Crock Pot Beef Barbacoa

Just like your favorite meat from Chipotle, this copycat beef barbacoa is a simple way to enjoy a flavorful, restaurant-quality meal at home. Best of all, the easy dinner is made in the Crock Pot for tender, succulent shredded beef with minimal effort! Serve it in soft tacos or burritos, pile it high on a rice bowl, pair it with a crisp green salad, or use it on top of nachos. Always a crowd pleaser!

How to Make Beef Barbacoa | 1-Minute Video

Barbacoa Beef

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!

What kind of meat is barbacoa?

Barbacoa is a way of cooking meat that originated in the Arawak-speaking Caribbean with the Taíno people. The term “barbecue” was derived from barbacoa. In modern day Mexico, barbacoa generally refers to meats (such as sheep, lamb, or goat) that are slow-cooked over an open fire or in a hole in the ground. The meat is known for its high fat content and strong flavor, and is often served with onions and cilantro (coriander).

What does beef barbacoa mean?

Mexican immigrants eventually brought barbacoa to the United States (largely by way of Texas). In this country, the term barbacoa refers to barbecue prepared with parts from the head of cattle (such as the cheeks). The easy barbacoa recipe that I’m sharing today (like many other similar recipes) is prepared using a beef chuck roast — a much more common, easy-to-find cut that works really well for the classic slow-cooking process.

Ingredients

This is just a quick overview of the ingredients that you’ll need for a delicious pot of barbacoa beef. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

• Beef chuck roast: a boneless chuck roast (or a bone-in chuck roast, if you can find it) is the best meat for beef 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.
• Canned chipotle peppers in adobo sauce: these chipotle chilies yield a very spicy pot of barbacoa if you use the entire can. If you like spicy food, go for it! When preparing this dish for my family, I use just a little bit of the adobo sauce and a small amount of the peppers for a mild dish.
• Onion and onion: add savory flavor to the dish.
• Soy sauce and Worcestershire sauce: these both contribute salty, umami flavor.
• Limes: for a fresh, acidic note that brightens up the rich beef.
• Sugar: for a hint of sweetness that balances the rich, savory meat.
• Oregano: for an earthy, fresh flavor. I like fresh herbs, but you can substitute with dried oregano when necessary.
• Cumin, paprika, kosher salt, and ground black pepper: additional seasoning that flavors the meat.

How to Make Beef 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 pulled beef barbacoa! You’ll love how easy this is, since you simply combine all of the ingredients and let the slow cooker do the rest.

1. Combine all of the ingredients in a Crock Pot. In a slow cooker, stir together the chipotle peppers, onion, garlic, soy sauce, Worcestershire sauce, lime juice, sugar, oregano, cumin, paprika, salt and pepper. Add the large chunks of cubed chuck roast, then toss to coat the meat in the seasoning.
2. Cook the Beef Barbacoa in the Slow Cooker. Cover the Crock Pot and cook the beef on LOW for 6-8 hours or on HIGH for 3-4 hours. You know it’s done when the meat is fall-apart tender.
3. Shred the Meat. Transfer the meat to a big bowl and use two forks to shred. Stir the beef back into the juices in the Crock Pot and serve!

What to Serve with Barbacoa Beef

There are so many different ways to use pulled beef barbacoa. A traditional Mexican presentation includes serving the meat 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 a bowl with rice and other toppings, or used in quesadillas, nachos, burritos, or enchiladas.

Beef Barbacoa Toppings

• Fresh cilantro or chopped green onions
• Sour cream
• Guacamole or diced avocado
• Salsa
• Pico de Gallo
• Quick Pickled Red Onions
• Shredded cheese
• Diced onion
• Sliced radishes
• Chopped lettuce
• Chopped fresh tomatoes
• Squeeze of lime juice

Beef Barbacoa Sides

• Mexican rice, white rice, cauliflower rice, or cilantro rice
• Corn or flour tortillas
• Tortilla chips
• Ranch Style Beans or seasoned black beans
• Corn and Black Bean Salad
• Queso

Storage

• 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 up to 5 days.
• Freeze the beef 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.

Barbacoa Beef Recipe Variations

• Make it the traditional way by using beef cheeks instead of chuck roast.
• Add 1-2 bay leaves to the slow cooker for even more flavor.
• Barbacoa in the Oven: 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).

Tips for the Best Beef Barbacoa Recipe

• 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.
• 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.
• You might be tempted to add beef broth or other liquid to the slow cooker, but don’t! There will be plenty of liquid in the pot by the end of the long cooking time.

More Beef Recipes to Try

• Beef Ragu
• Dutch Oven Pot Roast
• Crock Pot Italian Pot Roast
• Braised Beef with Red Wine and Tomatoes
• Mississippi Pot Roast
• Crock Pot Italian Beef
• Dutch Oven BBQ Beef
• Slow Cooker French Dip Sandwiches
• Dutch Oven Beef Stew
• Red Wine Braised Beef Short Ribs
• Irish Stew

Crock Pot Beef Barbacoa

5 from 9 votes

Prep: 10 minutes minutes

Cook: 8 hours hours

0 minutes minutes

Total: 8 hours hours 10 minutes minutes

Servings 6 – 8 people

Calories 463.5 kcal

Just like your favorite meat from Chipotle, this copycat Beef Barbacoa is a simple way to enjoy a flavorful, restaurant-quality meal at home!

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Ingredients

  

1x2x3x

• 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 garlic cloves, minced
• ¼ cup 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 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 chipotle peppers, onion, garlic, soy sauce, Worcestershire sauce, lime juice, sugar, oregano, cumin, paprika, salt and pepper. Stir in beef and toss to coat.
• Cover and cook until beef is very tender; about 6-8 hours on LOW or 3-4 hours on HIGH.
• Remove beef and shred with forks. Stir the beef back into the cooking juices. Use a spoon or tongs to serve.

Video

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.
• 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.
• You might be tempted to add beef broth or other liquid to the slow cooker, but don’t! There will be plenty of liquid in the pot by the end of the long cooking time.
• Barbacoa in the Oven: 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).

Nutrition

Serving: 1/8 of the recipeCalories: 463.5kcalCarbohydrates: 8.5gProtein: 41.3gFat: 27.8gSaturated Fat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.1gCholesterol: 85mgSodium: 665.5mgPotassium: 609.8mgFiber: 1gSugar: 5.8g

Keyword: beef barbacoa, crock pot beef barbacoa, spicy beef barbacoa recipe

Course: Dinner

Cuisine: American, Mexican

Author: Blair Lonergan

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This recipe was originally published in July, 2020. The photos were updated in August, 2022.