Authentic Slow-Cooked Beef Barbacoa Recipe

No need to head to Chipotle — you can make mouth-watering Beef Barbacoa at home in a crock pot. This easy slow-cooker recipe yields tender, shredded beef perfect for tacos, burritos, tostadas, nachos, or even scrambled eggs at breakfast.

Inspired by slow-cooked beef classics, this Mexican-style barbacoa is seasoned simply with chipotle, cumin, cloves, oregano and garlic, then braised in a tangy broth of lime juice and apple cider vinegar. The result is richly flavored, fork-tender beef that reheats well and makes weeknight meals or gatherings effortless.

Ingredients

• 1 large white onion, diced
• 4 garlic cloves, minced
• 2 tsp fresh oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp ground chipotle pepper (or chipotle chili powder)
• 1 tbsp ground cumin
• 1/4 tsp ground cloves
• 2.5–3 lb beef chuck roast
• 1/4 cup lime juice
• 1/4 cup apple cider vinegar
• 2 cups beef broth
• 1/4 cup cilantro, chopped
• 3 bay leaves
• 16 small corn tortillas or tostadas (for serving)

Instructions

Follow these straightforward steps to make tender, flavorful beef barbacoa in a slow cooker.

1. Place the diced onion, minced garlic and fresh oregano in the bottom of the crock pot.
2. In a small bowl, combine the salt, black pepper, ground chipotle, cumin and ground cloves.
3. Rub the spice mixture all over the beef chuck roast, then place the roast on top of the onion and garlic in the crock pot.
4. In a separate bowl, whisk together the lime juice, apple cider vinegar, beef broth and chopped cilantro.
5. Pour the liquid mixture over the beef and tuck the bay leaves around the roast.
6. Cover and cook on high for 6–8 hours (or on low for 8–10 hours) until the meat is very tender and easily shreds with two forks.
7. Remove and discard the bay leaves, then shred the beef directly in the crock pot or on a cutting board. If desired, spoon a little of the cooking liquid over the shredded beef to keep it moist and flavorful.
8. Serve the shredded barbacoa in warm tortillas or on tostadas and finish with your preferred toppings.

What kind of meat do you use?

For this crock pot barbacoa, beef chuck roast is recommended. It’s an economical, flavorful cut with enough marbling to stay moist during long, slow cooking. Traditional barbacoa can be made from different beef cuts or other meats, but chuck roast offers excellent texture and shreddability for a home version of barbacoa.

What is the difference between carnitas and barbacoa?

Carnitas are typically made from pork that is braised or simmered in lard or oil until tender and crispy at the edges. Barbacoa, in contrast, usually refers to slow-cooked beef or lamb prepared with Mexican-style seasonings and cooked in a flavorful broth or steam until it can be shredded. Both are delicious, but they differ in meat choice, cooking fat, and seasoning profile.

What is in the barbacoa at Chipotle?

If you enjoy the barbacoa from Chipotle, you’ll recognize many of the same core seasonings in this recipe: garlic, chipotle peppers or powder, cumin, oregano, cloves and bay leaves. This homemade version recreates that smoky, savory character using accessible pantry spices and slow cooking.

More Crock Pot taco recipes

If you like making tacos in the slow cooker, try variations such as Slow Cooker Tacos al Pastor, Chipotle Honey Pulled Pork Tacos, Slow Cooker Chicken Mole Tacos, Smoky Chipotle Brisket Tacos, or Blackberry Jalapeño Pulled Pork Tacos for different flavor profiles.

Recipe Card — Crock Pot Beef Barbacoa

Ingredients (compact)

• 1 large white onion, diced
• 4 garlic cloves, minced
• 2 tsp fresh oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp ground chipotle pepper
• 1 tbsp cumin
• 1/4 tsp ground cloves
• 2.5–3 lb beef chuck roast
• 1/4 cup lime juice
• 1/4 cup apple cider vinegar
• 2 cups beef broth
• 1/4 cup cilantro, chopped
• 3 bay leaves
• Small corn tortillas or tostadas for serving

Instructions (compact)

1. Place onion, garlic and oregano in the bottom of the crock pot.
2. Mix salt, pepper, chipotle, cumin and cloves in a small bowl. Rub over the beef and place the roast in the crock pot.
3. Combine lime juice, apple cider vinegar, beef broth and cilantro; pour over the beef. Add bay leaves.
4. Cook on high for 6–8 hours (or low for 8–10) until very tender. Remove bay leaves and shred the beef.
5. Serve in tortillas or on tostadas with desired toppings.

Optional Toppings

• Sliced avocado
• Sliced jalapeños
• Chopped cilantro
• Crumbled cotija cheese

Notes

• Nutritional information does not include optional toppings.
• This recipe is gluten free when served on corn tortillas. Verify beef broth is gluten free if needed.
• Leftover barbacoa keeps well refrigerated for 3–4 days and freezes for up to 3 months. Reheat gently with a splash of broth to keep it moist.

Nutrition Facts (per serving)

• Calories: 391 kcal
• Carbohydrates: 26 g
• Protein: 31 g
• Fat: 18 g
• Sodium: 671 mg