This Slow Cooker Beef Barbacoa is an easy Mexican inspired entree, flavored with chiles, garlic, and spices, that will win your family over!

A chuck roast is seared then slow-cooked in a crockpot with a flavorful, homemade adobe sauce. The Beef Barbacoa Recipe creates delectable shredded beef to serve with your favorite taco fixings or in your favorite Tex Mex recipes!

Slow Cooker Beef Barbacoa shredded in front of a white tray of toppings

Slow Cooker Beef Barbacoa

A couple of my blogger friends have showcased their versions of Beef Barbacoa recently. Their spiced up, slow-cooked beef in the crockpot sounded fabulous. This method for cooking beef was perfect for our dreadfully hot weather, plus a nice change from my simple and frequent summer entree, Soft Shell Beef Tacos.

After only a half-hour in the slow cooker, I knew this dish would be a hit. The aroma in my kitchen was definitely tantalizing. I greeted Bill with, “You’re going to love dinner tonight,” when he arrived home from work. I was overly anxious to dig in after being tempted all day long and so was he.

What is Beef Barbacoa?

Beef Barbacoa originated in the Caribbean, where beef or more commonly, goat, was slow-cooked over an open fire. This is where “barbecue” originated! The Spanish word Barbacoa translates to Barbecue in English.

Since cooking over an open fire is rather impractical for home cooks, using a slow cooker with similar seasonings, including chiles, garlic and spices is much more approachable. This beef barbacoa is the perfect filling for your tacos, burritos, and enchiladas. Or use as a topping for a taco salad instead of ground beef.

Overhead view of Slow Cooker Beef Barbacoa in a white bowl with toppings on a white tray.

How Do You Make This Beef Barbacoa Recipe?

I’m a huge fan of chuck roast for slow-cooked stews and this slow cooker Beef Barbacoa. A well-marbled chuck roast provides fabulous flavor and is super tender as it cooks slowly. This is not a cut to grill as it needs time and liquid to break down the fibers and tenderize.

Make sure to have a flavorful liquid along with the chuck roast as the longer slower cooking time allows the seasonings to infuse into the meat.

Chiptole peppers in adobo sauce are a key ingredient. Chipotles are dried, smoked jalapenos, so there will be some heat. Adobo sauce is a slightly sweet, tangy red sauce. PRO-Tip: If you’re worried about this dish being too spicy, use only two peppers instead of 4. Note that the peppers hold more of the heat than the sauce.

Freeze your leftover chipotles to use in future recipes.

Chuck roast has a lot of pockets of fat, which provides wonderful flavor. Cut away larger pieces before putting the chuck into the slow cooker. Also, when you shred the cooked beef, remove any visible fat.

Slow Cooked Chuck Roast

We are definitely a beef-eating family, and it’s at the top of our menu options for birthdays and holidays. The boys are sure to ask for a grilled steak for their birthday; and, more often than not, we have a rib roast for Christmas. But just as popular with my crew are the grilled beef hamburgers we have nearly every weekend of the summer or a marinated flank steak tossed on our Big Green Egg and used for fajitas.

And I’m a huge fan of chuck roast for slow-cooked stews and this slow cooker Beef Barbacoa. The flavor of this cut is marvelous as the bit of extra fat makes it tender and tasty. For stews, a chuck roast is always my top choice.

Slow Cooker Beef Barbacoa in a white bowl with toppings

More Beef Recipes You’ll Love:

No matter the season, there is a perfect beef recipe to add to your dinner menu. Besides this Slow Cooker Beef Barbacoa, here are some other favorites:

Slow Cooker Beef Barbacoa photo and text collage
Slow Cooker Beef Barbacoa shredded in front of a white tray of toppings

Slow Cooker Beef Barbacoa Recipe

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Yield 8 servings

Amazing Mexican inspired barbecue beef in the slow cooker!


  • 3 tablespoons apple cider vinegar
  • 4 garlic cloves, sliced
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons salt
  • A pinch ground cloves
  • 2 tablespoons vegetable oil
  • 3/4 cup chicken broth
  • 3 bay leaves
  • 3 tablespoons lime juice
  • 2-4 chipotle chiles in adobo
  • 1/4 cup tomato paste
  • 4 pound chuck roast
  • 1/2 yellow onion, sliced
  • Serve with diced tomatoes, grated cheddar, guacamole, pico de gallo, lettuce, sour cream, bell peppers, tortillas


  1. To make the adobo sauce combine vinegar, lime juice, chipotles, tomato paste, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
  2. Remove any excess fat from the roast and then cut into a few chunks.
  3. Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
  4. Place meat into Crockpot and pour adobo sauce over meat.
  5. Pour in the chicken broth and add bay leaves and onions.
  6. Cook on high heat 6 hours or on low all day.
  7. While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with tortillas and a variety of fixings when ready.


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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 648Total Fat: 41gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 193mgSodium: 922mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 59g


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