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Slow Cooker Mexican Shredded Beef (Barbacoa)

This Slow Cooker Mexican Shredded Beef (Barbacoa) is smoky, citrusy, garlicky, and fall-apart tender with almost no hands-on work. Serve it in tacos, rice bowls, nachos, salads, quesadillas, or with eggs for a cozy leftover brunch.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 3 lb beef chuck roast patted dry; brisket or bottom round may be substituted
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 1 tbsp oil optional, for searing
  • 1 onion yellow, white, or red; sliced
  • 4 cloves garlic smashed; jarred minced garlic may be used
  • 1-3 chipotle peppers in adobo chopped; use 1 for mild or more for extra heat
  • 1 tbsp adobo sauce from the can of chipotle peppers
  • 2 tsp ground cumin
  • 1 tsp dried oregano Mexican oregano preferred, regular dried oregano works
  • 1 bay leaf
  • 1/4 cup fresh lime juice plus more to taste
  • 2 tbsp apple cider vinegar white vinegar or red wine vinegar may be substituted
  • 1 cup beef broth low sodium preferred

Instructions
 

  • Pat the beef roast dry with paper towels, then sprinkle it all over with salt and black pepper.
  • If you have a few extra minutes, heat the oil in a hot skillet and brown the roast on all sides for extra flavor; otherwise, place the roast directly in the slow cooker.
  • Place the sliced onion and smashed garlic over and around the beef in the slow cooker.
  • Add the chopped chipotle peppers, adobo sauce, cumin, oregano, bay leaf, lime juice, and apple cider vinegar to the slow cooker.
  • Pour in the beef broth and gently jiggle or nudge the ingredients so everything settles into the cooker.
  • Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the beef is fork-tender and wants to fall apart.
  • When the beef is done, remove and discard the bay leaf.
  • Use two forks to shred the beef right in the slow cooker, then stir it into the cooking juices so the meat stays moist and flavorful.
  • Taste and adjust with more salt or lime juice if needed, then serve with a slotted spoon if you prefer the barbacoa less saucy.

Notes

Cool leftovers to room temperature, then store in an airtight container with some of the cooking juices to keep the beef moist. Refrigerate for about 4 days or freeze for up to 3 months; thaw overnight in the refrigerator when possible. Reheat gently on the stovetop over medium-low heat with a splash of broth if needed, or microwave in short bursts covered with a damp paper towel. For tacos, crisp the shredded beef in a nonstick skillet until the edges brown.

Nutrition

Calories: 320kcal
Keyword barbacoa, chipotle beef, Meal Prep, shredded beef, slow cooker beef, Slow Cooker Mexican Shredded Beef (Barbacoa), taco filling
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