This crockpot barbacoa is a flavorful, Chipotle-inspired dinner made easy at home! The tender, shredded beef is perfect for tacos, burritos, bowls, salads, and nachos.
What is Barbacoa?
Barbacoa is a traditional method of slow-cooking meat that originated with the Taíno people of the Caribbean and later became a staple in Mexican cuisine. Traditionally made with lamb, goat, or beef cooked in pits, it’s known for rich, tender, flavorful meat. In the U.S., barbacoa often refers to slow-cooked beef — especially cuts like cheek meat — though this easy crockpot version uses a more accessible beef chuck roast for convenience and great results at home.
Crockpot Barbacoa Beef is a Weeknight Wonder
Whether you serve it in tacos or quesadillas, on a salad or atop a rice bowl, this spicy beef barbacoa recipe is sure to be a hit with the whole family! It’s a simple dump-and-run meal that simmers in the slow cooker all day, while you go about the rest of your business. There’s nothing to stir or fiddle with, and when the meat is done it will be fall-apart tender and juicy. This dish tastes spicy, tangy, sweet, and a lot like the delicious barbacoa beef from Chipotle…but even better!
This was delicious and so easy! My family loved it! It will definitely go in the dinner rotation. Thank you for a great recipe!
– Melissa
Ingredient Notes and Tips for Success
- A boneless chuck roast (or a bone-in chuck roast, if you can find it) is the best meat for crockpot barbacoa. It has great marbling, making the roast tender and juicy when braised. Chuck roast is cut from the shoulder just above the short rib, so it’s tougher (and therefore more affordable) than those cut from the front part of the animal, like the sirloin or short loin. Beef brisket is a suitable substitute for the chuck roast.
- Cut the roast into large 2-inch chunks before they go in the slow cooker. This helps the meat cook more evenly so that it all becomes tender at the same time. The smaller pieces also yield a more flavorful finished dish, since more sides of the meat are exposed to the seasoning and sauce. Finally, it’s easier to shred at the end!
- Using the entire can of chipotle peppers in adobo sauce yields a very spicy barbacoa. If you prefer a mild dish, you can use only a portion of the chiles or omit them altogether. You can also just use the adobo sauce for a sour-sweet flavor and a slightly less fiery smoky heat. Be aware, however — if you omit the chipotles in adobo, you’re also eliminating some great flavor. The chipotles are dried, smoked jalapeños, and the adobo is a tangy, slightly-sweet sauce. Together, the canned peppers and sauce give the barbacoa a ton of flavor! When preparing this dish for my family, I typically use a little bit of the adobo sauce and just a small amount of peppers (seeds removed).
- Barbacoa seasoning includes earthy oregano (fresh or dried), cumin, paprika, kosher salt, and ground black pepper. Simple pantry staples that you probably already have on hand!
How to Make Slow Cooker Barbacoa
Since a chuck roast requires a low-and-slow cooking method to become tender and succulent, we’re using the Crock Pot for our Chipotle barbacoa recipe! You’ll love how easy this is, since you simply combine all of the ingredients and let the slow cooker do the rest. Full instructions are included in the recipe card below!
- Combine all of the ingredients in a Crock Pot, tossing the chunks of beef with the spices and sauce. You might be tempted to add beef broth or other liquid to the slow cooker, but don’t! Thanks to condensation and the juices released, there will be plenty of liquid in the pot by the end.
- Cover the Crock Pot and cook the beef on LOW for 6-8 hours or on HIGH for 3-4 hours. The meat is done when it’s fall-apart tender and shreds very easily with a fork. If the meat seems tough, continue cooking for a bit longer.
- Transfer the meat to a big bowl or cutting board and use two forks to shred. Stir the beef back into the juices in the Crock Pot and serve!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crock Pot Barbacoa
Ingredients
- 2-3 lb. boneless beef chuck roast, trimmed and cut into 2-inch cubes
- 1 (7 ounce) can chipotle peppers in adobo sauce, minced (SEE NOTE BELOW FOR A LESS SPICY DISH)
- 1 cup diced onion
- 3 large garlic cloves, minced (about 1 tablespoon total)
- ¼ cup less-sodium soy sauce
- ¼ cup Worcestershire sauce
- Juice from 2 limes
- 2 tablespoons sugar
- 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Optional, for serving: corn or flour tortillas, pico de gallo or salsa, queso fresco or other cheese, chopped fresh cilantro, chopped onion, lime wedges, tomatoes, sour cream
Instructions
- In a 6-quart slow cooker, stir together the chipotle peppers in sauce, onion, garlic, soy sauce, Worcestershire sauce, lime juice, sugar, oregano, cumin, paprika, salt, and pepper. Add the beef and toss to coat.
