Slow Cooker Beef Barbacoa is made easily in the crockpot. Super tender with big, bold flavors, it’s perfect for tacos, burritos, or any of your Mexican-themed meals!

We’re big fans of Mexican food around here. G and I love the complex flavors of this cuisine; it’s probably what we cook at home or eat out at restaurants most often. In fact, I have quite a few delicious authentic recipes on the blog we regularly enjoy, such as chorizo con huevos for breakfast, charro beans for lunch and dinner sides, pollo asado for cookouts, and coctel de jaiva for entertaining.
Our current obsession nowadays is this Slow Cooker Beef Barbacoa which I’ve made thrice already this week, and presently have another roast gently simmering in the crockpot as I type to freeze for future meals. We can’t get enough of the amazingly tender and super flavorful shredded beef!
Before we proceed, let me say that this barbacoa beef is not the authentic Mexican barbacoa which is traditionally made of sheep, goat, or beef wrapped in maguey leaves and steam-cooked in underground pits. Although that sounds like a spectacular culinary experience to try someday, this recipe here today is a copycat of Chipotle’s barbacoa beef.
While the restaurant’s version is slowly braised in a smoky blend of chipotle peppers and spices, we’re slow cooking ours in the crockpot for a full-flavored Mexican-themed meal that’s completely stress-free.
Dinner can’t get any easier than this! You get succulent, bold-flavored beef with minimal effort. If you need dinner in a hurry, you can have this ready in less than an hour using the Instant Pot!
Instant pot method
- Massage chuck roast with olive oil and season with salt and pepper to taste. In a hot pan over medium-high heat, sear on both sides. If you want to do this step in the Instant Pot, you might have to cut the roast into large chunks to fit and sear properly in the pressure cooker.
- Remove the meat from the pan and transfer to the Instant Pot. In the pan, add about one tablespoon of olive oil and add onions and garlic, stirring regularly to brown.
- Add beer and beef broth and bring to a boil, scraping browned bits from the bottom of the pan.
- Prepare the sauce by processing the liquid with the onions and garlic, chipotle peppers, vinegar, and spices in a blender or food processor until smooth. Pour it on top of the meat.
- Cook on HIGH pressure for 25 minutes. When the timer goes off, turn the cooker off and use the natural method to release pressure.
- Remove the beef from the pot and shred it using two forks. Pour some of the sauce on the beef if desired.
Quick tip
- Sear the meat on high heat to create a caramelized crust, enhancing flavor and texture.
- For extra depth of flavor, brown the onions and garlic in the same pan as the beef was seared in, and deglaze the pan with beer and broth to get all the tasty caramelized brown bits on the bottom.
Serving suggestions
- Use it as a filling for tacos, burritos, and enchiladas. Or enjoy sans tortilla over rice and beans for amazing burrito bowls!
- Make flautas or tacos dorados by wrapping the shredded beef in corn tortillas and deep frying until golden and crispy. Serve with guacamole for a guaranteed appetizer hit!
- Top over crunchy nachos or potato fries, cheese, salsa, and sour cream for the perfect game-day eats.
- Pile on Mexican bread rolls (bolillos) for scrumptious torta sandwiches.
- Stuff in flour tortillas with loads of shredded manchego or Qaxaca cheese and toast on a hot pan for gooey, melty quesadillas.
Storage instructions
This shredded beef barbacoa is not only perfect for busy weeknight dinners, but it’s also very versatile and makes for great leftovers. If you’d like to freeze the beef for future meals, make sure to store it with the liquid to keep it moist when reheated.
Ingredients
- 3 pounds chuck roast, trimmed of excess fat
- 3 tablespoons olive oil
- kosher salt and pepper to taste
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and smashed
- 1/2 cup mild beer
- 1/2 cup beef broth
- 1 can (7 ounces) chipotle peppers in adobo sauce
- 2 tablespoons cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon sugar
Instructions
- Massage chuck roast on all sides with 2 tablespoons of the olive oil. Season with salt and pepper to taste.
- In a large skillet over medium-high heat, add the beef and sear on each side. Transfer to slow cooker.
- In the pan, add the remaining 1 tablespoon olive oil. Add onions and garlic and cook, stirring regularly until lightly browned.
- Add the beer and beef broth to the pan. Bring to a boil, scraping the bottom of the pan to release the browned bits.
- In a blender or food processor, combine the liquid with the onions and garlic, chipotle peppers, cider vinegar, cumin, oregano, sugar, and 1 teaspoon kosher salt. Pulse until blended and smooth.
- Pour on top of the meat in the slow cooker.
- Cook on LOW for about 9 to 10 hours or on HIGH for about 5 to 6 hours.
- Remove beef from slow cooker and shred using two forks. Pour sauce over shredded beef as desired and toss to coat fully. Serve hot.
Notes
- Sear the meat on high heat to create a caramelized crust, enhancing flavor and texture.
- For extra depth of flavor, brown the onions and garlic in the same pan as the beef was seared in, and deglaze the pan with beer and broth to get all the tasty caramelized brown bits on the bottom.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Gale says
I was looking for an Avocado Salsa & found your Avocado Tomatillo Salsa (cannot wait to try) – but noticed the recipe for your cheesy jalapeno popper dip…Pork Chili Verde…Spanish Rice….OMG – love the simplicity of your recipes as well as they ALL look amazing!! If I didn’t have to work (that darn job!) I’d be cooking up a storm right now! I simply cannot wait to try some…ok ALL of your recipes! I am soo excited – the ingredients are simple & mostly what I have in my pantry, freezer & fridge! I am soo happy I came across your website & have already added it to my FAV’s!!
Lalaine says
Thank you so much, Gale! I am glad you found me, too 🙂
Kylie says
This looks amazing! I have always wanted to make this
Lalaine says
Thank you, Kylie. I hope you give it a try!
Esperanza Scotto says
This looks amazing! I need to whip out my slow cooker more often 🙂
Lalaine says
Oh, yes, it’s amazing how many delicious things we can make in the slow cooker. We should use it more often 🙂
Annemarie LeBlanc says
I have to try this. It looks so delicious! I love that I can make a huge batch and use a little at a time for different dishes. Such a time saver! Thanks for the recipe.
Lalaine says
Definitely, use the largest roast you can find. Leftovers are amazing!
Joscelyn says
Looks delicious! I want to get an instant pot so badly!
Lalaine says
You can also use a slow cooker 🙂
Tara says
oh my yum! i’m a humongous fan of barbacoa!
Lalaine says
Enjoy the recipe!
mary yowell says
Um my mouth is watering!!!! I gotta try this!
Lalaine says
Thanks, Mary!
Gloria Harvley says
Oh wow, my mouth is watering just reading this. I’ve added it to my meal plans this month and can’t wait to try it out!
Lalaine says
Thanks, Gloria 🙂
Hayley says
I’ve always wanted to try to make barbacoa! This looks SOOOO good! Saving this for later!
Lalaine says
This is the best recipe to try it, so easy 🙂