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featured crockpot barbacoa beef.

Crockpot Barbacoa Beef Recipe

Course: Dinner
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8
Calories: 297kcal
If you’ve ever had authentic Mexican street tacos, you’ve likely tasted the flavor of delicious barbacoa beef. This Slow Cooker Beef Barbacoa recipe makes it easy to prepare this delicious meat right at home.
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  • 3 limes
  • ¼ cup rice vinegar
  • 3 chipotle peppers in adobo sauce from a 7-ounce can
  • 3 cloves garlic
  • 2 teaspoons ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon ground cloves
  • 1 shallot finely chopped
  • 3 pounds beef chuck roast
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon vegetable oil
  • 1 cup low sodium beef broth
  • 2 bay leaves


  • Juice the limes into a small bowl. Set the juiced limes aside to use in step 5.
    3 limes
    ingredients for crockpot barbacoa beef.
  • Prepare the marinade. Add the lime juice, rice vinegar, chipotle peppers, garlic, cumin, oregano, cloves, and shallot to the bowl of a food processor. Blend for 30 seconds. Set aside.
    ¼ cup rice vinegar, 3 chipotle peppers in adobo sauce, 3 cloves garlic, 2 teaspoons ground cumin, ½ teaspoon dried oregano, 1 teaspoon ground cloves, 1 shallot
    crockpot barbacoa beef ingredients in a food processor.
  • Remove the fat from the chuck roast and cut into 3-inch chunks. Season all sides with salt, pepper, and smoked paprika.
    3 pounds beef chuck roast, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
    3-inch pieces of chuck roast in a crockpot.
  • Heat the vegetable oil in a cast iron skillet set over high heat. Working in batches, sear all sides of the meat, about 45 seconds per side.
    1 teaspoon vegetable oil
  • Place the meat into the crockpot insert. Pour the marinade and broth over the beef. Place the bay leaves and juiced limes on top.
    1 cup low sodium beef broth, 2 bay leaves
    chuck roast in a crockpot with marinade, limes, and bay leaves.
  • Cover the crockpot and cook on low for 6 hours. Carefully remove the limes and bay leaves. Use two forks or meat claws to shred the meat and enjoy!
    shredded crockpot barbacoa beef with meat claws.



  • Storage: Store barbacoa beef in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
  • Timing: If you're pressed for time, cook on high for 3 ½ hours instead.
  • Dutch Oven: To cook barbacoa beef in a dutch oven, preheat oven to 325°F. Follow the recipe as written through step 4, searing the beef pieces in a dutch oven instead of a cast iron pan. Leave the beef pieces in the dutch oven and follow step 5. Cover and roast in the oven for 3-4 hours, or until the meat is fall-apart tender and registers 205°F internally.


Calories: 297kcal | Carbohydrates: 5g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 496mg | Potassium: 615mg | Fiber: 2g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 4mg