Description
This barbacoa recipe is simple to make in your slow cooker, and makes the most tender, flavorful, delicious barbacoa beef.
Ingredients
Scale
- 3 pounds beef chuck roast (fat trimmed), cut into 2-inch chunks
- 4 cloves garlic, minced
- 2 chipotles in adobo sauce, chopped
- 1 (4-ounce) can diced green chiles
- 1 small white onion, finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano (or standard dried oregano)
- 2 teaspoons fine sea salt
- 1 teaspoon freshly-ground black pepper
- 1/4 teaspoon ground cloves
- 1/2 cup beef stock or water
Instructions
- Slow cook. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
- Shred and toss. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.
- Serve. Use a pair of tongs or a slotted spoon to serve the barbacoa beef and enjoy!
Notes
Storage instructions: Any leftovers can be stored (with their juices) in a food storage container in the refrigerator for up to 3 days, or frozen for up to 3 months.
I do not normally eat beef, so when I do, it better be good. I found a chuck roast on sale, and was going to use it for the tried and true Country Pot Roast, but decided that I would try my hand at Barbacoa – just to be different. I researched numerous recipes. Having never cooked it before, I was really stabbing in the dark. Found this one, and it spoke to me.
I was NOT disappointed. Omg. It was one of the best meals I have ever had. I made one minor SUBSTITUTION: I used Negra Modelo in place of the beef broth. (Yes, I drank some, too. Don’t judge me.) Served in some grilled taco shells with all the fixings, with some Goya rice and … just wow. Thank you for making my splurge totally worth it. Can’t wait to have more tonight!
Can this be cooked on the stovetop? Thanks!
Is it 2 cans of chipotle in adobo or chipotles from 1 can?
I have made barbacoa in my LaCreuset Dutch oven on the stovetop many times. Low and slow is the ticket to achieve that tender, falling apart texture that makes this recipe a winner! Good luck!
I have been making your recipe for years and it just dawned on me that I should probably tell you and also thank you and rate it. It is a family favorite and a crowd pleaser. Much gratitude
I have made this recipe serval times. I use beef and chicken, whichever meat I have on hand. My family loves it! I am making it again tonight. It is a delicious recipe, thank you!
Stephen – why so harsh?
This recipe is phenomenal! Perfect balance of flavors. I followed the directions as is last week and it was a huge crowd pleaser. We used the leftover meat to make quesadillas the next day. Later in the week I decided to use up the remaining can of chipotle on adobo and made it with 2 chicken breasts (but half the recipe) and omitted the green chili. Also phenomenal!
Great recipe! My husband and toddler love this. The only substitute we make is to use venison rather than beef. We have made this numerous times and stays in our regular rotation. Thank you for sharing with us!
Super easy to make but it was WAY spicier than any barbacoa I’ve ever had. That being said, it wasn’t bad haha. I like a little spice so I just skipped the salsa. Next time I make this, I will likely omit the green chilies all together because I think that’s the culprit for the spice level. Goes great with cotija!
Not sure if you have made this again yet. The heat culprits will be the diced Chipotle peppers and bring black pepper. You chunks just use some of the Adobo sauce, skip the actual Chipotle peppers, and cut the ground black pepper in half. The seeds in the chipotle peppers will also add heat. Good luck!
This is so flavorful and delicious. I have been making this for years. My kids like it as well. I love this recipe. It’s easy. Thank you. 😊
There’s multiple cuts of meat that can be used in barbacoa. The general one, is mentioned in this post. The delicate cuts of meat, e.g. the head and cheek HAVE to be asked for specifically.
Our family loved this recipe! I couldn’t find chipotles in adobo sauce so I used fresh jalapeño and adobo sauce 😂. Not sure how it compares to the original recipe but we thought it tasted amazing! New family favorite. I also blended everything together to make the sauce. Thx!!
It’s wonderful. Tastes like heaven to those of us with an open mind. My husband is a picky eater and in his mind it’s the best thing he’s ever tasted. I serve it like a burrito with black beans, corn inside, lettuce and tomatoes, sour cream and enchilada red sauce drizzled on the burrito. It doesn’t need any of that tho. It’s fantastic, so tasty in a bowl with rice.
Simple and delicious! I love it! Thank you for sharing.
I used the recipe to marinate cubed beef for shish kabob. I marinated for about 4-5 hours then used the remaining marinade as a baste for the shish kabob as it was grilling. I used red peppers, onion and pineapple chunks with the beef on skewers. These were phenomenal!! So much flavor! This recipe is a keeper!!!
Delicious! Skipped the green chiles as I wanted to make it not so spicy so the kids can eat it. Served it with Spanish rice and a simple cucumber, tomato and lettuce salad from the garden. Thanks!
Clarifying question here, do you mean two cans of chipotle peppers in adobo or two peppers from one can?
two peppers from one can.
I’m not the author of the recipe, but I’m quite sure you wouldn’t want to use two cans of chipotle peppers in adobo sauce. As prepared in the can, they are quite hot.
How many does this recipe serve? Having a gathering of 25 and want to know if I should double or triple this recipe..
