Name: Slow Cooker Barbacoa Beef
Prep time: 20 min
Cook time: PT-486146H43M33S
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 1 (3–5 lb) beef chuck roast, trimmed of excess fat, cut into 8–10 pieces; 1 tbsp vegetable oil; ½ cup mild red enchilada sauce; 2 (4 oz) cans mild chopped green chiles; 2 chipotles in adobo sauce, minced (approx. 2 tbsp); 2 tbsp lime juice; 2 tbsp apple cider vinegar; 2 tbsp brown sugar; 1 tbsp Worcestershire sauce; 1–3 tsp liquid smoke (adjust to desired smokiness); 1 tbsp ground cumin; 1 tbsp dried oregano; 2 tsp salt; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp chili powder; ½ tsp smoked paprika; ¼ tsp ground cloves; ¼ tsp ground cinnamon; 2 bay leaves

Description

A tender and flavorful beef barbacoa slow-cooked to perfection with a blend of smoky chipotle, tangy lime, and aromatic spices. Ideal for tacos, burritos, or bowls.

Ingredients

For the Beef:

1 (3–5 lb) beef chuck roast, trimmed of excess fat, cut into 8–10 pieces
1 tbsp vegetable oil

For the Slow Cooker:

½ cup mild red enchilada sauce
2 (4 oz) cans mild chopped green chiles
2 chipotles in adobo sauce, minced (approx. 2 tbsp)
2 tbsp lime juice
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1–3 tsp liquid smoke (adjust to desired smokiness)
1 tbsp ground cumin
1 tbsp dried oregano
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp smoked paprika
¼ tsp ground cloves
¼ tsp ground cinnamon
2 bay leaves

Instructions

Sear the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef pieces until browned on all sides.
Prepare the Slow Cooker: Transfer the seared beef to the slow cooker.
Mix the Sauce: In a bowl, combine the red enchilada sauce, chopped green chiles, minced chipotles, lime juice, apple cider vinegar, brown sugar, Worcestershire sauce, and liquid smoke. Stir in the ground cumin, dried oregano, salt, garlic powder, onion powder, chili powder, smoked paprika, ground cloves, and ground cinnamon. Pour this mixture over the beef in the slow cooker.
Add Bay Leaves: Place the bay leaves into the slow cooker.
Cook: Cover and cook on LOW for 8–10 hours, or until the beef is tender and easily shreds with a fork.
Shred the Beef: Remove the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it with the juices.

Serve: Serve the barbacoa beef in tacos, burritos, or over rice.

Notes

For a spicier kick, increase the amount of chipotles in adobo sauce.

This barbacoa beef can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Serve with your favorite toppings such as chopped cilantro, diced onions, lime wedges, and salsa.

Prep Time: 20 minutes
Cook Time: 8–10 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican

Keywords: slow cooker, barbacoa beef, Mexican cuisine, shredded beef, tacos