Slow Cooker Beef Barbacoa

Love taco night? This Slow Cooker Beef Barbacoa is a must-try! Toss a 3 to 4 pound chuck roast in the crockpot with chipotle chilis, diced green chiles, cumin, oregano, cinnamon, cloves, lime juice, vinegar, and garlic. It cooks low and slow, becoming tender, juicy, and full of bold flavor, perfect for tacos, bowls, or burritos.

You might remember when I shared Slow Cooker 4 Ingredient Shredded Beef Tacos with you guys. This is one of the most popular recipes on my site because it’s incredibly easy—just 4 ingredients, and makes a flavorful filling for tacos, quesadillas, salads, and rice bowls. If you loved that recipe, today’s Slow Cooker Beef Barbacoa Rice Bowls are a must-try addition to your rotation. This shredded barbacoa beef is perfect in tacos topped with cilantro, red onion, and queso fresco. It also works well in quesadillas, sandwiches, over salads, or even mixed into scrambled eggs with pepper jack cheese.

For more Mexican style recipes try this Mexican brisket, Chicken Tinga Recipe or these Authentic Chilaquiles Rojos (Red Chilaquiles Recipe).

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Beef: A well-marbled cut that becomes tender and juicy when slow-cooked, like a chuck roast.
• Chilis in adobo sauce: These provide smoky heat and rich depth of flavor.
• Diced green chiles: Mild, tangy heat that complements the chipotles.
• Lime Juice: Brightens and balances the rich spices with acidity.
• Apple Cider Vinegar: Adds a tangy kick and helps tenderize the beef.
• Spices: The warm spices of cinnamon, cumin, Mexican oregano and cloves mixes to create wonderful flavor. Earthy and warm, essential for a rich, Mexican-style flavor.

How to Make Slow Cooker Beef Barbacoa

Step 1: Add Ingredients to Crockpot: Place the beef in the slow cooker along with the onion, bay leaves and garlic. In a medium bowl combine together the chipotle chilis, diced chilis, lime juice, apple cider vinegar, cumin, oregano, black pepper, salt, cloves and beef broth and mix well. 

Step 2: Add Chipotle Chili Mixture and Slow Cook: Pour the chipotle chili mixture over the beef. Cover and cook on low for 6-8 hours, or high for 3-4 hours, or until the beef is tender and fall apart. 

Step 3: Shred Beef: Once the beef is done cooking workin in batches and use two forks to shred the beef and return back to the slow cooker. Stir the beef to combine with the juices. Cover and let the slow cooker sit {turned off} for 15 minutes to let the juices soak in. 

Garnish the beef with fresh cilantro and chopped red onion. Serve the beef over rice for rice bowls, as a filling for tacos or quesadillas or even a salad.

Storage Tips

• Refrigeration: Store leftover cooked brisket in an airtight container or tightly wrapped in foil. It will keep in the refrigerator for up to 4 days.
• Freezing: For longer storage, slice or shred the brisket and freeze it in freezer-safe bags or containers with some of the cooking juices to retain moisture. It will last for up to 3 months in the freezer.
• Reheating: Reheat brisket gently in a covered skillet with a splash of broth or leftover juices over low heat to keep it moist. You can also reheat it in the oven at 300°F for about 20 minutes, covered with foil.
• Avoid drying out: Always store brisket with some of its juices, and reheat slowly to prevent it from becoming dry or tough.