- Cover and cook until the beef is very tender; about 6-8 hours on LOW or 3-4 hours on HIGH. The meat should be fall-apart tender and shred easily with a fork. If it's still tough, cook it a little longer. Remove the beef and shred the meat with two forks. Stir the beef back into the cooking juices.
- Use a spoon or tongs to serve.
Notes
- Using the entire can of chipotle peppers in adobo sauce yields a very spicy barbacoa. If you prefer a mild dish, you can use only a portion of the chiles or omit them altogether. You can also just use the adobo sauce for a sour-sweet flavor and a slightly less-fiery, smoky heat. Be aware, however — if you omit the chipotles in adobo, you’re also eliminating some great flavor. The chipotles are dried, smoked jalapeños, and the adobo is a tangy, slightly-sweet sauce. Together, the canned peppers and sauce give the barbacoa a ton of flavor! When preparing this dish for my family, I typically use some of the adobo sauce and just a small amount of peppers.
- Oven Method: You can roast the beef in a Dutch oven instead of using the slow cooker. To do so, bake in the oven at 325°F until the meat reaches at least 200°F and easily shreds with a fork (approximately 3-4 hours).
- Add 1-2 bay leaves to the slow cooker for even more flavor.
Nutrition
Serving Suggestions
There are so many different ways to use crockpot barbacoa beef. In Mexico, it’s traditionally served on warm corn tortillas with salsa, diced onions, chopped cilantro, and a squeeze of lime juice. Here, you’ll often find the meat stuffed into tortillas for beef barbacoa tacos, piled high on top of a salad, served in burrito bowls with cilantro lime rice, or used in quesadillas, nachos, burritos, or enchiladas.
Toppings
Garnish the zesty, succulent beef with fresh cilantro or chopped green onions, sour cream, this easy guacamole recipe, diced avocado, salsa, pico de gallo, quick pickled red onions, shredded cheese or cotija cheese, diced onion, sliced radishes, chopped lettuce, chopped tomatoes, or a squeeze of fresh lime juice.
On the Side
Pair your crockpot barbacoa with classic sides like Mexican rice, ranch style beans or seasoned black beans, street corn, chips and guacamole, jalapeño cheddar cornbread, or a crisp green salad.
Storage and Reheating Tips
- Prep Ahead and Reheat: If you prepare the roast a day ahead, cover and refrigerate it overnight. The next day, skim off any solidified fat and reheat it gently in a warm oven or over low heat on the stovetop.
- Store the leftovers with the juices in an airtight container in the fridge for 3 to 4 days. Alternatively, freeze the barbacoa with its juices in an airtight container for up to 3 months.
- To Reheat: Warm the barbacoa in a slow cooker on the “WARM” setting until heated through, or place the beef with its juices in a saucepan on the stovetop over low heat. Cover and cook, stirring occasionally, just until the meat is warm. You can also reheat individual servings in the microwave for about 1 minute on high power.
I made this about a month ago and we LOVED it. As a Texan living in South Carolina, it’s hard to find a Mexican dish this tasty. We loved it so much, it’s what I’m making for New Years Eve. Thank you!
– Dixie
More 5-Star Crock Pot Beef Recipes
Beef Burgundy Recipe
2 hours hrs 15 minutes mins
Mississippi Pot Roast
3 hours hrs 40 minutes mins
Crock Pot Beef Stew
8 hours hrs 20 minutes mins
Originally published in July, 2020, this post was updated in July, 2025.
This beef has amazing flavor but mine did not shred very well. Did I make a mistake by trimming the fat and cutting it into smaller pieces?
Hi, Kim! No, I don’t think that you did anything wrong in cutting it into pieces or trimming the larger pieces of fat. When the meat is totally done, it should just fall apart on its own — you hardly have to shred it at all. It sounds like you maybe just didn’t cook it long enough? If you have a slow cooker that runs at a relatively low temperature, it might just need to cook a chuck roast for more than 8 hours. That’s my best guess, but I didn’t see it myself, so it’s hard to say.
Can this be frozen then cooked at a later time?
Yes! You can freeze the barbacoa in the juices for up to 3 months. To reheat: warm the barbacoa in a slow cooker on the “WARM” setting until heated through, or place the beef with its juices in a saucepan on the stovetop over low heat. Cover and cook, stirring occasionally, just until the meat is warm. You can also reheat individual servings in the microwave for about 1 minute on high power. Hope this helps!
This was delicious and so easy! My family loved it! It will definitely go in the dinner rotation. Thank you for a great recipe!
