Tender Slow Cooker Barbacoa Beef for Festive Gatherings

Ready in: 8-10 hours · Serves: 8 · Technique: Slow Cooking · Storage: Refrigerate for up to 3 days or freeze for 3 months.

Quick Answer

A simple and delicious way to prepare tender barbacoa beef in your slow cooker, perfect for any festive gathering.

Ah, winter in New York City-nothing quite compares to the smell of warming spices and savory meats wafting through my apartment as I prepare for the bustling holiday season. As Thanksgiving and Christmas approach, I'm constantly in search of comforting recipes that can impress my family and friends without requiring a full kitchen takeover. That's where this Slow Cooker Barbacoa Beef comes in! It's rich, flavorful, and perfect for a cozy gathering or as a standout dish for any festive feast.

A Cozy Holiday Treat

Why You'll Love This Recipe

• Rich, flavorful beef that melts in your mouth-perfect for any festive gathering.
• Minimal prep time with the slow cooker doing the heavy lifting, giving you more time to enjoy with family and friends.
• Versatile dish that can be served in tacos, burritos, or even on nachos.
• Leftovers keep well, making it great for meal prep or quick dinners later in the week.
• Warm, comforting flavors that remind you of a cozy holiday season.

Ingredients

For this delectable barbacoa beef, you'll need the following:

Beef and Base

• 3-4 pounds of beef chuck roast, preferably well-marbled for tenderness
• 1 tablespoon of olive oil
• 1 onion, roughly chopped
• 4 cloves of garlic, minced

Spices and Sauces

• 2-3 whole chipotle peppers in adobo sauce (adjust for heat preference)
• 2 tablespoons of adobo sauce (from the chipotle can)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 cup beef broth
• 1 tablespoon of apple cider vinegar
• Salt and pepper to taste

For Serving

• Fresh cilantro
• Lime wedges
• Warm tortillas

How to Make Slow Cooker Barbacoa Beef (Step-by-Step)

This easy and delicious slow cooker recipe will guide you through creating perfectly tender barbacoa beef.

Step 1: Sear the Beef

In a large skillet over medium-high heat, heat the olive oil until it shimmers. While waiting, season the beef chuck roast generously with salt and pepper. Once the oil is hot, carefully place the roast in the skillet and sear on all sides until beautifully browned-about 3 to 4 minutes per side. The sizzling sound is music to my ears!

Step 2: Prepare the Sauce

In a blender, combine the chopped onion, minced garlic, chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, bay leaf, and beef broth. Blend until smooth. The vibrant color and aroma will make your mouth water!

Step 3: Combine in Slow Cooker

Transfer the seared beef to your slow cooker. Pour the blended sauce over the beef, then drizzle the apple cider vinegar on top. This kick of acidity balances the richness of the beef.

Step 4: Cook Time

Set your slow cooker on low for 8-10 hours or high for 4-5 hours. The anticipation builds as the aroma fills your home, transporting you to a bustling Mexico City kitchen.

Step 5: Shred and Serve

Once the cooking time is up, remove the beef from the slow cooker, using two forks to shred it into bite-sized pieces. Return the shredded beef to the slow cooker and stir to combine with the sauce.

Step 6: Garnish and Enjoy

Serve the barbacoa hot, garnished with fresh cilantro and lime wedges. I love wrapping it in warm tortillas, adding a sprinkle of diced onion and avocado for extra flavor.

Common Mistakes to Avoid

• Don't Skip the Searing: Skipping the searing step will lead to a lack of depth in flavor. The caramelization creates a beautiful crust that enhances the final dish.
• Avoid Overcooking: Cooking on high too long can dry out the beef. Stick to the recommended times to keep it juicy and tender.
• Watch the Spice Level: Adjust the number of chipotle peppers based on your heat tolerance-it's easy to go overboard!

Tips and Tricks for Success

• For an extra layer of flavor, add a tablespoon of brown sugar to the sauce mixture; this balances out the heat beautifully.
• This dish can be used in multiple ways-try it in tacos, burritos, or as a topping on nachos for a fun gathering.
• Serve with a side of Mexican street corn for a delightful twist on traditional flavors.

Variations

• Use pork shoulder instead of beef for a different protein option.
• Substitute vegetable broth for beef broth to make it a vegetarian-friendly option without the meat.
• Swap chipotle peppers for jalapeños if you prefer a milder heat.

How to Serve

• Garnish with fresh cilantro and lime wedges.
• Wrap in warm tortillas, adding diced onion and avocado for extra flavor.
• Serve over rice or in a bowl with your favorite toppings for a hearty meal.

Make Ahead and Storage

• Make Ahead: You can prepare the sauce a day in advance and store it in the refrigerator until ready to use.
• Storage: Store leftover barbacoa in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently warm it on the stove or in the microwave, adding a splash of broth if it looks a bit dry.
• Freezing: Freeze the barbacoa beef for up to 3 months. Let it cool completely before transferring it to freezer-safe containers.

Recipe Notes / What I Learned

Making barbacoa is incredibly satisfying-watching the flavors meld and deepen over hours is a lesson in patience that leads to such a rewarding dish. I also discovered that allowing the beef to rest a little before shredding results in a juicier outcome. Enjoy the process; it's truly worth the wait!

Yield and Serving Size

Yield: 6-8 servings · Serving Size: 1 cup

Nutrition Snapshot

Estimated Nutrition Per Serving: ~350 calories · 25g protein · 12g carbs · 22g fat

Recipe by:

Dana Ramsey

Tender Slow Cooker Barbacoa Beef for Festive Gatherings

A simple and delicious way to prepare tender barbacoa beef in your slow cooker, perfect for any festive gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Group: Beef and Base

• 3-4 lb. beef chuck roast, well-marbled
• 1 Tbsp. olive oil
• 1 onion, roughly chopped
• 4 cloves garlic, minced

Group: Spices and Sauces

• 2-3 whole chipotle peppers in adobo sauce adjust for heat preference
• 2 Tbsp. adobo sauce from the chipotle can
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. smoked paprika
• 1 bay leaf
• 1 cup beef broth
• 1 Tbsp. apple cider vinegar
• Salt and pepper to taste

Group: For Serving

• Fresh cilantro
• Lime wedges
• Warm tortillas

Equipment

• Slow cooker
• Large skillet
• Blender

Method

 

1. In a large skillet over medium-high heat, heat the olive oil until it shimmers. Season the beef chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides until beautifully browned—about 3 to 4 minutes per side.
2. In a blender, combine the chopped onion, minced garlic, chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, bay leaf, and beef broth. Blend until smooth.
3. Transfer the seared beef to your slow cooker. Pour the blended sauce over the beef, then drizzle the apple cider vinegar on top.
4. Set your slow cooker on low for 8-10 hours or high for 4-5 hours.
5. Once the cooking time is up, remove the beef from the slow cooker and shred it into bite-sized pieces. Return the shredded beef to the slow cooker and stir to combine with the sauce.
6. Serve the barbacoa hot, garnished with fresh cilantro and lime wedges.

Notes

Making barbacoa is incredibly satisfying—watching the flavors meld over hours is a lesson in patience that leads to such a rewarding dish.

FAQs