This Slow Cooker Barbacoa Beef has become one of our family favorites. Tender fall apart beef that simmers all day long in flavorful Mexican spices. If you are a fan of Chipotles Barbacoa Beef, you are going to love this recipe. We love to use the Barbacoa for quick and easy tacos. It’s perfect on a soft tortilla piled high with fresh pico de gallo, avocados and a squeeze of fresh lime juice.
My very favorite slow cooker recipes are the ones that take the least amount of preparation. On busy mornings, I just want to throw it in the slow cooker and go. With this barbacoa recipe, you simply season the meat and start the slow cooker. No need to sear the meat (though you can if you prefer) or add any additional liquids. The roast will release it’s own fat and liquid as it cooks. Starting the meat is a dry crock pot lets the meat develop it’s own flavorful crust similar to searing.
Start with a good quality cut of boneless chuck roast. A good quality cut will have a nice amount of fat that will render out in the slow cooker without being overly fatty. For very best results, use a fresh chuck roast you have not frozen.
Season meat on all sides and place is slow cooker.
Cover and cook on low for 8-9 hours, or until tender. You can see in the picture below that the roast has released plenty of liquid. You can also see that starting it in a dry crockpot has allowed the edges of the roast to develop a kind of soft crust that has a lot of flavor and adds texture to the meat.
Once the meat is tender, it’s time to shred and serve. Don’t discard the flavorful cooking liquid. Keep the juices in the slow cooker and let them combine with the shredded meat.
- 3 1/2 pounds of good quality boneless chuck roast
- 1 tablespoon of kosher salt
- 1 tablespoon of chili powder
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- freshly ground black pepper
- Place boneless chuck roast in slow cooker and use seasoning to season on all sides.
- Cover and cook on low in slow cooker for 8-9 hours, or until meat is fork tender.
- Once meat is tender, shred in slow cooker and serve.
Do not add any extra liquid to slow cooker. The meat will release it's own fat and juices while cooking. Combine the cooking liquid in the slow cooker with the shredded meat to keep it moist and flavorful.
Perfect on tacos, in burritos, burrito bowls or just as a main dish with rice and beans!
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See my one-pot recipe here:
More easy dinner recipes here: