Table of Contents
We grew up on barbacoa – a delicious dish from central Mexico.
Traditionally beef is seasoned and slow-cooked in a pot in a deep hole in the ground, but ours uses one of our favorite appliances and shortcuts – a slow cooker.
This tender barbacoa beef is SO simple to make. You basically throw everything in the crock pot and let it marinate – just 5 minutes of prep! It really doesn’t get any easier than that.
Slow-cooker barbacoa is perfect for serving in tacos with fresh tortillas (our favorite option), in enchiladas, or with a side of rice and beans. With so many tasty choices, it’s sure to be on your monthly dinner rotation!
Why we think you’ll love it:
- Just 5 minutes of prep. Throw it all in the slow cooker and let it do all of the work – our favorite kind of dinner!
- The seasonings. Fresh garlic and cilantro, green chilis, lime juice, and a smattering of seasonings make this Mexican beef dish irresistible.
- Serve it your way. Fill tacos or enchiladas, serve it alongside fresh tortillas, or with rice and beans. There are so many delicious ways to enjoy barbacoa!
Barbacoa Ingredients and Substitutions
- ½ cup beef broth, low sodium – or beef stock
- 2 tablespoons apple cider vinegar
- 3 tablespoons lime juice – fresh from 2 medium limes, or use bottled juice
- 4 teaspoons minced garlic – about 5 garlic cloves, see How to Mince Garlic
- 1 (4 ounce) can green chilies
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1½ teaspoons garlic salt (with parsley flakes)
- ½ teaspoon black pepper
- 3-4 pounds chuck roast, cut into 6-8 chunks – Pick a deep red roast with lots of even marbling (fat) throughout.
- ¼ cup chopped fresh cilantro, for garnish
- lime wedges, optional
- Serve with – corn tortillas, Flour Tortillas, Homemade Tortilla Chips
- optional toppings – shredded lettuce, diced tomatoes, diced avocados, cilantro, diced onions, shredded Monterey Jack or Cheddar Cheese, Cotija cheese, queso fresco, Pico de Gallo, Guacamole, sour cream or Greek yogurt, Salsa, or hot sauce
How to Make Slow Cooker Barbacoa Beef
- SEASON. Add beef broth, apple cider vinegar, lime juice, minced garlic, green chilies, chili powder, ground cumin, dried oregano, garlic salt, and ½ black pepper to the bowl of your slow cooker.
- COOK. Add chuck roast chunks and cook on LOW for 7-8 hours.
- SERVE. Chuck roast pieces should fall apart easily. Shred with a fork, remove any fat pieces, transfer back to the slow cooker, and mix with remaining juices and spices. Once cooked, you can leave the slow cooker barbacoa beef on the warm setting for 2-4 hours.
- Garnish with ¼ cup cilantro and lime wedges. Use the shredded beef to make Burrito Bowls, Tacos, Burritos, or Quesadillas
Kristyn’s Recipe Tips
- For melt-in-your-mouth barbacoa cook on low heat, not high heat.
- Don’t overcrowd the crock pot. Stick to between ½ and ⅔ full.
- To keep this meal easy I serve with a simple side of tortillas.
Slow Cooker Barbacoa
Ingredients
- ½ cup beef broth, low sodium
- 2 tablespoons apple cider vinegar
- 3 tablespoons lime juice
- 4 teaspoons minced garlic
- 1 (4 ounce) can green chilies
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1½ teaspoons garlic salt (with parsley flakes)
- ½ teaspoon black pepper
- 3-4 pounds chuck roast, cut into 6-8 chunks
- ¼ cup chopped fresh cilantro, for garnish
- lime wedges, optional
Instructions
- Add beef broth, apple cider vinegar, lime juice, minced garlic, green chiles, chili powder, cumin, oregano, garlic salt, and pepper to the bowl of your slow cooker.
- Add chuck roast chunks and cook on LOW for 7-8 hours.
- Chuck roast pieces should fall apart easily. Shred with a fork, remove any fat pieces, transfer back to slow cooker, and mix with remaining juices and spices.
- Garnish with cilantro and lime wedges. Use in tacos or burritos.
Notes
- For melt-in-your-mouth barbacoa cook on low heat, not high heat.
- Don’t overcrowd the crock pot. Stick to between ½ and ⅔ full.
- To keep this meal easy, serve with a simple side of tortillas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers, including some of the delicious juices, in an airtight container or ziploc bag in the fridge for 3-4 days, or freezer for 3 months.
Thaw in the fridge overnight and reheat it in the microwave or in the oven.
Complete The Meal
Sides
Flour Tortilla Recipe
45 mins
Refried Black Beans
15 mins
Cilantro Lime Rice
30 mins
Mexican Cornbread
50 mins
Desserts
Mexican Flavored Meats
Carnitas Recipe
9 hrs 10 mins
How to Make Carne Asada
3 hrs 20 mins
Cafe Rio Shredded Chicken
3 hrs 5 mins
Cafe Rio Sweet Pork Recipe
6 hrs 5 mins
Collections
This recipe was originally published September 2022.
Excellent recipe! So flavorful! It’s easy and most of the ingredients are ones I keep on hand!