This slow cooker barbacoa solves all my problems. Well, two of them. I’ve been craving Chipotle all week, but have also been too lazy to actually drive the 2.3 miles to get it. So, I did what any other person would do. I texted babe an ingredient list and continued to watch Golden Girls. Reasonable? Reasonable.

blue bowl of shredded beef with 2 lime wedges and cilantro shreds. this recipe

Beefed up.

Using a chuck roast is your best bet, since it does best when cooked slowly over a long period of time. This method of cooking breaks down the tough connective tissues and renders the fat down. The result? Delicious, tender beef that gets “tear it apart with a fork” soft.

If you can’t find chuck roast, you can sub in a similar lean cut of meat. Good examples are tri tip roasts, top or bottom round roasts, or rump roasts.

Simply toss the beef chunks, veggies and seasoning into a slow cooker, and cook on low for up to 8 hours. If you’re shorter on time, you can cook on high for 4 hours. Either way, your kitchen (and the entire house!) will smell like Chipotle’s dreams when it’s done.

Top it all off.

tray of corn tortillas filled with shredded beef, tomatoes, onion and lettuce.

This slow cooker barbacoa is absolutely amazing on anything you choose to serve it, and only gets better with the stuff you add on top of it. Make up a burrito bowl with some brown rice, wrap it up like a street taco or fajita, or use a crunchy taco shell.

Print
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tacos filled with shredded beef, onion, tomato and lettuce.

Slow Cooker Barbacoa

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  • Author: Megan
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours + 15 minutes
  • Yield: 12 servings 1x
  • Category: Dinner, Beef
  • Method: Slow Cooker
  • Cuisine: Mexican
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Description

Tender chuck roast and a blend of yummy spices come together in a slow cooker for an easy weeknight meal that doesn’t disappoint.

Ingredients

Units Scale
  • 3–4 lbs beef chuck roast (cut into 2 inch chunks)
  • 1/2 cup beef stock
  • 2 TB garlic paste (or 4–5 minced cloves)
  • 2 chipotle peppers in adobo sauce (chopped)
  • 4 oz diced green chiles
  • 1 small sweet onion, chopped
  • 1/4 cup fresh lime juice
  • 1 tsp lime zest
  • 2 TB apple cider vinegar
  • 3 bay leaves
  • 1/2 TB ground cumin
  • 1 TB dried oregano
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp ground cloves

Instructions

  1. Combine all ingredients into a slow cooker, tossing well to combine thoroughly. Cover and cook for 6-8 hours on low, or 3-4 hours on high.
  2. When the beef has finished cooking, shred it using 2 forks. Stir the beef with the juices, and cover again. Set the slow cooker to the “warm” setting (if you have one) and allow the beef to soak up the juice for another 15 minutes.

Nutrition

  • Serving Size: 3 oz
  • Calories: 163
  • Sugar: 1 g
  • Sodium: 513.6 mg
  • Fat: 5.8 g
  • Saturated Fat: 1.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 3.1 g
  • Fiber: 0.7 g
  • Protein: 22.7 g
  • Cholesterol: 67 mg

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