Name: Slow Cooker Beef Chuck Roast Barbacoa Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 3 lb beef chuck roast; 2 medium onions, chopped; 6 cloves garlic, minced; 1 cup fresh cilantro, chopped (plus more for garnish); 2 tsp ground cumin; 2-4 chipotle peppers in adobo sauce, minced (adjust to taste); Juice of 2 limes; 1 cup low-sodium beef broth; Salt and pepper to taste

Description

This Slow Cooker Barbacoa recipe delivers tender, flavorful shredded beef infused with smoky chipotle peppers and fresh cilantro. Perfect for tacos, burritos, or bowls, it uses a beef chuck roast slow-cooked to melt-in-your-mouth perfection with a blend of spices, lime juice, and a hint of cumin. The slow cooker method makes it an easy, hands-off meal ideal for busy days.

Ingredients

Scale

Main Ingredients

3 lb beef chuck roast
2 medium onions, chopped
6 cloves garlic, minced
1 cup fresh cilantro, chopped (plus more for garnish)
2 tsp ground cumin
2-4 chipotle peppers in adobo sauce, minced (adjust to taste)
Juice of 2 limes
1 cup low-sodium beef broth
Salt and pepper to taste

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Instructions

Prepare the aromatics: Chop the onions and mince the garlic finely to release their flavors during cooking.
Season the beef: Season the 3 lb beef chuck roast evenly with salt and pepper to enhance its natural flavor.
Sear the beef (optional): For added depth, sear the roast in a hot skillet until golden brown on all sides, about 3-4 minutes per side. This step adds caramelization and richer flavor but can be skipped if desired.
Combine ingredients in slow cooker: Place the beef roast in the slow cooker. Add the chopped onions, minced garlic, 2-4 minced chipotle peppers in adobo sauce (adjust based on spice preference), ground cumin, lime juice from 2 limes, and 1 cup low-sodium beef broth to the cooker.
Slow cook the beef: Cover and cook on the low setting for 8-10 hours. The low and slow method allows the meat to become tender and easily shreddable.
Shred and finish: Remove the beef from the cooker and shred it using two forks. Mix the shredded meat back into the slow cooker juices along with 1 cup of fresh chopped cilantro for a bright, fresh finish. Serve hot, ideally over warm tortillas with extra cilantro garnish.

Notes

Searing the beef is optional but recommended for richer flavor.
Adjust chipotle peppers according to your preferred spice level.
Use low-sodium beef broth to control the saltiness of the dish.
Leftover barbacoa can be refrigerated for up to 4 days or frozen for up to 3 months.
Great served with warm corn or flour tortillas and your favorite toppings like diced onions, lime wedges, and avocado.