Best Beef Barbacoa (Slow Cooker) Recipe

I’m sharing my Slow Cooker Barbacoa that uses a handful of pantry staples to build barbacoa tacos or burrito bowls similar to Chipotle’s version but even better.

I never thought a slow cooker could make beef chuck roast taste this wildly addictive, but here we are. My Barbacoa Slow Cooker Recipe began as a dare and turned into the thing I brag about when friends ask what to bring.

Smoky chipotle peppers in adobo give the meat a deep, punchy heat that somehow becomes gentle and shreddable after hours of low cooking. I still burn the toast sometimes, but this Beef Barbacoa Slow Cooker version never fails to spark that jealous silence when someone takes the first bite.

You’ll want to know the secret, I promise.

Ingredients

• Beef chuck roast: High in protein and collagen, becomes tender and rich when slow cooked.
• Ancho chilies: Mildly smoky, low heat, adds depth, vitamin A and some fiber.
• Guajillo chilies: Fruity, tangy heat, contributes bright flavor and a bit of vitamin C.
• Chipotle in adobo: Smoky, spicy and tangy, brings heat, acidity and bold umami.
• Beef broth: Adds savory umami and moisture, helps make a rich cooking liquid.
• Apple cider vinegar: Bright acidic note, tenderizes meat and cuts through the fat.
• Garlic: Pungent and aromatic, gives savory depth plus healthful allicin compounds.
• Cumin: Earthy warm spice, adds smoky flavor and helps digestion.
• Tomato paste: Concentrated sweetness and umami, deepens color and savory backbone.
• Brown sugar (optional): A touch of sweetness that rounds out acidity and smoky heat.

Ingredient Quantities

• 3 to 4 lb beef chuck roast, trimmed and cut into 3 or 4 large pieces
• 3 dried ancho chilies, stemmed and seeded
• 3 dried guajillo chilies, stemmed and seeded
• 3 chipotle peppers in adobo plus about 2 tablespoons adobo sauce
• 1 cup beef broth
• 1/4 cup apple cider vinegar
• 2 tablespoons fresh lime juice
• 1 medium yellow onion, quartered
• 6 garlic cloves, peeled
• 2 teaspoons ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cloves
• 2 bay leaves
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar (optional, for a touch of sweetness)
• 2 tablespoons tomato paste (optional, for deeper flavor)

How to Make this

1. Trim and cut the 3 to 4 lb beef chuck roast into 3 or 4 large pieces, sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper, set aside.

2. Remove stems and seeds from 3 ancho and 3 guajillo chilies, briefly toast them in a dry skillet until fragrant but not burned, then cover with very hot water and soak 15 to 20 minutes until soft; reserve about 1/4 cup of the soaking liquid.

3. In a blender combine soaked chilies (drained, plus a splash of the reserved soaking liquid if needed), 3 chipotle peppers and about 2 tablespoons adobo sauce, 1 cup beef broth, 1/4 cup apple cider vinegar, 2 tablespoons fresh lime juice, the quartered medium yellow onion, 6 garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried Mexican oregano, 1/2 teaspoon ground cloves, 1 tablespoon brown sugar (optional), and 2 tablespoons tomato paste (optional). Blend until very smooth, taste and add a bit more salt if it needs it; you can strain the sauce through a fine mesh for a silkier finish but you don’t have to.

4. Optional but worth it: heat a skillet until very hot and brown the beef pieces 1 to 2 minutes per side to build flavor, you’ll get better depth this way.

5. Put the beef pieces into the slow cooker, pour the blended chili sauce over the meat, tuck in 2 bay leaves, cover.

6. Cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is falling-apart tender and shreds easily with two forks.

7. Remove the beef to a cutting board, discard the bay leaves, shred the meat with forks and skim off any excess fat from the surface of the cooking liquid if you want less grease.

8. Return the shredded beef to the slow cooker and stir it into the sauce so it soaks up all that flavor. If the sauce is too thin, ladle some into a saucepan and boil it down until thicker then stir back in, or set the slow cooker to high and simmer uncovered for 20 minutes.

9. Taste and adjust seasoning with more kosher salt or lime juice if needed. Serve hot in tacos or burrito bowls with your favorite toppings.

Equipment Needed

1. Large cutting board
2. Sharp chef’s knife (for trimming and cutting the roast)
3. Measuring cups and spoons, plus a 1-cup liquid measuring cup
4. Dry skillet or frying pan to toast the chilies
5. Blender, a high-speed one if you got it, to puree the sauce
6. Fine-mesh strainer (optional, for a silkier sauce)
7. Slow cooker or crockpot
8. Tongs and two forks for moving and shredding the beef
9. Large saucepan or wide skillet and a ladle to reduce the sauce if it’s too thin

FAQ

Best Beef Barbacoa (Slow Cooker) Recipe Substitutions and Variations

• Ancho chilies: if you dont have dried anchos, use 2–3 dried pasilla or 2 tablespoons ancho chili powder rehydrated in hot water; pasillas are a bit milder but give the same smoky-sweet vibe.
• Guajillo chilies: swap with 2–3 New Mexico chilies or 2 tablespoons guajillo chili powder; toast briefly and soak like you would whole guajillos for best flavor.
• Chipotle peppers in adobo: replace with 1–2 teaspoons chipotle powder plus 1 tablespoon tomato paste and a splash of vinegar, or use 1–2 canned chipotles without the adobo if thats all you find.
• Beef chuck roast: use a 3–4 lb pork shoulder (Boston butt) or beef brisket instead; pork shreds nicely and brisket gives a richer beefy result, just adjust cooking time and salt to taste.

Pro Tips

1) Toast chilies low and slow and save some of the soaking liquid. Don’t burn them or the sauce will taste bitter. If the blended sauce seems grainy, pour it through a fine mesh strainer for a silkier texture. You can also add a little of that reserved soaking water back in instead of plain broth to boost chile flavor.

2) Sear the chuck in hot oil before the slow cooker, but don’t crowd the pan. Pat the meat very dry first, brown in batches and scrape up the browned bits, then pour a splash of beef broth or a bit of the adobo into the pan to loosen the fond and add that to the cooker. It makes the whole thing taste way deeper.

3) Control moisture and fat after cooking. Before shredding, scoop out a cup of the cooking liquid and reduce it down on the stove until thick and glossy, then add back a little at a time so the meat doesn’t get soggy. If you want less grease, chill briefly and lift the solid fat off the top or dab excess with a paper towel.

4) Brighten and balance at the end. Always taste after shredding and add salt, lime juice, or a tiny pinch of sugar if it needs rounding out. Fresh cilantro, quick-pickled onions, or a squeeze of charred lime really wake it up, so don’t skip the final fresh elements.