Why You’ll Love This Recipe
This beef barbacoa is incredibly flavorful and versatile, making it great for feeding a crowd or meal prepping. Using the slow cooker means minimal effort with maximum flavor—just blend the sauce, pour it over the meat, and let it cook low and slow. It’s naturally gluten-free and dairy-free and easy to adjust for your spice preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck roast (boneless)
chipotle peppers in adobo sauce
garlic
onion
apple cider vinegar
lime juice
ground cumin
oregano (preferably Mexican oregano)
ground cloves
bay leaves
salt
black pepper
beef broth or water
olive oil (optional for searing)
Directions
- Cut the beef chuck roast into large chunks and season with salt and pepper.
- Optional: Sear the beef in a hot skillet with a little olive oil until browned on all sides, then transfer to the slow cooker.
- In a blender or food processor, combine chipotle peppers, garlic, onion, apple cider vinegar, lime juice, cumin, oregano, cloves, and a bit of broth. Blend until smooth.
- Pour the sauce over the beef in the slow cooker.
- Add bay leaves and the remaining broth or water.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the beef is fork-tender.
- Remove the beef, shred it with two forks, then return it to the sauce and stir to coat.
- Discard bay leaves before serving.
Servings and timing
This recipe serves 6 to 8 people.
Cooking time: 8-10 hours on low or 5-6 hours on high
Prep time: 15 minutes
Variations
- Add a splash of orange juice for a subtle sweetness that balances the heat.
- Use brisket or beef round as an alternative to chuck roast.
- Stir in chopped cilantro or green onions just before serving for a fresh finish.
- For extra spice, add more chipotle peppers or a diced jalapeño to the sauce.
- Make it Paleo/Whole30 by ensuring your chipotle in adobo has no added sugars.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a saucepan over medium heat with a splash of broth or water, or microwave in short intervals.
Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
What cut of beef is best for barbacoa?
Beef chuck roast is ideal due to its marbling and tenderness when slow-cooked.
How spicy is chipotle beef barbacoa?
It has a smoky medium heat. You can adjust the spiciness by using fewer or more chipotle peppers.
Can I make this recipe ahead of time?
Yes, it tastes even better the next day as the flavors develop.
Do I need to sear the beef first?
Searing adds extra flavor but is optional if you’re short on time.
Can I make this with a different protein?
Yes, this recipe also works well with pork shoulder or lamb.
Is this recipe freezer-friendly?
Absolutely. Barbacoa freezes well and is perfect for batch cooking.
What should I serve with barbacoa?
Try it in tacos, burrito bowls, salads, or over rice and beans.
Can I use a pressure cooker or Instant Pot?
Yes, cook on high pressure for about 60 minutes and let pressure release naturally.
How do I thicken the sauce?
Simmer it uncovered in the slow cooker or a saucepan after shredding the beef.
Is chipotle in adobo Whole30-friendly?
Most canned versions contain sugar, so look for a compliant brand or make your own for Whole30.
Conclusion
Slow Cooker Chipotle Beef Barbacoa is the ultimate blend of heat, smokiness, and tenderness—all with barely any hands-on time. Whether you’re piling it into tacos, stuffing burritos, or topping a bowl of rice, this dish brings deep, delicious flavor to every bite. It’s a satisfying, crowd-pleasing recipe you’ll want to make again and again.
PrintSlow Cooker Chipotle Beef Barbacoa
Slow Cooker Chipotle Beef Barbacoa is a smoky, spicy, and tender shredded beef dish slow-cooked in a flavorful chipotle and spice blend. It’s perfect for tacos, burrito bowls, and more, making it ideal for easy weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 3–4 lbs beef chuck roast, boneless
- 2–3 chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 small onion, chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup beef broth or water
- 1 tablespoon olive oil (optional, for searing)
Instructions
- Cut the beef chuck roast into large chunks and season with salt and pepper.
- Optional: Heat olive oil in a skillet and sear the beef on all sides until browned. Transfer to the slow cooker.
- In a blender or food processor, combine chipotle peppers, garlic, onion, apple cider vinegar, lime juice, cumin, oregano, cloves, and 1/2 cup of broth. Blend until smooth.
- Pour the blended sauce over the beef in the slow cooker.
- Add bay leaves and the remaining 1/2 cup of broth.
- Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the beef is fork-tender.
- Remove the beef and shred it using two forks.
- Return the shredded beef to the sauce and mix well. Discard the bay leaves before serving.
Notes
- Add orange juice for a hint of sweetness that balances the spice.
- You can use brisket or beef round if chuck roast is unavailable.
- Make it Paleo/Whole30 by using sugar-free chipotle in adobo.
- Freeze leftovers for future meals—this dish reheats well.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 360
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg
