Slow Cooker Barbacoa Beef is a tender Mexican shredded beef that you can use in shredded beef tacos, and beef rice bowls. This crock pot Barbacoa Beef is super flavorful and couldn’t be easier to make!
Slow Cooker Barbacoa Beef
You would think that with summer there would be more time to cook. Well, I was wrong about that as it has been a very busy summer so far! Thank goodness for my slow cooker! I have been using it a lot more lately so I can work and also take care of all of my summer projects!
Today I was feeding a crowd, so what better than a tasty Mexican shredded beef? This is Slow Cooker Barbacoa Beef, cooked in some flavorful ingredients and shredded to make the BEST shredded beef tacos, or even rice bowls. It makes a lot, though that depends on the size of your roast.
What is Barbacoa? Well, it’s a spicy, flavorful Mexican meat (goat, a cow’s head-beef, lamb) cooked in seasonings on a slow heat, often in the ground, for hours. Then shredded and served with tortillas and all kinds of tasty fixings. The word Barbecue is derived from Barbacoa, which originated in the Caribbean.
Here’s the easy steps to make Slow Cooker Barbacoa Beef:
You can brown the meat chunks in oil in a skillet before placing in the slow cooker, if you have time. It does give more depth of flavor. However, if you are pressed for time, just make Slow Cooker Barbacoa Beef without browning the meat. It’s delicious!
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!
Slow Cooker Barbacoa Beef freezes well. I have kept it in the freezer for 3 months and it was still tasty!
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Slow Cooker Barbacoa Beef is a tender Mexican shredded beef that you can use in shredded beef tacos, and beef rice bowls. This crock pot Barbacoa Beef is super flavorful and couldn't be easier to make!
- 1 3-4 lb Beef Chuck Roast*
- 1 Tbsp Oregano (Mexican, if you have it)
- 1 Tbsp Cumin
- 1/2 tsp Cloves, ground
- 1/4 tsp Cinnamon
- 2 tsp Kosher Salt (or 1 1/2 tsp table salt)
- 1/2 tsp Pepper
- 1 Tbsp Smoked Paprika
- 1 Tbsp Brown Sugar
- 1 7 oz can Diced Green Chiles, mild (I like fire roasted)
- 2-3 Chipotles in Adobo, chopped (canned)
- 2-3 Tbsp Adobo Sauce, from the can
- 1 Yellow Onion, diced
- 5 cloves Garlic, minced
- 3 Bay Leaves
- 3 Tbsp Apple Cider Vinegar
- 2-3 Tbsps Lime Juice, fresh (about one lime)
- 1 cup Beer, I use Mexican dark beer (or beef broth)
- Diced Onion
- Sour Cream
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!
- *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.
Resources to Make This Recipe and More
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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?
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