Wonderful! Thanks, Melissa! So glad that your family enjoyed it. 🙂
Excellent dish and so simple. I’m glad you warned us about the adobo being spicy. I used a couple of tablespoons of the adobo sauce and froze the rest of the chili’s in a ziplock. That sauce was the right amount of kick. Will recommend this recipe to friends for sure!
Thank you, JP! I’m so glad that you enjoyed it, and I appreciate you sharing the recipe. 🙂
I made this about a month ago and we LOVED it. As a Texan living in South Carolina, it’s hard to find a Mexican dish this tasty. We loved it so much, it’s what I’m making for New Years Eve. Thank you!
Thank you, Dixie! That’s a huge compliment coming from a Texan! 🙂
This was amazing I used it to make taquitos. Everyone raved about them! I found it easier to shred with my fingers.
Thank you, Helen!
Delicious!
Thank you! So glad that you enjoyed it!
Can I use beef stew meat?
Hi, Kristie! Yes, that should work fine! Enjoy. 🙂
It was FANTASTIC! I had a recipe for smothered wet burritos. It called for ground beef/turkey with beans. I had stew meat that had to be used first though. I used this recipe & let it cook all day while we went apple-picking. After a long day, it was nice to have my son shred the meat while I made the sauce. Dinner was on the table in 30 mins with minimal work and it was SO, SO, SO DELICIOUS! Will definitely make again! Thank you!!
Awesome! The stew meat is a great shortcut option, too — especially for those who don’t love cutting up raw meat. 🙂 Thanks for that idea, Kristie!
Making this for the second time with extra adobo sauce. I used the peppers but took the seeds out last time, this time I’m going all in. We had it before mixed in rice. My mom is on a keto diet so I’m using Swerve for a sugar substitute and she’s going to have hers with cauliflower rice. I’ll let you know how it goes!
Sounds perfect, Tara! I’m so glad that you like it, and that you can make it work for your mom’s diet, too. Thank you!
Would you be able to make this recipe in an instant pot?
Hi, Ashley! Yes, I think it would work well, but I’ve never tested it that way, so I can’t offer specific cooking instructions/times. Let me know if you try it!
AMAZING!!! Followed directions exactly (except didn’t add a full can of chipotle in adobo sauce – chopped 4 chiles and used most of sauce). The meat was fall apart tender and was so very tasty – so much flavor. Whole family loved it – will definitely make again.
Thank you, Theresa!
This is a household favorite! I was in a pinch for time and tried in the instant pot. I salted the meat and then added some olive oil in the pot before searing on all sides. I added the garlic onions and sauce set to highly pressure for 45 minutes and then waited for the full slow release (about 20 minutes). Turned out just as delicious as in the crock pot and start to finish under 2 hours.
Amazing, Grace! We’re so glad it turned out well!
Wonderful recipe! Blended family here w picky eaters. Our teenage boy ate five tacos! Loved it. I did take out some of the peppers I think I would have left a few more in. My daughter said it tastes like BBQ, I have to say, I enjoyed your article and history of the recipe and was a great discussion at dinner!
Thank you!! ❤️
Thank you so much, Kim! We’re happy to hear it was a hit with the whole family.
Loved it! Looking forward to using the leftovers to make enchiladas.
Yum! We’re so glad you enjoyed it, Sandra!
This is REALLY good. I seared the beef before putting it in the crockpot. 4 hours on high. Spicy! Loved it.
We’re so glad you enjoyed it, Jessica!
I love your dump recipes. I cook only for me and having them is perfect. Thank you for sharing them. I am looking forward for more of them. They really are great.
Thank you, Gerry! We’re so glad you enjoy them!
This recipe sounds delicious.
Im curious about the 2 tablespoons of sugar. Does this make this real sweet and spicy?
Thanks in advance
Hi, Lauri! I wouldn’t say it’s very sweet. There’s a hint of sweetness in the background, which adds complexity and balances the acid in the sauce. If you’re not sure you’ll want the full 2 tablespoons, I would start with just 1 tablespoon of sugar. You can always taste it and add another tablespoon if you want towards the end, but you might think it’s great with just 1 tablespoon. Hope you enjoy the meal!
I’m allergic to soy. Is there a substitute that would work to replace the soy sauce and the worchestersire sauce?
You could try coconut aminos! Typically, you can find soy-free Worcestershire options at the grocery, or you can make your own with a recipe like this. Hope this helps!
Hi! Can you give me an idea of a temperature for when the beef is done? Thanks!
Hi Marion,
Barbacoa is done when it reaches 195–200°F. We hope you enjoy!