoa
Smoky chipotle and bright lime juice transform tender beef chuck into a deeply savory, fall-apart barbacoa that practically melts in your mouth. Low and slow cooking melds the warm spices with garlic and vinegar into a complex, addictive sauce perfect for tacos, nachos, or rice bowls. Make this when you want serious Mexican flavors with minimal effort—ideal for weeknight dinners or feeding a crowd.
Prep time
10 minutes
Cook time
8 hours
Total time
8 hours 10 minutes
Servings
8
Ingredients
- 4 lbs beef chuck roast, cut into 3-inch chunks
- 1 yellow onion, diced
- 3 to 4 chipotles in adobo sauce, finely diced
- 5 garlic cloves, minced
- 1/4 cup fresh lime juice
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1/2 tbsp dried oregano
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 tsp ground cloves
- 3/4 cup beef stock
- 3 bay leaves
Instructions
- Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
- Use tongs to gently toss and mix everything together. Add the bay leaves and cover.
- Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
- Remove the beef to a cutting board and use two forks to shred it.
- Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
- Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.
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