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Three barbacoa beef tacos on a plate with lime wedges.
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4.82 from 11 votes

Slow Cooker Beef Barbacoa

Slow Cooker Beef Barbacoa is the most tender, juicy, and flavorful Mexican shredded beef! It's perfect for tacos, burritos, and more!
Prep Time15 minutes
Cook Time9 hours
Total Time9 hours 15 minutes
Course: Beef
Cuisine: Mexican
Keyword: barbacoa, beef, chuck roast, low carb, Mexican, shredded beef, slow cooker, tacos
Servings: 8 -12 servings
Author: Danae Halliday

Ingredients

  • 3.25 pounds chuck roast fat trimmed and cut into 2-inch chunks
  • 1 cup diced white onion
  • 2 chipotle chiles in adobo sauce finely chopped
  • 1 tablespoon of the adobo sauce
  • 3 cloves of garlic grated or minced
  • 4 ounce can diced green chiles
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons fine sea salt or to taste
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1 tablespoon honey optional
  • 3/4 cup beef broth
  • Corn tortillas avocado, white onion, cilantro, and lime wedges for serving

Instructions

  • Add all of the ingredients into the slow cooker except the bay leaves. Use a large spoon or tongs to stir everything together. Add in the bay leaves then cover with the lid. Set to low and cook for 8-9 hours. The meat should be tender and falling apart easily, if not, cook for an additional 30-60 minutes.
  • Remove the beef chunks from the slow cooker and onto a cutting board. Use two forks to shred the meat. Remove the bay leaves then add the beef back into the juices. Toss it around until it's coated and then serve as a filling for tacos, burritos, quesadillas, enchiladas, etc. 

Nutrition

Serving: 1g | Calories: 352kcal | Carbohydrates: 7g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 598mg | Fiber: 1g | Sugar: 4g