Slow Cooker Beef Barbacoa (Printable)
Tender Mexican-style shredded beef with chipotle and spices, slow-cooked to perfection.
# What You'll Need:
→ Meats
01 - 2.5 lbs beef chuck roast, cut into large chunks
→ Vegetables & Aromatics
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 2 chipotle peppers in adobo sauce, chopped
05 - 1 jalapeño, seeded and chopped (optional, for extra heat)
06 - 1/4 cup fresh lime juice
07 - 1/4 cup apple cider vinegar
→ Spices & Seasonings
08 - 1 tbsp ground cumin
09 - 1 tbsp dried oregano
10 - 2 tsp smoked paprika
11 - 1 1/2 tsp sea salt
12 - 1 tsp ground black pepper
13 - 1/2 tsp ground cinnamon
14 - 2 bay leaves
→ Liquids
15 - 1 cup beef broth
16 - 2 tbsp tomato paste
# How To Make:
01 - In a small bowl, combine ground cumin, dried oregano, smoked paprika, sea salt, black pepper, and cinnamon. Mix thoroughly until evenly blended.
02 - Place the beef chuck chunks into the slow cooker. Sprinkle the spice blend over the beef and toss to ensure each piece is evenly coated.
03 - Scatter the chopped onion, minced garlic, chipotle peppers, and jalapeño over the seasoned beef in the slow cooker.
04 - In a separate bowl, whisk together the fresh lime juice, apple cider vinegar, beef broth, and tomato paste until smooth. Pour the mixture evenly over the beef and vegetables.
05 - Tuck the bay leaves into the liquid around the beef for even flavor distribution.
06 - Cover the slow cooker and cook on LOW for 8 hours, or until the beef is fork-tender and shreds apart effortlessly.
07 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it thoroughly with the cooking juices.
08 - Serve hot in tacos, burritos, or over rice, garnished with your favorite toppings such as cilantro, diced onion, and lime wedges.
# Expert Tips:
01 -
- The cinnamon and smoked paprika create a depth that surprises people every single time they take a bite.
- It practically cooks itself while you go about your day, and the leftovers taste even more incredible the next afternoon.
02 -
- Resist the temptation to lift the slow cooker lid during cooking because releasing the trapped steam can add thirty minutes or more to your total time.
- The barbacoa firms up significantly when refrigerated overnight, which actually concentrates the flavors and makes it even better reheated the next day.
03 -
- Cut the chuck into chunks that are roughly the same size so they all finish cooking at the same rate and you avoid tough pieces mixed with overly soft ones.
- Let the shredded beef rest in the juices on the warm setting for fifteen minutes before serving so every strand fully absorbs the seasoned liquid.