Slow Cooker Barbacoa Beef Tacos
This slow cooker barbacoa beef is tender, juicy, and packed with smoky chipotle flavor. Chuck roast cooks low and slow with garlic, lime, onion, and spices until it falls apart, making it perfect for tacos, rice bowls, burritos, and more.
Ingredients
- 3 pounds chuck roast, cut into approximately 2-inch pieces
- 1 yellow onion, diced
- 4 chipotle peppers in adobo sauce, diced
- 6 cloves garlic, minced
- 1/4 cup lime juice
- 2 tbsp apple cider vinegar
- 1 tbsp cumin
- 1/2 tbsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 1/2 cup beef broth
Instructions
- Cut the chuck roast into approximately 2-inch pieces, trimming away any large pieces of excess fat as you go.
- Place the beef pieces into the slow cooker. Add the diced yellow onion, chipotle peppers, minced garlic, lime juice, apple cider vinegar, cumin, oregano, salt, black pepper, and beef broth. Stir everything together so the beef is well coated in the seasonings and cooking liquid.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is incredibly tender and easily pulls apart with a fork.For the most tender, flavorful barbacoa, I prefer cooking the beef low and slow when time allows.
- Carefully transfer the cooked beef to a cutting board.
- Using two forks, shred the beef into bite-sized pieces. Discard any large pieces of excess fat as you shred.
- Return the shredded beef to the slow cooker and stir it into all of those flavorful cooking juices.
- Let the shredded beef sit in the juices for a few minutes before serving so it can soak up even more flavor.
- Pile the barbacoa beef into warm tortillas and top with diced red onion, fresh cilantro, and a squeeze of lime juice.Or skip the tortillas and serve the beef over rice for an easy barbacoa bowl.Enjoy!