Description
Skip the takeout and make this Crockpot Beef Barbacoa at home! Inspired by Chipotle’s famous shredded beef, this slow cooker recipe is loaded with smoky chipotle peppers, garlic, lime, and warm Mexican spices. After hours of slow cooking, the chuck roast becomes fall-apart tender and incredibly juicy—perfect for tacos, burrito bowls, nachos, enchiladas, quesadillas, and meal prep.
Ingredients
Scale
- 3–4 pound chuck roast
- 2 tablespoons olive oil
- 1 large white onion, sliced
- 8 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce
- 1 (4-ounce) can diced green chilies
- 2 tablespoons tomato paste
- 1 cup beef broth
- ¼ cup apple cider vinegar
- Juice of 2 limes
Seasonings
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons Mexican oregano
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Instructions
- Sear the Beef: Pat the chuck roast dry with paper towels and season both sides with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned.
- Layer the Slow Cooker: Spread the sliced onions across the bottom of a 6- to 8-quart slow cooker. Place the seared chuck roast on top.
- Make the Sauce: In a medium bowl, whisk together the beef broth, minced garlic, chipotle peppers, adobo sauce, tomato paste, diced green chilies, apple cider vinegar, lime juice, cumin, smoked paprika, oregano, chili powder, garlic powder, onion powder, coriander, cinnamon, and cloves until well combined.
- Cook: Pour the sauce over the roast. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fall-apart tender.
- Shred the Beef: Transfer the roast to a cutting board or large bowl and remove any large pieces of fat. Shred the beef using two forks.
- Return to the Juices: Return the shredded beef to the slow cooker and stir it into the cooking juices. Let it sit for 15–20 minutes so the meat absorbs all of the flavorful sauce.
- Serve: Serve warm in tacos, burrito bowls, quesadillas, enchiladas, nachos, taco salads, or over cilantro lime rice. Top with diced onions, fresh cilantro, Cotija cheese, avocado, pico de gallo, and a squeeze of fresh lime juice if desired.
Notes
- Searing the roast before slow cooking adds incredible depth of flavor.
- Let the shredded beef sit in the cooking juices for 15–20 minutes before serving.
- For extra heat, add another chipotle pepper in adobo.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze with the cooking juices for up to 3 months.
- Delicious served in tacos, burrito bowls, nachos, enchiladas, quesadillas, taco salads, or over cilantro lime rice.
- Prep Time: 15 MINUTES
- Cook Time: 8 HOURS
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: Mexican