Slow Cooked Beef Barbacoa
Slow Cooked Beef Barbacoa is a tender, flavorful dish that is perfect for tacos, burritos, or served over rice. This dish features beef simmered slowly in a blend of aromatic spices, chiles, and tangy vinegar, creating melt-in-your-mouth meat that’s full of deep, savory flavor.
Get ready for fall-apart tender beef with a bold, zesty flavor. The slow cooking process allows the spices and chiles to infuse the meat, giving it that classic barbacoa taste that’s perfect for a crowd-pleasing meal.
This recipe is ideal for anyone looking for a flavorful and hassle-free meal. With minimal effort, the slow cooker does all the work, making it a perfect choice for busy days when you want a delicious meal ready when you walk in the door.
Tools You’ll Need
- Slow cooker or crockpot
- Large skillet
- Tongs or spoon
- Cutting board and knife
- Blender or food processor
Ingredients
- 3-4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 dried ancho chiles, stemmed and seeds removed
- 2 dried guajillo chiles, stemmed and seeds removed
- 1 chipotle pepper in adobo sauce (optional for extra spice)
- 1/4 cup apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 cup lime juice
- 1 cup beef broth
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
1. Prepare the Chiles:
- Heat a small skillet over medium heat and toast the dried ancho and guajillo chiles for about 2 minutes, until fragrant.
- Remove the chiles from the skillet and place them in a bowl of hot water. Let them soak for 10-15 minutes, or until softened.
2. Sear the Beef:
- While the chiles are soaking, season the beef chuck roast with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Transfer the beef to the slow cooker.
3. Blend the Sauce:
- After the chiles have softened, transfer them to a blender or food processor. Add the garlic, onion, vinegar, cumin, oregano, coriander, paprika, cinnamon, lime juice, and beef broth.
- Blend until smooth, then pour the sauce over the beef in the slow cooker.
4. Slow Cook the Beef:
- Cover the slow cooker and cook on low for 8-10 hours, or until the beef is fork-tender and easily shreds.
5. Shred the Beef:
- Remove the beef from the slow cooker and use two forks to shred the meat. Discard any large fat pieces.
6. Serve:
- Return the shredded beef to the slow cooker and mix it into the sauce. Let it simmer for another 15-20 minutes to absorb the flavors.
- Serve the barbacoa in tacos, burritos, or over rice, and garnish with fresh cilantro and lime wedges.
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Slow Cooked Beef Barbacoa
Equipment
- Slow cooker or crockpot
- Large skillet
- Tongs or spoon
- Cutting board and knife
- Blender or food processor
Ingredients
- 3-4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 large onion sliced
- 4 cloves garlic minced
- 2 dried ancho chiles stemmed and seeds removed
- 2 dried guajillo chiles stemmed and seeds removed
- 1 chipotle pepper in adobo sauce optional for extra spice
- 1/4 cup apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 cup lime juice
- 1 cup beef broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Chiles:
- Heat a small skillet over medium heat and toast the dried ancho and guajillo chiles for about 2 minutes, until fragrant.
- Remove the chiles from the skillet and place them in a bowl of hot water. Let them soak for 10-15 minutes, or until softened.
- Sear the Beef:
- While the chiles are soaking, season the beef chuck roast with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Transfer the beef to the slow cooker.
- Blend the Sauce:
- After the chiles have softened, transfer them to a blender or food processor. Add the garlic, onion, vinegar, cumin, oregano, coriander, paprika, cinnamon, lime juice, and beef broth.
- Blend until smooth, then pour the sauce over the beef in the slow cooker.
- Slow Cook the Beef:
- Cover the slow cooker and cook on low for 8-10 hours, or until the beef is fork-tender and easily shreds.
- Shred the Beef:
- Remove the beef from the slow cooker and use two forks to shred the meat. Discard any large fat pieces.
- Serve:
- Return the shredded beef to the slow cooker and mix it into the sauce. Let it simmer for another 15-20 minutes to absorb the flavors.
- Serve the barbacoa in tacos, burritos, or over rice, and garnish with fresh cilantro and lime wedges.
Tips for Cooking
- If you prefer a spicier barbacoa, add more chipotle peppers or a dash of hot sauce to the sauce.
- You can also make this recipe in an Instant Pot or pressure cooker by cooking on high pressure for 60-75 minutes.
- For an extra smoky flavor, use smoked beef broth or add a dash of liquid smoke to the sauce.
Why You Should Try This Recipe
This Slow Cooked Beef Barbacoa is a perfect make-ahead meal for busy nights. It’s bursting with flavor and can be used in a variety of dishes, from tacos to salads to rice bowls. The slow-cooking method makes the beef incredibly tender and allows the flavors to fully develop.
Savor the bold, rich flavors of Slow Cooked Beef Barbacoa and make your next meal one to remember. Whether you’re serving it in tacos, burritos, or bowls, this tender beef will quickly become a favorite in your recipe repertoire!