I have made this several times, for family, friends, and potluck, it always gets rave reviews! This weekend it’s going with us in our camper to share with our camping buddies. In addition to serving on corn tortillas, my all time favorite is to serve it over baked potatoes. Total deliciousness!!! Thank you for sharing this delicious recipe!
This was excellent for the amount of effort involved. Cooked in instant pot ultra on slow cooker mode for 3 hours.
Can I cook this via instant pot?
This is the only barbacoa that I’ve ever made but it’s also THE best one I’ve ever tasted. Definitely recommend this recipe.
Made this for our marching band parents potluck and everybody complemented me on this. Full of flavor and the meat was just falling apart.
So now my husband is harassing me to make it again.
I made this tonight and it was delicious!!! Thank you so much! This is better than the restaurant. This recipe is a keeper. I served it with spanish rice and it was a hit!
What’s the nutritional info?
This is my second time making it, it’s so delicious. My family loves it.
I had a party and made this with eye of round beef. Delicious! My crew is picky but everybody loved this! I served with pinto beans, brown rice and choice of flour or corn tortillas. I also added a can of fire roasted tomatoes and few potatoes.
We’re making this for the third time in about a month because it’s so good and easy to set and forget on low for 8 hours. We cut the pieces too small the first time so now we buy the longer pieces of beef and put those in so it’s easier to use tongs later. I also purée the small can of peppers in adobo which I think works really well, and I didn’t add the extra broth the last couple of times because it seemed like there was enough liquid in there already. Love this recipe, it makes for a wonderful taco night.
My family loves this recipe! It is so flavorful. We serve it on corn tortillas with our choice of toppings.
have you prepared this with both water and beef stock? I’m wondering how important the stock is – doesn’t the beef kind of create a stock as it cooks?! and thoughts on using chicken stock as a substitute?
A chuck roast is a great roast but I have always use a good quality broth, Better Than Bouillon is outstanding! The chuck by itself will not give you the beef flavor, the broth that is desired in this recipe. I always use this bouillon when cooking a chuck roast with potatoes and carrots and onions. Great flavor guaranteed!
How many people does this serve?
This is great. I had a 3.94 pound chuck roast. I used the entire can of La Costena Chilpotle peppers. Do cook on low for the 8 hours. My Crock Pots are new and they cook hotter. If you have the original slow cookers, they do not cook as hot and will take longer.
Mine was really tangy.. I used the x2 and it came tangy
Can I skip the chipotles in adobo sauce and just put the diced green. Chiles in the recipe to make it more palatable for my grand kids?
Super easy and very delicious! Ate in tacos and burritos for first few meals then turned into a hearty soup with potatoes, carrots fresh green beans and onions, added a beef bullion cube and walla. If you have an aversion to cloves, like my daughter, you may want to skip but think this offered a nice flavor profile.
Absolutely delicious! Perfect layering of flavors. Can’t wait to eat the leftovers tomorrow!
Delicious! Complex flavors with easy ingredients!
Exceeded our expectations. From the first bite we knew we would be making this over and over. Fantastic recipe. Thank you!!
Always. a hit, I don’t change the recipe.
This recipe is amazing!
Hello, maybe it’s the brand of chiles with adobo sauce but it is incredibly spicy. How do I taper it down a bit? And what do you recommend for next time.
This is a go-to recipe for my family. I put it together on Sunday while I make dinner and pop it in the fridge. Monday morning I start the slow cooker and when I get home I assemble the tacos. Then I make up a couple of barbacoa rice bowls for the week’s lunches with the leftovers. Try it with a bit of feta cheese. It’s amazing.
Made this for a work lunch. Everyone raved about it. It was a first time for me and nothing was left. Will make again. It was delicious and layered with many flavors.
The best recipe by far! I have made it so much I just eyeball everything now 😂 We add more chiles because we love spice, and serve it burrito style on whole wheat carb balance tortillas with crema, cilantro and monterary jack cheese! delish!
This was literally the best recipe for anything that I’ve ever tried. My mother in law came over unexpectedly that night and I was devastated I had to offer her some because I wanted more for left overs. I decided to put everything but the meat and bay leaves in the food processor first and it was perfect. Will try not blending next time. I’ve been waiting over a month for chuck roast to go on sale so I could make it again but I’m going out today and won’t tell the husband I paid full price because I just want this so bad again. Thank you!
My whole family loved this recipe! It was sooo good!
I have made this recipe over and over and it’s always a hit. I blend all the ingredients to make a chile sauce then dump it all on the meat in crockpot.
This recipe is a treasure.
Is this spicy? Would like to make for a group but not spicy is a must. Thanks!
Can you you tell me if the recipe is for 2 peppers or 2 cans of chipotle peppers?
Delicious! I halved the recipe to start because I wasn’t sure how it would come out. I made burrito bowls with it. Cilantro lime rice, guacamole, cheese, beans and sour cream.
Next time I will double the recipe as written so I can freeze portions of the meat for enchiladas, tacos and burrito bowls.
Thank you for a great recipe!