This easy Slow Cooker Barbacoa Recipe 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 the Chipotle Barbacoa recipe, you are going to love this barbacoa. We love to use the Barbacoa for quick and easy tacos. It’s perfect on a warm corn tortilla piled high with fresh pico de gallo, avocados and a squeeze of fresh lime juice.
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Slow Cooker Barbacoa Beef Recipe
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. I recently updated this recipe and photos to start with searing the chuck roast over a medium-high heat. This step is great and gives it added color and flavor, but it’s not required if you are in a hurry! 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. Cover and cook on low for 8-9 hours, or until tender. 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. This easy barbacoa recipe is intended to be a version that anyone can enjoy with affordable ingredients readily available at any grocery store. Find my Instant Pot version here: Instant Pot Barbacoa
Ingredients for Easy Slow Cooker Barbacoa
- Beef Chuck Roast – look for a good quality chuck roast with even marbling.
- Beef Broth – low sodium beef broth. Beef bullion and water is a good substitute. If you have chicken broth instead of beef broth, in a pinch you can use the equivalent amount of chicken broth with a splash of soy sauce to give the chicken broth a meatier flavor.
- Oil – vegetable oil or any other neutral high heat oil for searing, like avocado oil.
- Seasonings – Chili Powder, Garlic Powder, Onion Powder, Cumin, Paprika – alternatives seasonings or additions can be bay leaves, fresh or dried, and dried oregano. If you prefer, you can use sliced onions and minced garlic cloves instead of garlic powder and onion powder. Use 1 onion and 4 cloves garlic. Instead of using a marinade, I use a dry seasoning rub which flavors the meat as it cooks slow and low.
- Kosher Salt and Freshly Ground Black Pepper – I use Morton’s Kosher Salt. If using table salt, you need to reduce the amount of salt by half to avoid over salting.
- Lime – fresh lime juice adds the acid that cuts through the fat and let’s you taste the seasonings. It takes the flavors to the next level. A splash of apple cider vinegar is a great substitute.
- Cilantro – adds freshness. If you don’t care for cilantro you can skip this ingredient or use fresh parsley or green onions.
How to Make Tender Barbacoa Beef in the Slow Cooker
- Heat a large skillet with oil over medium high heat.
- Sear chuck roast on both sides to brown just the exterior. Transfer chuck roast and all juices to a 6 quart slow cooker.
- Combine seasonings, kosher salt, and pepper in a small bowl and season chuck roast on all sides.
- Add beef broth to slow cooker. Cover and let cook on low until you can shred beef easily.
- Let beef rest, then shred in slow cooker combining with the juices that have been released.
- Squeeze fresh lime juice over the barbacoa beef and sprinkle with cilantro. Taste and adjust seasoning as needed.
How to Serve Barbacoa
There are an endless amount of ways to serve delicious barbacoa. Here are just a few ideas:
- Street Style Barbacoa Tacos – top warm corn tortillas with shredded beef barbacoa, finely diced white onions, plenty of cilantro, mexican hot sauce or salsa.
- Crispy Barbacoa Tacos – Fry corn tortillas until crispy and fill with beef. Top with shredded lettuce, queso fresco or cotija cheese, and sliced tomatoes.
- Soft Barbacoa Taco Supreme – warm small flour tortillas and fill with shredded barbacoa beef. Top with shredded lettuce, sour cream, guacamole, Colby jack cheese, and diced tomatoes.
- Barbacoa Quesadilla – butter burrito sized tortilla and fill with barbacoa beef, shredded mexican cheese, and black beans. Toast in a nonstick skillet until golden brown. Serve with sour cream and guacamole.
- Barbacoa Taco Salad – barbacoa, black or pinto beans, cheese, diced tomatoes, salsa, sour cream, guacamole on a bed of crispy shredded romaine. Add some tortilla chips or Fritos for crunch!
- Burritos – in a softened tortilla, add refried beans, mexican rice, shredded cheese, hot sauce, and any topping you prefer. To make chimichangas, toast the burrito after assembling.
- Barbacoa Burrito Bowl – use this beef barbacoa recipe to make your own homemade burrito bowls. Use cilantro lime rice, black or pinto beans, shredded cheese, romaine lettuce, pico de gallo, salsa, guacamole, and sour cream.
- Walking Tacos – this is what we serve for the 4th of July! A big slow cooker full of tender shredded barbacoa beef. Fritos, Doritos, or Tortilla Chips in small trays or individual bags. Offer a variety of taco toppings so they can build their own walking taco. Beans, cheese, sour cream, guacamole, salsa, diced tomatoes, and shredded lettuce.
- Barbacoa Plate – this is also a favorite for family parties or events. Serve the meat as the main dish with refried beans, mexican rice, salsa, fresh green salad and soft tortillas. This works for Sunday night dinner too, then reuse the barbacoa leftovers the next day for burritos or tacos.
What is Barbacoa?
Barbacoa is the Spanish word for barbecue. In modern Mexico this can refer to the style of cooking the meat, which is cooked low and slow in a pit or underground oven, or the meat itself. The meat can be beef, goat, or even lamb. In the United States, barbacoa most commonly uses, beef cheeks, beef brisket, or chuck roast and the term refers to the meat itself. The meat should be very tender and highly seasoned. There is some liquid from the juices released during cooking and the meat is very moist, but unlike Birria there is not a lot of liquid with the meat.
How to Store Barbacoa Beef
Let meat cool and store in an airtight container for up to three days in the fridge. Alternately, you can freeze the barbacoa in usable portion sizes for up to three months. Use a a freezer safe storage bag and make sure all excess air has been removed.
How to Reheat Barbacoa Beef
The ideal way to reheat barbacoa quickly is on a stove top. Once the barbacoa has been chilled, you will see hard bits of fat mixed in with the meat. Those are important for reheating! Heat in a covered nonstick skillet with a splash of beef broth or water over a low heat until meat is heated through. The bits of fat will melt back into the meat and keep it moist. Break up and evenly spread out meat as much as possible.
How long to cook Barbacoa in the Slow Cooker?
The ideal time for barbacoa, if using a 3.5 pound chuck roast in the slow cooker, is on low for 8-9 hours. The meat should be fork tender and shred very easily. If cooking on high, the time can be more variable but is usually 6-7 hours.
Slow Cooker Tip
Avoid opening the slow cooker while it’s cooking. The slow cooker takes a long time to come to temperature and looses heat every time the lid is removed.
- 1 tablespoon vegetable oil
- 3 1/2 pounds boneless chuck roast good quality
- 1/2 cup low sodium beef broth
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tsp freshly ground black pepper
- 1 lime
- 1 tablespoon freshly minced cilantro
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In a large skillet, heat tablespoon of vegetable oil on high, sear roast on both sides.
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Mix salt, pepper, chili powder, garlic powder, onion powder, cumin, and paprika in a small bowl. Place boneless chuck roast in slow cooker and use seasoning to season on all sides. Add beef broth to slow cooker.
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Cover and cook on low in slow cooker for 8-9 hours, or until meat is fork tender.
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Once meat is tender, shred in slow cooker and serve with a squeeze of fresh lime juice and a sprinkle of cilantro.
Perfect on tacos, in burritos, burrito bowls or just as a main dish with rice and beans!
MORE MEXICAN RECIPES
- Easy Mexican Rice Recipe
- Instant Pot Mexican Rice
- Slow Cooker Refried Beans
- Sheet Pan Chicken Fajitas
- Skillet Enchiladas
- Loaded Sheet Pan Nachos
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Oh my goodness! This looks amazing! my mouth wont stop watering! 🙂
Do you use the entire mix of seasoning?
Yes, use all the seasoning listed.
Good to know…thank you!
I know this is the updated version, I actually prefer the older version better for myself…can you remind me what the difference…I used to make this every weekend. Unfortunately I’ve been so busy this past year, I haven’t had the chance. Thanks again!
Hi John! The older version had no searing and no broth. The seasonings are the same. ?
Yum – thank you. Happy Holidays to you and your family.
I think the recipe has vanished! I can’t find it on the page and this is one of my husband and I’s favorite!
Sorry, my website had a little hiccup last night. The recipe is visible again. Thanks for letting me know!
Hi – have you ever cooked the beef on high? I was hoping to cook it for dinner tonight but it’s already 12:30pm. :/
Did you try it on high? You could probably get away with about 6 hours on high.
Yes, I actually prefer cooking mine on high now bc I feel it yields a more tender roast. U can start checking it at 5 hrs, on high, but it will likely take about 6.
Do you think you could do this with pork? I made it before with beef and loved it but accidentally bought the wrong meat at the grocery store this time!
I think that will work great!
Do you think you could do this with a pork loin? I made it before with beef and loved it but I accidentally bought the wrong meat at the store this week!
This is the best homemade Barbacoa! So easy to prepare and super yummy. My family keeps asking when I will be making it again. I am actually maki again today and I am making 2 roasts as I have a very large slow cooker. The seasoning is perfect and the liquid it creates is just the right amount. Thanks for such a wonderful recipe.
That’s so great! Thanks for taking the time to comment!
Hi,
How large is your slow cooker and how much time did you set it for? Im trying to make 6lbs.
This is a fantastic recipe! I picked it because I needed something quick and easy to do with a chuck roast in the freezer. The meat is so flavorful and literally fell apart when I went to shred it. I found it a bit salty so I will adjust that next time, but the spice mix was otherwise perfect. Thank you!!
this is not Barbacoa I’m sure it is good but not Barbacoa the real thing is made with cheek meat try cheek meat and you will see what real barbacoa is.
Barbacoa is actually made with lamb and it is cooked underground for 12 hours. I lived in Mexico for 6 years and my husband owned an authentic Barbacoa restaurant! I don’t eat lamb so this sound so good!
And my New Mexico friends whose family is from Mexico said they traditionally use goat meat; so, maybe it depends on what part of Mexico you’re from on what meat they use. Most people in the United States use beef.
Do you think id be able to make 6lbs (double the recipe) of this in a 6qt crockpot?
I think so!
I tried this recipe w friends. Absolutely amazing. Your recipes are simple n good. Thanks.
Is browning the meat the only change you made in the update? Is the broth another change?My family has loved the original and I don’t recall it including broth . Thank you!
Can this be made in an instant pot?
I forgot to buy beef broth, but I have veggie broth. Will that make a big difference do you think?
I was wondering the same thing I only have veggie broth :/
I love having new slow cooker recipes to try. This looks so good!
The searing step is a bit more to do but oh so worth it! I used this for tacos last night and am planning on making burrito bowls today. Thank you!
This is incredible! Homemade is always the best and this is an incredible recipe!
This was a huge hit at my house!! Thank you for the recipe!
It’s so good! One of my favorite way to eat tacos!
I have made this many times and love it! Do you know what the proper conversion of cooking time would be if you wanted to cook in an instant pot?
I made this for dinner today. It was a big hit with my family!! My mother LOVED it as much as me. This recipe will be added to my box of favorites for sure!
Thank You so much for sharing!!
This looks so amazing! I love slow cooker meat. 🙂
I tried this recipe the other night. I think it’s my husband’s new favorite way to eat beef! So flavorful.
Looks amazing! Can’t wait to try it.
Excellent flavor! I even made a little extra to eat for lunch tomorrow.
I made this just as recipe called for and it was awesome. We are Texans and my family loved these tacos. Meat was very moist , tender and flavorful. I can not wait to make again. This recipe is going into rotation around here for sure. Easiest thing i have ever made.
This continues to be one of my family’s favorite dinners. SO GOOD every time.
This looks so delicious and tasty! I can’t wait to make this!
The meat comes out so tender and so flavorful! Love making it in the slow cooker!
For an Instant Pot, pressure cook for 35 minutes. Do a slow release.
This sounds delicious!!!
Can I make this in an instant pot?
Yes! I have an Instant Pot version! https://www.number-2-pencil.com/instant-pot-barbacoa-recipe-3/
This is not Barbacoa this is just shredded beef. Barbacoa is cheek meat of the cow the meat is very different in taste and texture.
This is a very good recipe. A new favorite meal at our house.
LOVED this recipe!! It was full of flavor and a huge hit at our house! Thank you for that!
This recipe was incredibly easy and I was able to make it with spices I already had in my pantry. I followed the recipe exactly, EXCEPT I made it in our pressure cooker. I cooked it on medium heat, high pressure for 1 hour and the meat was falling apart just taking it out of the pressure cooker. Super easy and will certainly make again. Many thanks.
Ohhhhmmmmmgeeee! These are absolutely amazing 😉 my family loved them. This is definitely a keeper. Thanks so much ❤️
Amazing ! My picky children even loved this!
I made this before with a roast (it was amazing!) but I’m wondering if you’ve ever tried it with stew meat? If so, did you adjust the cooking time? I can’t imagine it would need the full time in the crockpot. I have some in the freezer that needs to be used up.
I haven’t tried it with stew meat, but I think it would work just fine. I can’t say for sure on the timing since I haven’t tried it myself.
Awesome! I’ve actually never had Chipotle’s barbacoa, but I have had it in Mexico and this is the most authentic flavor I have had other than in Mexico. Highly recommend.
My family LOVES this recipe!! It’s so good I usually add a little more broth (because we enjoy the broth so much) and tried it with chipotle peppers in adobo. I mix them in the food processor with cilantro and garlic. It’s so good and kicks the heat up slightly. Thanks for this recipe, it’s a huge hit!
What is the benefit of searing the meat before adding it to the crockpot?
Added flavor and texture.
After the meat was ready, I spread it out on a foil lined baking sheet (for easier clean up) and put it in the oven on high broil and got the edges crispy before serving! Such an amazing way to finish off a great recipe!
This was amazing. My entire family of 8 loved it!
Just finished making this,
it turned out perfect!! I only had it in for little over 6 hours before it was falling apart! Flavor is wonderful
I will make this again!!
We love this recipe! The meat falls apart and it makes wonderful leftovers! I do find the seasoning a bit too salty, so next time I make it I will make that adjustment. Thank you!
A quick way to shred the meat, cut into large chunks (removing any bones) & put it in the bowl of a strong mixer (I lave a lift bowl Kitchen Aid) & beat with the paddle beater until shredded. Be careful not to over eat, or it may turn into pâté! Then return it to the slow cooker to keep warm.
We love this recipe!! So flavorful! We want to try to make it with a Dutch oven— what would be the timing and recipe equivalents?? Greatly appreciate your help!
The slow cooker works so well, I haven’t tried it on the stovetop or in the oven. I will update the post with timing if I do!
One of our go-tos! We like making quesadillas with the meat, served with salsa verde and guac. So delicious and easy, people are impressed but all I did was follow the recipe!
I’ve made this recipe many times and have tried it with beef, pork shoulder or chicken. It’s fantastic with any protein. Everyone loves it. I especially love it for feeding a crowd. If there is leftovers, it freezes well.
When you say salt and pepper before you sear- do you still add salt and pepper to the seasoning mix?
Hello! I just updated the instructions and streamlined the steps!
I was looking for calorie count per serving & did not see it anywhere. Thank you
Just updated and added to the post!
One of my go-to recipes! We love use this barbacoa recipe for taco night or for our favorite nachos and it was so delicious and satisfying!
My family said this was the best thing I have cooked all month! It was so easy and turned out absolutely perfect! We had plenty of leftovers for lunches also, which is a huge bonus.
We used it for tacos and it was a huge hit all around!
Excellent!! The meat was delicious!!! I skipped the searing step and it was still amazing!