Description
This Slow Cooker Barbacoa recipe offers tender, flavorful shredded beef infused with smoky chipotle peppers, cumin, and fresh cilantro. Perfect for serving over warm tortillas or as a filling for tacos, this easy, hands-off dish requires minimal prep and slow cooking for melt-in-your-mouth results.
Ingredients
Scale
Main Ingredients
- 3 lb beef chuck roast
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 1 cup fresh cilantro, chopped (plus more for garnish)
- 2 tsp ground cumin
- 2–4 chipotle peppers in adobo sauce, minced (adjust to taste)
- Juice of 2 limes
- 1 cup low-sodium beef broth
- Salt and pepper to taste
Instructions
- Prep Aromatics: Chop the onions and mince the garlic cloves to prepare the base flavors for the barbacoa.
- Season Beef: Generously season the beef chuck roast with salt and pepper to enhance the meat’s natural flavor.
- Sear the Roast (Optional): Heat a skillet over medium-high heat and sear the roast until it’s golden brown on all sides. This step adds depth and caramelization but can be skipped if desired.
- Add Ingredients to Slow Cooker: Place the seasoned roast into the slow cooker along with the chopped onions, minced garlic, minced chipotle peppers, ground cumin, lime juice, and low-sodium beef broth.
- Slow Cook: Set the slow cooker to low and cook the barbacoa for 8 to 10 hours until the beef is incredibly tender and easy to shred.
- Shred and Mix: Using two forks, shred the cooked beef directly in the slow cooker’s juices, then stir in the fresh chopped cilantro for bright flavor.
- Serve: Spoon the barbacoa onto warm tortillas and garnish with additional cilantro if desired. Enjoy as tacos or carnitas-style filling.
Notes
- Searing the roast before slow cooking is optional but recommended for deeper flavor.
- Adjust chipotle peppers according to your preferred heat level.
- Leftover barbacoa can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with pickled onions, avocado, or salsa for added toppings.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
