Slow-Cooker Barbacoa

This slow-cooker barbacoa is a flavorful, tender beef dish infused with smoky chipotle, warm spices, and tangy lime. Perfect for tacos, rice bowls, or burritos, this dish is cooked low and slow for maximum flavor. Serve it with cilantro-lime rice and fresh garnishes for an authentic and delicious meal.

5 from 1 vote

$15–$25 depending on ingredient quality

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Prep Time 45

Cook Time 7

Total Time 7 45

Course Main Course, Main Dish

Cuisine Mexican, Tex-Mex

Servings servings

Calories 220 kcal

Equipment

Blender For making the barbacoa sauce.
Slow Cooker (4 or 5-quart): For slow-cooking the beef.
Cutting Board & Knife: For slicing garlic and prepping ingredients.
Measuring Cups & Spoons For accurate ingredient portions.
Large Saucepan with Lid: For cooking the rice.
Wooden Spoon or Spatula For stirring and mixing.
Forks: For shredding the beef.
Serving Bowls or Plates: For plating the final dish.

Ingredients

¼ cup lime juice
¼ cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves thinly sliced
4 tsps ground cumin
3 tsps dried oregano
1½ tsps ground pepper
¾ tsp salt
½ tsp ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast about 3 – 4 lbs
3 bay leaves

Rice:

3 cups water
2 cups jasmine rice uncooked , rinsed, and drained
3 tbsps butter
1½ tsps salt
½ cup fresh cilantro minced
2 tbsps lime juice

Optional:

sliced radishes
fresh cilantro leaves
lime wedges

Instructions

Put the first 9 ingredients into a blender; cover and process until smooth. Add broth; pulse to combine.¼ cup lime juice
¼ cup lime juice, ¼ cup cider vinegar, 3 chipotle peppers in adobo sauce, 4 garlic cloves, 4 tsps ground cumin, 3 tsps dried oregano, 1½ tsps ground pepper, ¾ tsp salt, ½ tsp ground cloves
Place the roast and the bay leaves in a 4 or 5-quart slow cooker; pour the sauce over the top. Cook, covered, on low heat until the meat is tender, about 7 to 9 hours.3 bay leaves
1 boneless beef chuck roast, 3 bay leaves, 3 chipotle peppers in adobo sauce
Prepare the rice just about 30 minutes before serving. In a large saucepan, combine water, rice, butter, and salt; bring to a boil. Reduce heat; simmer, covered, until the liquid is absorbed and the rice is tender, about 12 to 15 minutes. Remove from the heat; gently stir in cilantro and lime juice.3 cups water
2 cups jasmine rice, 3 tbsps butter, 1½ tsps salt, 2 tbsps lime juice, ½ cup fresh cilantro
Remove the roast from the slow cooker; cool slightly. Discard the bay leaves and skim the fat from the cooking juices. Shred the beef with 2 forks; return to the slow cooker. Serve with rice, and if desired, with radishes, cilantro, and limes.sliced radishes
½ cup fresh cilantro, sliced radishes, lime wedges

Notes

Serving Tips:

Serve in tacos, burritos, rice bowls, or quesadillas.
Pair with pico de gallo, avocado, cotija cheese, or pickled onions.

Cooking Tips:

Let the beef rest for 10 minutes before shredding for better texture.
Use bone broth instead of chicken broth for added richness.

Nutrition

Calories: 220kcalCarbohydrates: 39gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 814mgPotassium: 117mgFiber: 1gSugar: 0.4gVitamin A: 222IUVitamin C: 4mgCalcium: 36mgIron: 1mg

Keyword Chipotle Beef, Mexican Shredded Beef, Shredded Beef Tacos, Slow Cooker Barbacoa

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