This versatile recipe for Crock-Pot Barbacoa Beef comes out tender and full of flavor. The perfect beef to add to your favorite Mexican recipes such as tacos, burritos, enchiladas, and more!
Slow Cooker Barbacoa Beef
I love a good barbacoa beef because it is so versatile to use in just about any Mexican or Mexican inspired recipe. I often make up this recipe and portion it out into a couple of freezer bags so that I can use it for all sorts of dinners or lunches.
The beef can be used in tacos (a classic), burritos (add some beans, rice and cheese), taquitos, tostadas, quesadillas (a favorite with my kids), tamales (if I am feeling up to the task of making homemade ones) or even casseroles or lettuce wraps.
As is the meat alone is Keto and Weight Watchers diet friendly so its just a good all-around great beef to slow cook and have on hand.
While there is some prep work involved in cutting up some onion, garlic, cilantro and fresh oregano the rest of the recipe is pretty darn easy to get everything ready for the slow cooker.
And then, you just let it cook away all day until the meat is super tender. Shred the cooked beef and use in your favorite recipes.
Equipment Needed For Crock-Pot Barbacoa Beef Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Knife
- Cutting Board
- Mixing Bowls
- Liquid Measuring Cup
- Dry Measuring Cups And Spoons
Common Questions:
Can I Use Other Cuts Of Beef Besides Chuck Roast?
I choose to make this recipe using a boneless beef chuck roast because that is my favorite cut of beef roast for flavor. To be honest it is the cut of roast my mom always cooked. But, you can use other beef roast cuts in this recipe too. Even roasts with the bone in it. Just be sure to remove and discard the bone when you are shredding the meat.
Can I Use Other Meat Besides Beef?
While this recipe is best when made with a beef roast you can use other types of meat such as pork roast, lamb roast, venison roast (or other game like elk, antelope, etc) or bison. I do not suggest using lean meat like chicken or turkey however as poultry will dry out if cooked for such a long period of time as required in this recipe.
What Is The Best Way To Freeze The Barbacoa Beef?
To freeze the cooked barbacoa beef I shred the meat and let it cook down to nearly room temperature. Then I place the meat into either 1 gallon sized freezer bag or several quart sized freezer bags. Press the excess air out of the bags before sealing and lay them flat. I then write on the bags with a permanent marker the contents of the bag and the date and tuck them away in my freezer. The meat is best used up within about 6 months.
More Fantastic Slow Cooker Recipes To Try:
- Crock-Pot Chicken Stuffed Green Peppers
- Slow Cooker Orange Soda Ham
- Crock-Pot Favorite Creamy Dressing Chicken Bake
- Slow Cooker Tuscan Chicken Thighs
- Crock-Pot Venison Tenderloin
Recipe Collections:
| Beef Crock-Pot Recipes | Mexican Slow Cooker Recipes |
| Easy Slow Cooker Recipes | 6 Quart Crock-Pot Recipes |
| Healthy Crock-Pot Recipes | Beef Chuck Roast Slow Cooker Recipes |
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Make this super easy barbacoa beef in your slow cooker and use the flavorful shredded meat in all sorts of tasty dishes. From tacos, tostadas, burritos, quesadillas and more! This versatile beef dish is one that you will want in your regular slow cooker cooking rotation for sure!
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| Rating |
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| Servings | 12Servings |
| Prep Time | 10Minutes |
| Cook Time | 6Hours |
- 1 Large White Onion Peeled And Diced
- 4 Cloves Garlic Peeled And Minced
- 2 Teaspoons Minced Fresh Oregano
- 1 Tablespoon Chipotle Chili Powder
- 1 Tablespoon Ground Cumin
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Ground Cloves
- 2.5 - 3 Pounds Boneless Beef Chuck Roast
- 2 Cups Low Sodium Beef Broth
- 1/4 Cup Lime Juice
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup Chopped Fresh Cilantro
- 3 Whole Bay Leaves
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Ingredients
Servings: Servings
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- Place the onion, garlic, and oregano in the bottom of a 6 quart or larger slow cooker.
- In a small mixing bowl, combine the chipotle chili powder, cumin, salt, pepper and ground cloves to create a spice rub.
- Rub the beef chuck roast with the spice rub on all sides and place in the slow cooker on top of the onions, garlic and oregano.
- In a medium mixing bowl, combine together the beef broth, lime juice, apple cider vinegar and fresh cilantro and pour over the the beef in the slow cooker.
- Add the bay leaves.
- Cover and cook on HIGH for 6 to 8 hours or until the meat is fully cooked and is starting to fall apart a little bit.
- Remove and discard the bay leaves and shred the beef using two forks.
- Use the shredded beef in your favorite Mexican recipes such as tacos, burritos, etc. and enjoy!
Is the serving size per 1 cup or 1/2 cup?
We don’t calculate serving sizes with our recipes. This says it’ll feed 12 people, so it would be however much the recipe makes divided into 12 portions. Thanks!