Go Back

Slow Cooker Barbacoa

Tender, juicy beef chuck slow-cooked with smoky spices and tangy marinade, perfect for flavorful taco nights or easy family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Slow Cooker Barbacoa
  • 3 lb beef chuck roast trimmed of excess fat, cut into 3–4 inch chunks
  • 1/4 cup apple cider vinegar
  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil
  • 4 cloves garlic
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp smoked paprika
  • 1 tsp chipotle powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef broth
  • 2 pieces bay leaves
  • warm tortillas for serving
  • fresh cilantro for serving
  • lime wedges for serving

Equipment

  • Slow Cooker
  • Knife
  • Mixing bowl
  • Forks for Shredding

Method
 

  1. Step 1: Trim excess fat from beef chuck roast and cut into 3–4 inch chunks.
  2. Step 2: In a small bowl, whisk together apple cider vinegar, lime juice, olive oil, garlic, cumin, oregano, smoked paprika, chipotle powder, salt, and black pepper.
  3. Step 3: Place beef chunks evenly in slow cooker.
  4. Step 4: Pour marinade over beef, turning pieces to coat well.
  5. Step 5: Add chopped onion and beef broth, then tuck bay leaves into liquid.
  6. Step 6: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fall-apart tender.
  7. Step 7: Remove beef and discard bay leaves. Shred beef with two forks, removing large fat pieces.
  8. Step 8: Return shredded beef to slow cooker, stir into juices, and adjust seasoning as needed.
  9. Step 9: Serve barbacoa in warm tortillas topped with fresh cilantro and lime wedges.

Notes

Make ahead by marinating the beef overnight for deeper flavor. Store leftovers in airtight container in fridge up to 4 days or freeze for up to 3 months. Reheat gently with broth or water to keep moist.