This slow cooker beef barbacoa is tender, smoky, and easy to shred, with a tangy blended sauce that soaks into every bite. It is the kind of pulled beef that makes tacos, burritos, and rice bowls taste like they came from a taqueria.
The beef is seared, then cooks on low for 8 hours in a sauce of smoked chiles in adobo, cider vinegar, lime juice, garlic, and warm spices. It makes enough for 8 servings, and the hands on work takes about 30 minutes, so most of the time is a hands off wait.
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Why This Slow Cooker Beef Barbacoa Recipe Works
Searing the beef hard before it goes into the slow cooker builds a deep browned flavor that carries through the long cook. The sauce is blended smooth, so every piece of beef is coated evenly.
Beef cheeks turn extremely tender and silky after hours of gentle heat, and chuck beef gives a similar pulled texture. Both cuts have enough connective tissue to melt into the sauce and keep the meat moist.
The smoked chiles, cumin, oregano, and cloves give a layered Mexican flavor, while vinegar and lime keep it from tasting heavy. Leftovers reheat well, which makes the recipe useful for meal prep.
Ingredients for Slow Cooker Beef Barbacoa
- 4 pounds beef cheeks or beef chuck
- 3/4 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil, for searing
- 4 bay leaves
- 4 smoked jalapeno chiles in adobo sauce, from a can
- 3/4 cup dark ale or low sodium beef broth
- 1/2 cup apple cider vinegar
- 1/4 cup lime juice
- 6 cloves garlic
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cloves
Beef cheeks or chuck. Cheeks give the silkiest result, while chuck is easier to find. Cut either into about 12 to 15 pieces so they sear well and fit in the slow cooker.
Smoked chiles in adobo. The canned chiles bring smoky heat and a little salt. Remove the seeds for a milder sauce, or add more chiles for extra heat.
Dark ale or beef broth. Ale adds a malty depth, while low sodium broth makes a good alcohol free swap.
Vinegar and lime. The acid balances the rich beef and brightens the sauce. Use fresh lime juice if you can.
Spices and bay leaves. Cumin, oregano, and cloves give warm, earthy notes, and the bay leaves add a gentle herbal background.
How to Make Slow Cooker Beef Barbacoa
1. Cut and season the beef. Cut large beef cheeks in half so you have about 12 to 15 pieces, or cut chuck into about 12 pieces. Sprinkle with the salt and pepper.
2. Sear the beef. Heat the oil in a large skillet over high heat. Sear the beef in batches, browning it deeply on all sides, and move each batch to the slow cooker.
3. Blend the sauce. Add the chiles, ale or broth, vinegar, lime juice, garlic, cumin, oregano, and cloves to a blender. Blend until smooth.
4. Combine in the slow cooker. Pour the sauce over the beef, add the bay leaves, and arrange the pieces so they are mostly submerged.
5. Cook low and slow. Cover and cook on low for 8 hours, until the beef is very tender and shreds easily.
6. Shred the beef. Move the beef to a pan and shred it with two forks, discarding the bay leaves.
7. Add sauce. Pour 3 or 4 ladles of the cooking sauce over the shredded beef and toss to coat.
8. Serve. Spoon the beef into tacos with your favorite toppings.
How to Serve Slow Cooker Beef Barbacoa
Serve the beef in warm tortillas with onion, cilantro, and a squeeze of lime. It goes well with cilantro lime rice and a skillet of Roasted chile cheese cornbread on the side. For a casual gathering, add macaroni salad with sour cream and a pitcher of strawberry pineapple mojito.
How to Store and Reheat Slow Cooker Beef Barbacoa
Cool the beef quickly and refrigerate it in its sauce in an airtight container for 3 to 4 days. Freeze for up to 3 months and thaw overnight in the refrigerator. Reheat in a covered pan or the microwave until it reaches 165 degrees F.
Tips and Variations for Slow Cooker Beef Barbacoa
Brown it well. A deep sear adds flavor that the slow cooker cannot create on its own.
Sear in batches. Crowding the pan steams the beef instead of browning it.
Adjust the heat. Use more or fewer chiles, or remove the seeds, to change the spice level.
Use high if short on time. The beef can cook on high for 4 to 5 hours instead.
Keep it moist. Toss the shredded beef with plenty of sauce before serving.
Make tacos. Warm corn tortillas, then top with onion, cilantro, and lime.
Skim the fat. Spoon off any fat from the surface of the sauce before ladling it over the beef.
Handle food safely. Keep the lid on while cooking, thaw frozen beef before it goes in, and see this Clemson Cooperative Extension slow cooker safety guide for general guidelines.
Frequently Asked Questions About Slow Cooker Beef Barbacoa
What cut of beef is ideal for slow cooker beef barbacoa?
Beef cheeks give the most tender, silky result, and chuck beef is a good, widely available alternative.
How long does slow cooker beef barbacoa take to cook?
It cooks for 8 hours on low or 4 to 5 hours on high. The beef is done when it shreds easily with a fork.
Can I freeze slow cooker beef barbacoa?
Yes. Freeze the beef with some of its sauce in a sealed container for up to 3 months and thaw it in the refrigerator overnight.
Can I use broth instead of ale?
Yes. Low sodium beef broth works well and keeps the dish alcohol free.
Is this barbacoa spicy?
It has a medium, smoky heat. Remove the seeds from the chiles for a milder sauce.
Slow Cooker Beef Barbacoa
Equipment
- Slow cooker
- Large skillet
- Blender
- Two forks
Ingredients
Main Ingredients
- 4 lb beef cheeks or chuck cut into 12 to 15 pieces
- ¾ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil for searing
- 4 bay leaves
- 4 smoked jalapeno chiles in adobo sauce from a can, seeds removed for less heat
- ¾ cup dark ale or low sodium beef broth
- ½ cup apple cider vinegar
- ¼ cup lime juice
- 6 cloves garlic
- 4 tsp ground cumin
- 2 tsp dried oregano
- ½ tsp ground cloves
Instructions
Cooking
- Season and cut. Cut the beef into 12 to 15 pieces and sprinkle all over with the salt and pepper. Sear. Heat the oil in a large skillet over high heat and sear the beef in batches, 2 to 3 minutes per side, until deeply browned. Move to a slow cooker.
- Blend the sauce. Blend the chiles, ale, vinegar, lime juice, garlic, cumin, oregano, and cloves until completely smooth.
- Slow cook. Pour the sauce over the beef, add the bay leaves, and cook on low for 8 hours until the beef shreds with a fork.
- Shred. Remove the bay leaves, move the beef to a pan, and shred with two forks.
- Toss. Ladle 3 to 4 spoonfuls of the cooking sauce over the beef and toss to coat.
- Serve. Spoon into warm tortillas with your favorite toppings.
