Slow Cooker Beef Barbacoa

barbacoa beef in a white bowl with a mason jar of sauce on the side

5 from 2 votes

Barbacoa Beef is tender, bold-flavored, and perfect for tacos, burritos, and any Mexican-themed meal. So easy to make in the crockpot, plus Instant Pot options!

Prep Time10

Cook Time10

Total Time10 10

Course: Main Entree

Cuisine: Mexican

Servings: Servings

Calories: 383kcal

Author: Lalaine Manalo

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

US Customary - Metric

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