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Slow Cooker Barbacoa Beef is tender, flavorful Mexican shredded beef that’s perfect for tacos, burrito bowls, nachos, and more! This easy crock pot recipe is loaded with smoky, tangy, spicy flavor and makes enough to feed a crowd, and is ideal for meal prep, parties, game day, Taco Tuesday, or family dinners. Crock pot Barbacoa is super flavorful and couldn’t be easier to make!
Crockpot Barbacoa Beef
When feeding a crowd, what’s better than tacos? And if you’re wanting to serve bold, authentic flavor with minimal effort, this Slow Cooker Barbacoa Beef is perfect.
It’s packed with savory spices, smoky chipotle, beer (or broth), and fresh lime. Then slow cooked to perfection until fall-apart tender.
Serve it in tortillas for amazing shredded beef tacos, pile it onto rice bowls, or use it in nachos, enchiladas, or salads. Try it with my Instant Pot Mexican Pinto Beans or Instant Pot Mexican Rice.
Why You’ll Love This Easy Crockpot Barbacoa Beef Recipe
• Easy to make – Minimal prep and the slow cooker does the work.
• Big flavor – Smoky, tangy, savory, rich, and a little spicy.
• Meal prep friendly – Great for batch cooking and freezing.
• Crowd-pleaser – Makes a lot. Perfect for parties, potlucks, Taco Tuesday, and is a favorite game day recipe!
It reheats very well, making this the perfect recipe for meal prep, leftovers, and make-ahead entertaining!
What is Barbacoa?
- The word Barbecue is derived from Barbacoa, which originated in the Caribbean.
- Traditionally, barbacoa is a spicy, flavorful Mexican meat (made with goat, lamb, or beef) cooked underground for hours.
- This is a home-cook-friendly version that uses a beef chuck roast and simmers all day in the crockpot (no hole digging required!).
- The beef is shredded and served with tortillas (or over rice or potatoes) and lots of tasty fixings.
Ingredients You’ll Need for Crockpot Beef Barbacoa
Tender, flavorful Mexican-style shredded beef is made easy in the crockpot, here’s what you’ll need:
FOR THE BEEF:
• Beef Chuck Roast (3–4 lbs)
SPICE MIX:
• Oregano (Mexican, if you have it), Ground Cumin, Ground Cloves, Cinnamon, Kosher Salt, Black Pepper, Smoked Paprika, Brown Sugar
AROMATICS:
• Diced Green Chiles (mild, fire-roasted if you like)
• Chipotles in Adobo + Adobo Sauce
• Yellow Onion
• Garlic
• Bay Leaves
LIQUID:
• Apple Cider Vinegar
• Fresh Lime Juice
• Mexican Beer or Beef Broth
FOR SERVING:
• Corn or Flour Tortillas
GARNISHES:
• Diced Onion, Cilantro, Avocado, Sour Cream, or whatever you like!
Helpful Tips
• Browning the meat before adding it to the crockpot adds extra depth of flavor.
• Adjust the spice level by using 2 chipotles for mild and 3+ for spicy.
• Make it alcohol-free by swapping the beer for beef broth.
How to Make Slow Cooker Barbacoa Beef
Prep the Ingredients
• Mix spices together, chop the onion, mince the garlic, and cut the beef into large chunks (you can brown the meat for extra flavor if you like).
Add to Slow Cooker
• Place the beef into the crockpot and sprinkle the spice mix over it. Toss to coat, then add the remaining ingredients and pour in the beer.
Cook Low and Slow
• Cover and cook on Low for 8 hours or High for 4 hours, or until the meat is tender and shreds easily.
Skim Fat
• Skim excess fat from the top using a spoon and discard.
Shred and Stir
• Remove the beef to a bowl and shred using two forks, then return to the slow cooker and stir well.
Serve and Enjoy
• Serve hot on tortillas, or over rice or potatoes, and top with your favorite garnishes!
Ways to Serve Barbacoa Beef
This versatile shredded beef is delicious in many ways:
Tacos (corn or flour tortillas)
Burrito bowls with cilantro lime rice
Barbacoa quesadillas or enchiladas
Nachos with melted cheese and toppings
Salads with avocado, black beans, and lime crema
Tucked into rolls for sliders or tortas
Frequently Asked Questions About Barbacoa
- What cut of beef is best for Barbacoa?
Chuck roast is ideal because it’s marbled and becomes tender when slow cooked. - Can I make this in the Instant Pot?
Yes, cook for 60 minutes on high pressure with a natural release. - Is this recipe spicy?
It’s moderately spicy. You can reduce or increase the chipotles to taste.
Slow Cooker Barbacoa Beef is perfect to serve at a party, Game Day, or to take to a potluck. Just set out a stack of tortillas, some chopped onion and cilantro, and let folks make their own shredded beef tacos! Yum!
How to Store Barbacoa Beef
Refrigerator:
Let the beef cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer:
Barbacoa beef freezes very well! Place cooled, shredded beef in a freezer-safe container or zip-top bag (removing excess air). Freeze for up to 3 months. Label with the date for best quality.
Reheating Tips:
Microwave: Reheat in 30–60 second bursts, stirring between each. Add a splash of broth if it seems dry.
Stovetop: Warm over medium heat in a skillet, covered, with a little liquid to prevent sticking.
Slow Cooker: For large portions, reheat on Low until warmed through, stirring once or twice.
You Might Also Like
Instant Pot Mexican Rice
Pulled Pork
Crock Pot Mississippi Pot Roast
Slow Cooker Sticky Chicken Drumsticks
If you make this yummy Mexican shredded beef recipe, drop a comment and a star rating below. I’d love to hear from you!
Slow Cooker Barbacoa Beef
Equipment
Ingredients
- 1 3-4 lb Beef Chuck Roast*
Spices (mix these together)
- 1 Tablespoon Oregano (Mexican, if you have it)
- 1 Tablespoon Cumin
- ½ teaspoon Cloves, ground
- ¼ teaspoon Cinnamon
- 2 teaspoons Kosher Salt (or 1 ½ teaspoons table salt)
- ½ teaspoon Black Pepper
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Brown Sugar
Add These After Spices
- 1 7-ounce can Diced Green Chiles, mild (I like fire roasted)
- 2-3 Chipotles in Adobo, chopped (canned)
- 2-3 Tablespoons Adobo Sauce, from the can
- 1 Yellow Onion, diced
- 5 cloves Garlic, minced
- 3 Bay Leaves
Liquid
- 3 Tablespoons Apple Cider Vinegar
- 2-3 Tablespoons Lime Juice, fresh (about one lime)
- 1 cup Beer, Mexican dark beer (or beef broth)
Garnish (after cooking)
- Diced Onion
- Cilantro
- Avocado
- Sour Cream
Instructions
- Prepare all of your ingredients first. Cut the meat (brown it in a little oil if you wish), dice the onion, mince the garlic, measure the spices and liquids, etc.
- Add the meat to the slow cooker and sprinkle the spices over it. Mix it well.
- Add the remaining ingredients and stir.
- Cook on Low for 8 hours or High for 4 hours, until meat is very tender. When done cooking, use a large spoon to skim off some of the fat before removing the meat.
- Then use tongs to remove the meat to a bowl, and use two forks to shred it.
- Place the shredded meat back into the crock and stir it well. Taste and adjust salt if needed.
- Serve with warm tortillas and rice, chopped onion, cilantro, avocado, sour cream, or whatever you like!
Notes
- *The number of servings will depend on the size of your roast. I usually use a 3 lb chuck roast and get about (10) 5 oz servings.
- Browning the chunks of meat in a skillet with a little oil before adding to the slow cooker will add depth of flavor. This isn't necessary, but some folks like to do this step, if they have time
- 2 Chipotles from the can will make this dish a little spicy, and 3 will give it a good kick. Also, using the adobo sauce from the same can really adds a nice subtle smoky flavor.
- If you don't want to use beer, just use beef or chicken broth. The idea is to add a liquid that has some flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this with some changes due to being on a ketogenic diet. I swapped the brown sugar for Swerve brown sugar substitute. I used beef broth instead of beer. I also happened to use lamb instead of beef. It is absolutely fantastic and I am glad there was lots of leftovers so I can enjoy it all week long.
Another delicious tasty recipe, thank you Sandy!
Hi could you use wine instead of beer?
Sure!
I loved this recipe! The meat was so tender and tasted so good! This is a keeper!
That’s great, Tracy! Thanks for the review!
This was really good. We made tacos. It made a lot so I froze some.
I’m so glad you liked it, Erin! Thank you for your