I’m sharing my Slow Cooked Beef barbacoa that shreds into tender, flavor-packed pieces perfect for tacos, burrito bowls, salads and so much more.

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I fell for this Slow Cooker Barbacoa the first time I smelled the smoky heat of chipotle peppers in adobo mingling with a big beef chuck roast. It’s messy, bold, and strangely addictive, like something you wanna hide for emergencies.

This Barbacoa Recipe keeps pulling you back for tastes, tests your self control, and turns plain meals into something ridiculously good. Every forkful shreds into juicy, tangy bites that beg you to try it in tacos, bowls, or however you wanna eat it.

I promise its worth the wait, even if you sneak extra bites.

Ingredients

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Beef chuck roast: Rich in protein and collagen, becomes tender and juicy after long cooking.
Guajillo and ancho chiles: Provide fruity smoky warmth, add vitamin A, mild fiber, earthy flavor.
Chipotle in adobo: Smoky spicy kick, adds deep heat and tang from the adobo sauce.
White onion: Adds sweetness when caramelized brings savory depth and some vitamin C.
Garlic: Pungent boosts aroma and heart healthy compounds when cooked slowly.
Apple cider vinegar and lime: Cut richness with bright acid, balances fatty beef, brightens.
Cumin and oregano: Earthy spices add warmth and herbal notes that round the stew.
Brown sugar or honey (optional): A touch of sweet rounds heat, helps caramelize, balance flavors.

Ingredient Quantities

3 to 4 lb beef chuck roast

2 tsp kosher salt

1 tsp ground black pepper

1 tbsp ground cumin

1 tbsp dried oregano (Mexican oregano if available)

1 tsp smoked paprika

3 dried guajillo chiles

2 dried ancho chiles

2 chipotle peppers in adobo plus 1 tbsp adobo sauce

1 cup beef broth

1/4 cup apple cider vinegar

2 tbsp lime juice

1 medium white onion

4 garlic cloves

2 bay leaves

2 tbsp vegetable oil

1 to 2 tbsp brown sugar or honey (optional)

fresh cilantro and lime wedges for serving (optional)

How to Make this

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1. Remove stems and seeds from 3 guajillo and 2 ancho chiles, toast briefly in a dry skillet until fragrant (10-20 seconds each), then soak them in very hot water for 15 minutes to soften; reserve a little soaking liquid.

2. In a blender combine the softened chiles (drained but keep a tablespoon or two of soaking liquid if needed), 2 chipotle peppers plus 1 tbsp adobo sauce, 1 cup beef broth, 1/4 cup apple cider vinegar, 2 tbsp lime juice, 1 medium white onion (quartered), 4 garlic cloves, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp smoked paprika and a splash of the chile soaking liquid; blitz until smooth, taste and set aside (if it’s too thick add a bit more broth).

3. Pat 3 to 4 lb beef chuck roast dry, rub all over with 2 tsp kosher salt and 1 tsp ground black pepper.

4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and brown the roast on all sides, about 3-4 minutes per side; browning adds flavor so don’t skip it even if you are rushed.

5. Place the seared roast in your slow cooker, pour the blended chile sauce over the top, tuck in 2 bay leaves, and if you like a little sweetness stir in 1 to 2 tbsp brown sugar or honey (optional).

6. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until the beef is falling-apart tender and shreds easily with two forks.

7. Remove the roast to a cutting board, shred the meat with forks, discard any large pieces of fat and the bay leaves, then skim off excess fat from the cooking liquid if you want it leaner.

8. Return the shredded beef to the slow cooker and stir to coat with the sauce, let it sit on LOW or WARM for 15 to 30 minutes so the meat soaks up the juices.

9. Taste and adjust seasonings, add more salt if needed and squeeze in extra lime juice for brightness; serve with fresh cilantro and lime wedges (optional) and use in tacos, burrito bowls, salads, whatever you want.

10. Tip: if you want crispy edges, spread shredded barbacoa on a sheet pan and broil for 2-3 minutes until edges char a bit, then toss with the sauce left in the slow cooker.

Equipment Needed

1. Dry skillet or small frying pan, for toasting the dried chiles
2. Blender or food processor, to blitz the chile sauce smooth
3. Large heavy skillet or cast iron pan, for searing the roast
4. Slow cooker or crockpot, for the long low braise
5. Cutting board and sharp chef’s knife, to trim and chop onion, garlic and roast
6. Measuring cups and spoons, plus an extra tablespoon for reserving soaking liquid
7. Tongs and two forks, to move the roast and shred the beef
8. Fine mesh strainer or slotted spoon and a ladle, to drain chiles and skim the sauce
9. Rimmed baking sheet for broiling crispy edges, optional but great for texture

Dont forget a few paper towels for patting the meat dry and a pair of oven mitts.

FAQ

How long do I braise the beef in the oven and at what temperature? Preheat the oven to 300°F. Sear the roast, then cover and braise at 300°F for about 3 to 4 hours until the meat is fork tender and shreds easily or reaches about 195 to 205°F internal. Bigger roasts may need longer so just check for that tender pull apart texture, dont rely only on time.

Can I make this in a slow cooker or Instant Pot instead? Yes. For a slow cooker cook on low for 8 hours or high for 4 to 5 hours. For an Instant Pot, sear first, then pressure cook on high for 60 to 75 minutes with a 20 to 25 minute natural release. Both work great, just make sure the meat is tender before shredding.

How do I prep the dried chiles and how spicy will it be? Remove stems and seeds, toast briefly in a dry pan until fragrant, then soak in hot water for 15 to 20 minutes until soft. Blend them with the chipotles, broth, vinegar, lime, onion, garlic and spices to make your sauce. Guajillo is medium heat, ancho is mild and smoky, chipotles add the smoky heat so reduce chipotles if you want it milder. A little brown sugar or honey will tame the acidity and heat if needed.

How do I shred the beef and get it flavorful not dry? Pull the roast out, discard bay leaves and shred with two forks. Skim excess fat from the cooking liquid, then return shredded beef to the sauce and simmer a few minutes so it soaks up the juices. If the sauce is thin, reduce it on the stove until it coats the meat.

How long will leftovers keep and can I freeze it? Refrigerate up to 4 days. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat gently in a pan with a splash of broth so it doesnt dry out.

What do you serve barbacoa with and any quick garnish ideas? Tacos, burrito bowls, nachos, quesadillas, even eggs for breakfast. Top with fresh cilantro, lime wedges, diced onion or quick pickled red onion. A squeeze of lime brightens the rich meat like crazy.

Braised Beef Barbacoa Recipe Substitutions and Variations

Beef chuck roast: swap for beef brisket, beef short ribs, or pork shoulder. Use about the same weight, but you might need to tweak braise time since pork cooks a bit faster.
Dried guajillo or ancho chiles: use pasilla or New Mexico chiles, or 2 to 3 tbsp mild chili powder if you dont have dried chiles. Toast and soak the dried subs the same way.
Chipotle peppers in adobo: replace with 1 to 2 tsp chipotle powder, or smoked paprika plus 1 tsp hot sauce or a spoon of tomato paste for body and smokiness.
Apple cider vinegar: use red wine vinegar or white vinegar with a splash of lime juice, same amount. You can also just use extra lime juice for a brighter, citrusy kick.

Pro Tips

– Toast the dried chiles just until they smell toasty, don’t char them or they’ll turn bitter, and save a tablespoon or two of the soaking liquid to loosen the blender sauce if it gets too thick — it makes a big difference in texture and flavor.

– Sear the roast well so you get a good crust, it really adds depth, and when you shred let it cool a few minutes then pull against the grain for tender strands not chewy bits.

