Crock Pot Beef Barbacoa Recipe

Crock Pot Beef Barbacoa makes great tacos, burritos, and bowls. This quick beef barbacoa recipe yields great flavor and texture every time!

 – 3 to 4 pound boneless beef chuck roast – Sea salt & pepper to taste – 1 small yellow onion diced – 2 cups beef broth – 2 to 4 chipotle peppers in adobo sauce – 2 to 3 Tbsp fresh lime juice – 2 tsp garlic powder – 1 bay leaf

Ingredient

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Step 1

 Cut the chuck roast into large chunks and season them liberally with sea salt.

Direction

Wavy Line
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Step 2

Heat 1–2 tablespoons avocado oil (or other high-temperature cooking oil) in a large cast iron skillet on high.  

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Step 3

Immediately remove the skillet from the heat and transfer the salmon filets to separate plates for serving.

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Step 4

Mix chopped onion and seared meat in slow cooker. Add beef broth, diced chipotle peppers, lime juice, garlic powder, and bay leaves. Optional: Make chipotle sauce smooth. 

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Step 5

Cover the crock pot and cook for 5 hours on high or 7-9 hours on low. You can make side dishes and garnishes for barbacoa beef while it slow cooks. 

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Step 6

 Once the beef has finished slow cooking, use tongs to transfer the chunks of beef to a cutting board.  

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Step 7

Use two forks to shred the meat to your desired consistency (I leave my shredded beef slightly chunky).  

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Step 8

Return the shredded beef to the crock pot and let it soak up the liquids for 10 minutes or more to add flavor.   

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Step 9

Prepare a rice bowl or taco salad with lime wedges and your favorite toppings.   

Also See

Chunky Tomato Basil Soup Recipe