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overhead view of white bowl containing Barbacoa beef, corn, black beans, cherry tomatoes. avocado and rice, surrounded by plate with tortillas, parsley, limes, green and white striped dish towel, black fork and black slow cooker
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Juicy Slow Cooker Barbacoa Recipe

Enjoy authentic barbacoa flavor - no backyard pit oven required!! This easy slow cooker barbacoa recipe is full of juicy, bold flavors that only deepen as it cooks in the background. The result is perfectly tender, shreddable beef that is perfect for prepping tacos, burritos, or bowls - and it freezes well, too!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8
Calories 329kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 3 lbs beef chuck roast cut into large chunks
  • 2-3 tbsp Southwest spice blend homemade or store-bought
  • 1 tablespoon jarred minced garlic
  • 2 chipotle peppers in adobo plus 1 tablespoon adobo sauce
  • ¼ cup orange juice
  • 2 tablespoons fresh lime juice
  • ½ cup beef broth
  • 2 tablespoons tomato paste

Instructions

  • Place chunks of beef in slow cooker
  • Sprinkle meat evenly with Southwest spice blend
  • Add garlic, chipotles, adobo sauce, orange juice, lime juice, broth, and tomato paste to slow cooker and stir lightly to distribute the seasoning and tomato paste in liquid
  • Cover and cook on low for 8-9 hours or on high for 4-5 hours until beef shreds easily
  • Shred beef in slow cooker and stir it into sauce before serving

Notes

  • Store leftover barbacoa in an airtight container in the fridge for up to 4 days.
  • Cool completely before portioning into freezer-safe bags or containers and freezing for up to 3 months.
  • Reheat the beef in a covered skillet over low heat with a splash of broth until warmed through.
  • Cut the roast into large chunks before cooking for even cooking and easy shredding.
  • To reduce the spice, omit the chipotle peppers and use only the adobo sauce.
  • Shred the beef with forks directly into the slow cooker to soak up all the juices.
  • Use low-sodium broth to better control salt levels.
  • Optional: Sear the beef chunks in a skillet with olive oil before slow cooking for extra flavor.

Nutrition

Calories: 329kcal | Carbohydrates: 5g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 226mg | Potassium: 684mg | Fiber: 2g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 5mg