– If the blended sauce is gritty or too chunky, push it through a fine mesh strainer or run it longer in the blender for silkier mouthfeel; simmering the sauce a bit before adding the meat will also concentrate flavors if it tastes flat.

– For serving think about texture contrast: broil handfuls of shredded beef for 2 to 3 minutes to get crispy edges then toss with the sauce, and store meat separate from extra sauce if you’re making ahead because it keeps better and actually tastes better the next day.

Braised Beef Barbacoa Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Slow Cooked Beef barbacoa that shreds into tender, flavor-packed pieces perfect for tacos, burrito bowls, salads and so much more.

Servings

servings

Calories

450

kcal

Equipment: 1. Dry skillet or small frying pan, for toasting the dried chiles
2. Blender or food processor, to blitz the chile sauce smooth
3. Large heavy skillet or cast iron pan, for searing the roast
4. Slow cooker or crockpot, for the long low braise
5. Cutting board and sharp chef’s knife, to trim and chop onion, garlic and roast
6. Measuring cups and spoons, plus an extra tablespoon for reserving soaking liquid
7. Tongs and two forks, to move the roast and shred the beef
8. Fine mesh strainer or slotted spoon and a ladle, to drain chiles and skim the sauce
9. Rimmed baking sheet for broiling crispy edges, optional but great for texture

Dont forget a few paper towels for patting the meat dry and a pair of oven mitts.

Ingredients

3 to 4 lb beef chuck roast
2 tsp kosher salt
1 tsp ground black pepper
1 tbsp ground cumin
1 tbsp dried oregano (Mexican oregano if available)
1 tsp smoked paprika
3 dried guajillo chiles
2 dried ancho chiles
2 chipotle peppers in adobo plus 1 tbsp adobo sauce
1 cup beef broth
1/4 cup apple cider vinegar
2 tbsp lime juice
1 medium white onion
4 garlic cloves
2 bay leaves
2 tbsp vegetable oil
1 to 2 tbsp brown sugar or honey (optional)
fresh cilantro and lime wedges for serving (optional)

Directions

Remove stems and seeds from 3 guajillo and 2 ancho chiles, toast briefly in a dry skillet until fragrant (10-20 seconds each), then soak them in very hot water for 15 minutes to soften; reserve a little soaking liquid.
In a blender combine the softened chiles (drained but keep a tablespoon or two of soaking liquid if needed), 2 chipotle peppers plus 1 tbsp adobo sauce, 1 cup beef broth, 1/4 cup apple cider vinegar, 2 tbsp lime juice, 1 medium white onion (quartered), 4 garlic cloves, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp smoked paprika and a splash of the chile soaking liquid; blitz until smooth, taste and set aside (if it's too thick add a bit more broth).
Pat 3 to 4 lb beef chuck roast dry, rub all over with 2 tsp kosher salt and 1 tsp ground black pepper.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and brown the roast on all sides, about 3-4 minutes per side; browning adds flavor so don't skip it even if you are rushed.
Place the seared roast in your slow cooker, pour the blended chile sauce over the top, tuck in 2 bay leaves, and if you like a little sweetness stir in 1 to 2 tbsp brown sugar or honey (optional).
Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until the beef is falling-apart tender and shreds easily with two forks.
Remove the roast to a cutting board, shred the meat with forks, discard any large pieces of fat and the bay leaves, then skim off excess fat from the cooking liquid if you want it leaner.
Return the shredded beef to the slow cooker and stir to coat with the sauce, let it sit on LOW or WARM for 15 to 30 minutes so the meat soaks up the juices.
Taste and adjust seasonings, add more salt if needed and squeeze in extra lime juice for brightness; serve with fresh cilantro and lime wedges (optional) and use in tacos, burrito bowls, salads, whatever you want.
Tip: if you want crispy edges, spread shredded barbacoa on a sheet pan and broil for 2-3 minutes until edges char a bit, then toss with the sauce left in the slow cooker.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.