Slow-cooked, fall-apart tender, and packed with bold, smoky flavors—Barbacoa Beef is the kind of dish that turns simple ingredients into something unforgettable.

Cooking low and slow allows the rich spices, tangy lime, and deep heat from chipotle peppers to blend perfectly, creating meat that is juicy, flavorful, and incredibly versatile.

Traditionally, barbacoa was cooked in underground pits, but thanks to the slow cooker, you can achieve the same melt-in-your-mouth texture right in your kitchen. The beef slowly braises in a seasoned broth until it’s infused with layers of smoky, slightly spicy, and tangy goodness. Once shredded, it’s perfect for tacos, burritos, rice bowls, or even stuffed into a crusty sandwich.

This is a set-it-and-forget-it recipe that requires minimal effort but delivers restaurant-quality results. Whether you’re feeding a crowd or making extra for leftovers, this dish will quickly become a favorite.

Table of contents

What You Need for This Recipe

Each ingredient in this dish plays a role in building the deep, rich flavor that makes barbacoa so irresistible.

Beef Chuck Roast – The best cut for slow cooking. It becomes incredibly tender as it simmers in the sauce.
Chipotle Peppers in Adobo – Smoky, slightly sweet, and packed with heat. These peppers add an unmistakable depth of flavor.
Garlic & Onion – Essential aromatics that bring bold, savory notes to the dish.
Beef Broth & Lime Juice – A combination that adds moisture and balances the richness of the meat. Lime juice brightens everything up.
Apple Cider Vinegar – Gives the barbacoa its signature tang, cutting through the richness.
Spices (Cumin, Oregano, Cloves) – A warm, earthy blend that ties everything together. A pinch of ground cloves is a must—it adds an unexpected depth that elevates the dish.

How to Make Slow Cooker Barbacoa Beef

This recipe requires very little hands-on time—just set up the slow cooker and let it work its magic.

Prepare the Beef – Cut the chuck roast into large chunks and season with salt and black pepper.
Blend the Sauce – In a blender, combine chipotle peppers, beef broth, lime juice, garlic, onion, apple cider vinegar, and spices. Blend until smooth.
Slow Cook the Meat – Pour the sauce over the beef in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours until the meat is fork-tender.
Shred & Serve – Use two forks to shred the beef directly in the slow cooker. Mix well with the sauce and serve hot.

Why This Recipe Works

The magic of slow cooking turns tough cuts of beef into melt-in-your-mouth bites, packed with layers of bold flavors.

Deep, Smoky Flavor – The chipotle peppers and spices slowly infuse the meat, giving it a rich, complex taste.
Perfectly Tender – Cooking low and slow allows the beef to break down gradually, making it juicy and easy to shred.
No-Fuss Cooking – Just set it up, walk away, and come back to an incredible meal.
Versatile Uses – The shredded beef works in tacos, burrito bowls, enchiladas, or even over a bed of rice.

The long cooking time allows the flavors to develop fully, making this one of the easiest yet most flavorful dishes you can prepare.

Ways to Customize This Recipe

Barbacoa is incredibly flexible, allowing for small tweaks to match your taste.

Adjust the Heat – Like it spicy? Add an extra chipotle pepper or a pinch of cayenne. Prefer it milder? Reduce the chipotle or remove the seeds.
Use a Different Meat – While beef is traditional, this method works just as well with lamb or pork.
Make It Citrus-Forward – Swap some of the lime juice for orange juice for a slightly sweeter twist.
Try Different Spices – A bit of smoked paprika or ancho chili powder adds even more depth.
Make It Low-Carb – Serve over cauliflower rice or inside lettuce wraps for a lighter option.

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Best Side Dishes for Slow Cooker Barbacoa Beef

This beef is incredibly versatile, making it easy to pair with a variety of sides.

Corn or Flour Tortillas – The simplest and most traditional way to enjoy barbacoa.
Cilantro Lime Rice – The fresh lime and herbs brighten up the richness of the beef.
Mexican Street Corn (Elote) – The creamy, smoky flavors of elote perfectly complement the barbacoa.
Black Beans or Refried Beans – A hearty and flavorful side that makes the meal even more filling.
Grilled Vegetables – Bell peppers, onions, and zucchini add freshness and a touch of sweetness.
Avocado Slices or Guacamole – The creamy texture balances the spice and smokiness of the beef.

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Slow Cooker Barbacoa Beef

Slow Cooker Barbacoa Beef is tender, smoky, and rich with deep, bold flavors. This easy, set-it-and-forget-it recipe delivers fall-apart beef that’s perfect for tacos, burritos, or rice bowls.

5 from 2 votes

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Prep Time 10

Cook Time 8

Total Time 8 10

Course Main Course

Cuisine Mexican

Servings serving

Equipment

Slow Cooker For cooking the beef low and slow
Blender For blending the sauce
Forks For shredding the beef

Ingredients

3 lbs beef chuck roast cut into large chunks
3 cloves garlic minced
1 small onion chopped
2 chipotle peppers in adobo sauce plus 1 tablespoon adobo sauce
3/4 cup beef broth
2 tablespoons lime juice freshly squeezed
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cloves
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper adjust to taste

Instructions

Season the beef chunks with salt and black pepper. Place them in the slow cooker.
In a blender, combine chipotle peppers, adobo sauce, garlic, onion, beef broth, lime juice, apple cider vinegar, cumin, oregano, and ground cloves. Blend until smooth.
Pour the sauce over the beef in the slow cooker. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the meat is tender and easily shreds.
Use two forks to shred the beef directly in the slow cooker. Stir well to mix with the sauce.
Serve warm in tacos, burritos, rice bowls, or alongside your favorite side dishes.

Notes

For extra smoky flavor, add an additional chipotle pepper or a dash of smoked paprika.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat with a splash of beef broth to keep the meat moist.

Keyword barbacoa beef, slow cooker beef, taco filling

Tried this recipe?Let us know how it was!

Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!