Go Back
–+ servings
Juicy beef barbacoa on a metal baking sheet, garnished with vibrant radish slices and fresh cilantro leaves.
Print

Crock Pot Barbacoa

A Crock Pot Barbacoa recipe with juicy, tender slow cooked beef in classic Mexican spices. Delicious pull apart shredded chuck roast cooked low and slow with spicy chipotle peppers that pack plenty of flavor in the dish. Quick and easy to prepare, this barbacoa pairs perfectly with tacos, beans, and rice. 
Course Dinner, Main Course
Cuisine Latin American, Mexican
Keyword Barbacoa Tacos, Crock Pot Barbacoa, Slow Cooker Barbacoa
Prep Time 7 minutes
Cook Time 8 hours
Total Time 8 hours 7 minutes
Servings 20 servings
Calories 234kcal
Author Jessica (swankyrecipes.com)

Equipment

  • Crock-Pot

Ingredients

  • 4-5 lb beef chuck roast, cut into chunks I bought two 2½ lb chuck roasts
  • 1 large white onion diced
  • 6 garlic cloves finely minced
  • 4 chipotle peppers in adobo sauce from a 7 oz can minced
  • ¼ cup fresh lime juice about 2-3 limes
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano leaves
  • ½ tbsp paprika
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 4½ oz canned mild chopped green chiles
  • ¾ cup beef broth or beef stock
  • 3 bay leaves

Toppings to Make Tacos

  • 1 bunch cilantro chopped
  • 1 white onion diced
  • 20 small corn or flour tortillas
  • hot sauce optional
US Customary - Metric

Instructions

  • Cut beef chuck roast into large chunks. Set aside.
  • Dice Onion. Mince garlic. Pull out 4 chipotle peppers from can and mince. Place ingredients into crock pot.
    Tip: Using a food processor or food chopper, chop onion into chunks and add to food processor. Add in garlic and chipotle peppers. Blend until chopped or smooth.
  • Add freshly squeezed lime juice, cumin, paprika, salt, pepper, oregano leaves, salt, and pepper to crock pot.
  • Pour in chopped green chiles, and beef broth.
  • Add bay leaves and stir mixture well to combine.
  • Toss in beef chunks. Place lid on top of crock pot.
  • Set slow cooker to 8 hours on low.
  • Remove beef from pot and transfer to plate. Shred with two forks.
  • Transfer to bowl and store with several cups of the cooking liquid.
  • Serve on corn tortillas or flour tortillas with diced onion and cilantro.

Nutrition

Calories: 234kcal | Carbohydrates: 15g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 378mg | Potassium: 404mg | Fiber: 3g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg