Love a little spice in your life? This Homemade Slow Cooker Barbacoa Beef is just what you need. Easy, flavorful and filling. You’ll be asking for seconds in no time.
Slow Cooker recipes are one of our favorite types of recipes to make year round. They are easy to whip up, usually take minimal effort and you have a meal prepared in one pot.
Now this Slow Cooker Barbacoa Beef is one of my favorite recipes around. If you like this, you’ll also have to check out my Slow Cooker Street Tacos as well and Pork Carnitas!
WHY THIS RECIPE WORKS:
- Delicious flavors all go into one pot creating a heavenly flavor that you cant resist.
- This is a fix it and forget it recipe, so minimal work has to go into it.
- The end result can be served multiple different ways, depending on your mood.
This Barbacoa Beef recipe was one of the first recipes I had on my blog, we had been making it for years prior and we still make it all the time, it is one of my dad’s favorite recipes of mine.
Now I’m not going to lie, this recipe does have a little kick to it, so if you love a little spice in your life then this is the one for you!
HOW TO MAKE SLOW COOKER BARBACOA, STEP BY STEP:
- Slice your beef into large chunks and place in a 6qt or larger slow cooker.
- In a bowl add your remaining ingredients.
- Stir until they are combined well.
- Pour this mixture over your beef and toss to coat.
- Cook on low for 6-8 hour or on high for 3-4 hours.
- When done shred in slow cooker, or remove to bowl and shred then place back in juices.
See how simple this Barbacoa Recipe is! Although there seems to be a lot of ingredients, it’s more or less the seasonings that will really make this dish flavorful.
WHAT KIND OF MEAT IS BARBACOA?
Here in the US we traditionally use beef when it comes to this dish. Usually a chuck roast or brisket or some kind of large cut of beef that is tender when it is cooked slow.
HOW TO STORE BARBACOA BEEF:
One thing that I love about this recipe is that it tastes even better the next day when the meat has some more time to soak up all the juices and flavors.
This can be refrigerated in an airtight container such as a ziptop bag or Tupperware container and should last in the refrigerator for about 3-4 days.
You can also freeze the same way for up to 4-5 months. To reheat just simply let it defrost in the refrigerator overnight and we light to pop ours back in the slow cooker and warm it up.
This Slow Cooker Barbacoa Beef recipe is one of those recipes that you want to keep on hand when you are having your next taco night, it has been a family hit for years.
TIPS AND TRICKS FOR SLOW COOKER BARBACOA BEEF:
- Make sure you cut your meat into chunks, it makes it easier too shred, you can leave it whole if you like, but we like how easily it will fall apart when cut smaller.
- If you don’t want it so spicy, cut back on some of the chipotle peppers in the recipe.
- We used chuck roast for this recipe, a good roast or brisket or round will all work for this recipe.
- You can serve it so many different ways, in tortillas, rice bowls, lettuce wraps, salads, etc.
If you want a tasty and delicious dish to add to your slow cooker rotation then you need to whip up this Slow Cooker Barbaco Beef. Flavorful, tasty and 100% addicting.
If you like this recipe you might also like:
If you’ve tried this SLOW COOKER BARBACOA BEEF or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Slow Cooker Barbacoa Beef
Ingredients
- 2-4 lb chuck roast fat trimmed and cut into chunks
- 4 tsp minced garlic
- 1/3 cup apple cider vinegar
- 1 Tbs ground cumin
- 1 Tbs ground oregano
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp nutmeg
- 1-2 Tbs brown sugar
- Juice of 1 lime
- 2-3 chipotle peppers in adobo sauce chopped
- 1 4 oz can chopped green chiles
- 2 bay leaves
- 1 small onion chopped
- 1/2 cup beef broth or water
Instructions
- In crock pot add your chopped beef.
- In bowl combine remaining ingredients and stir.
- Pour over beef and toss to coat.
- Cook on low for 6-8 hours or high for 3-4.
- Once cooked, take a fork and shred your beef.
- Serve on tortillas as tacos or use for other dishes!
Notes
- Make sure you cut your meat into chunks, it makes it easier too shred, you can leave it whole if you like, but we like how easily it will fall apart when cut smaller.
- If you don't want it so spicy, cut back on some of the chipotle peppers in the recipe.
- We used chuck roast for this recipe, a good roast or brisket or round will all work for this recipe.
- You can serve it so many different ways, in tortillas, rice bowls, lettuce wraps, salads, etc.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED SEPTEMBER, 2015.
swathi
Delicious I can have them as lunch or dinner for sure, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Quinn Caudill
Looks awesome Alli. Pinned to my crock pot page.
Tornadough Alli
Thanks Quinn this stuff is seriously so good.
Sarah Eliza @ devastateboredom
This looks so tasty! My husband would love this… Thanks for sharing it!
Joybee
This sounds and looks delicious. I love tacos and this is a must try. Pinning to try later ๐ (seen @ Wonderful Wednesday Link Party)
Tornadough Alli
Thanks! This was so flavorful and the leftovers are awesome to create something new.
Leigh
My husband and kids would love this! Thanks for sharing. Pinned.