Introduction

Oh, the smell of slow-cooked goodness! There’s something so comforting and inviting about a meal that simmers away, filling your home with incredible aromas. Today, we’re diving into a recipe that’s practically magic: Barbacoa Beef. If you’re looking for a way to make incredibly flavorful, fall-apart tender beef with minimal fuss, you’ve come to the right place. This recipe is so simple, it feels like cheating, but the results? Absolutely show-stopping. It’s the kind of dish that makes you feel like a kitchen rockstar, even if you’re just starting out!

Why You’ll Love This Recipe

Fast: Okay, “fast” might be relative when it comes to slow cooking, but your active time is incredibly short!
Easy: Seriously, it’s almost a “dump and go” situation. Perfect for busy weeknights or lazy weekends.
Giftable: Make a big batch and portion it out for friends or family. It’s a culinary hug in a container!
Crowd-pleasing: Tacos, sandwiches, bowls – this barbacoa beef is a guaranteed hit with everyone.

Ingredients

Gathering your ingredients is the first step to deliciousness. Here’s what you’ll need:

2 1/2 to 3 lb Beef Roast: Chuck roast is my absolute favorite for this, but sirloin or rump roast work wonderfully too. You want something that will get nice and tender.
1 large Onion, chopped: Adds a fantastic base flavor and sweetness as it cooks down.
4 Chipotle Chilies in adobo sauce, or 3 fresh jalapeños, chopped: This is where the magic happens! Chipotle peppers give that smoky, slightly spicy kick that’s signature barbacoa. If you prefer milder heat, you can adjust the amount or remove the seeds. Jalapeños offer a fresh, zesty spice.
2 Tablespoons Chili Powder: A classic spice blend that adds depth and warmth.
1 teaspoon Cumin: Earthy and aromatic, cumin is a must for authentic barbacoa flavor.
1 1/2 to 2 teaspoons Salt: Don’t be shy with the salt; it really brings out all the flavors.
1 teaspoon Pepper: Freshly ground black pepper for a little zing.
1 (14.5 ounce) can Beef Broth: This helps create that delicious, savory cooking liquid and keeps the beef moist.

How to Make It

Alright, let’s get this flavor party started! It really is as simple as it sounds.

Prep the Slow Cooker: Grab your slow cooker – a 5 or 6-quart one is usually perfect for this amount of beef.
Layer the Goodness: Place your beef roast right into the slow cooker. No need to trim it unless there’s a massive hunk of fat you don’t like.
Add the Flavor Makers: Sprinkle the chopped onion, chipotle chilies (or jalapeños), chili powder, cumin, salt, and pepper all over and around the beef. Get it all in there!
Pour in the Broth: Pour the can of beef broth over everything. This liquid is going to work wonders.
Set It and Forget It: Cover your slow cooker. Now, you have two options: cook on LOW for 8-10 hours, or if you’re in a bit more of a hurry, cook on HIGH for 4-5 hours. I usually go for the low and slow method because it guarantees the most tender results, but high heat is a lifesaver too!
Shredding Time: Once the cooking time is up, the beef should be incredibly tender and pull apart easily. Carefully remove the roast from the slow cooker and place it on a cutting board or in a large bowl.
Get Shredding: Using two forks, shred the beef until it’s nice and pull-apart tender. It should be almost falling apart already!
Reunite and Flavor: Return the shredded beef back into the slow cooker with all those delicious juices. Give it a good stir to make sure every piece of that shredded beef is coated in the flavorful liquid.
Serve and Enjoy: That’s it! Your amazing Barbacoa Beef is ready to be devoured.

Substitutions & Additions

Feeling creative? I love how adaptable this recipe is! Here are a few ideas:

Spice Level: If you love extra heat, add an extra chipotle pepper or a pinch of cayenne pepper. For less heat, remove the seeds and membranes from the jalapeños or use fewer chipotles.
Citrus Kick: A squeeze of fresh lime juice right before serving adds a bright, zesty finish that’s incredible.
Aromatics: Feel free to add a couple of cloves of minced garlic along with the onion for an extra layer of flavor.
Herbs: A bay leaf added during the cooking process can add a subtle herbaceous note.
Liquid Swap: If you don’t have beef broth, chicken broth or even water can work in a pinch, but beef broth really enhances the flavor.

Tips for Success

A few little tricks can make this recipe even more foolproof:

Don’t Overcrowd the Slow Cooker: Make sure your roast fits comfortably. If it’s too tightly packed, it won’t cook as evenly.
Check for Tenderness: The cooking time can vary based on your slow cooker and the cut of beef. Always test for tenderness before shredding. If it’s not falling apart easily, give it a little more time.
Prep Ahead: Chop your onion and chilies the night before and store them in an airtight container in the fridge. This makes morning prep even faster!
Shredding Tip: Some people like to shred the beef directly in the slow cooker using two forks. Others prefer to remove it to a cutting board for easier shredding and then return it. Do whatever feels easiest for you!

How to Store It

Leftovers are your friend! This barbacoa beef stores beautifully:

In the Refrigerator: Once cooled, store the barbacoa beef in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and get even better!
In the Freezer: For longer storage, freeze the shredded beef in freezer-safe bags or containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: You can reheat it gently in a skillet with a little bit of liquid (broth or water) or in the microwave.

FAQs

What’s the best way to serve Barbacoa Beef?: Oh, the possibilities are endless! My absolute favorites are tacos (with warm tortillas, cilantro, and a squeeze of lime), beef sandwiches on toasted buns, or served over rice with your favorite toppings.
Can I use a different type of chili?: Yes! While chipotles in adobo are classic for that smoky flavor, you could experiment with other dried chilies rehydrated and blended, or even a good quality chili paste, adjusting the heat to your preference.
How long does it take to cook?: On low, it’s typically 8-10 hours, and on high, it’s about 4-5 hours. The key is for the beef to be super tender.
Is this recipe spicy?: It has a medium level of spice from the chipotles or jalapeños. You can easily adjust the heat by using fewer peppers, removing seeds, or adding a pinch of sugar to balance the heat if needed.

Barbacoa Beef

A simple and delicious slow cooker recipe for fall-apart tender barbacoa beef, perfect for tacos, sandwiches, or bowls.

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Prep Time 15

Cook Time 8

Servings 8

Equipment

Slow Cooker 5 or 6-quart recommended
Cutting board
Large bowl
Forks For shredding

Ingredients

Main ingredients

2.75 lb Beef Roast Chuck roast is recommended, but sirloin or rump roast also work
1 large Onion chopped
4 Chipotle Chilies in adobo sauce or 3 fresh jalapeños, chopped
2 Tablespoons Chili Powder
1 teaspoon Cumin
1.75 teaspoons Salt
1 teaspoon Pepper Freshly ground
1 14.5 ounce can Beef Broth

Instructions

Prep the Slow Cooker and add the beef roast.
2.75 lb Beef Roast
Add the onion, chipotle chilies (or jalapeños), chili powder, cumin, salt, and pepper over the beef.
2.75 lb Beef Roast
Pour in the beef broth.
2.75 lb Beef Roast
Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
Remove the tender beef from the slow cooker and place on a cutting board or in a large bowl.
Shred the beef using two forks.
Return the shredded beef to the slow cooker with the cooking juices and stir to coat.
Serve.

Notes

Feel free to add a squeeze of fresh lime juice before serving for a bright, zesty finish. Minced garlic can also be added with the onion for extra flavor.