Slow Cooker Beef Barbacoa (Printable Version)

Tender, spice-infused shredded beef that slow-cooks to perfection. Ideal for tacos, burritos, or grain bowls.

# 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

# Directions:

01 - In a small bowl, combine ground cumin, dried oregano, smoked paprika, sea salt, black pepper, and cinnamon. Mix thoroughly until evenly incorporated.
02 - Place the beef chuck chunks into the slow cooker. Sprinkle the spice blend over the meat and toss to coat all pieces evenly.
03 - Add the chopped onion, minced garlic, chopped chipotle peppers, and jalapeño to the slow cooker, distributing them around and over the beef.
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. Cover the slow cooker and cook on LOW for 8 hours, or until the beef is fork-tender and shreds apart effortlessly.
06 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it thoroughly with the cooking juices.
07 - Serve the barbacoa hot in tacos, burritos, or over rice, accompanied by your preferred toppings such as cilantro, diced onion, and lime wedges.

# Expert Advice:

01 -
  • The combination of chipotle peppers and cinnamon creates a complexity that surprises everyone who tries it.
  • It practically cooks itself while you go about your day, and the leftovers are somehow even better.
02 -
  • Lifting the slow cooker lid even once during cooking releases trapped heat and can add thirty minutes to your overall cook time, so keep it sealed.
  • The barbacoa tastes significantly better on day two because the shredded beef continues to absorb the seasoned juices as it sits in the refrigerator.
03 -
  • Let the spice rubbed beef sit for fifteen minutes before adding the liquid so the seasonings adhere better to the meat surface.
  • After shredding, if the sauce seems thin, let the slow cooker run on HIGH uncovered for twenty minutes to reduce and concentrate the flavors.

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