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Slow Cooker Barbacoa

A flavorful and tender slow-cooked beef dish seasoned with spices, perfect for tacos, burritos, or a savory bowl.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast, trimmed of excess fat Quality cut for tenderness
  • 1 tablespoon olive oil For searing the beef
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon chili powder Adjust for spice preference
  • 1/4 cup lime juice (about 2 limes)
  • 1 cup beef broth
Optional Toppings
  • chopped cilantro
  • diced onions
  • lime wedges
  • avocado
  • shredded cheese
  • sour cream

Method
 

Preparation
  1. Trim the excess fat from the beef chuck roast for even cooking. Pat it dry with paper towels.
  2. In a large skillet over medium-high heat, add olive oil. Once hot, sear the beef on all sides until browned (about 4-5 minutes per side). This step is key for flavor but can be skipped if you’re in a hurry!
  3. Place the chopped onion and garlic at the bottom of the slow cooker. Top with the seared beef. Sprinkle cumin, oregano, black pepper, salt, and chili powder over the meat.
Cooking
  1. Pour in the lime juice and beef broth. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shreds with a fork.
Serving
  1. Remove the beef from the slow cooker and shred it with two forks. Stir the shredded beef back into the juices and let it soak for a few minutes.
  2. Serve the barbacoa in warm tortillas, topped with your choice of fresh cilantro, onions, lime, and avocado.

Notes

Customize your barbacoa with an array of toppings and enjoy with soft corn tortillas, Mexican rice, and beans. Let the barbacoa rest to meld the flavors before serving.