I perfected a Slow Cooker Barbacoa that turns chuck roast into juicy, meltingly tender Mexican shredded beef reminiscent of Chipotle; keep reading to see how I did it.

Jump to Recipe

I still get a little thrill when I lift the lid and smell smoke and warming chiles on the meat. This Beef Barbacoa Slow Cooker version tastes like it was braised for hours, but you didnt stand over a stove.

Juicy, meltingly tender beef chuck roast meets the deep, fruity heat of dried guajillo chiles and it just sings. I love how a few pantry things make taco night feel like a win, and youll be sneaking bites before dinner is even ready.

I dont mean to brag, but my friends keep asking how I do it and I cant blame them.

Ingredients

Print Recipe (No Advertisments)

Beef chuck roast: rich in protein and iron, it adds deep savory fatty richness.
Guajillo chiles: fruity smoky heat, low calories, adds fiber and vitamin A.
Ancho or pasilla chiles: mild sweet chili flavor, hints of raisin and chocolate.
Chipotle in adobo: smoky spicy kick some sugar and sodium from sauce.
Lime juice: bright acidity, vitamin C, it cuts richness and lifts flavors.
Onion and garlic: natural sweetness and aromatics some fiber and antioxidants.
Cilantro: fresh herb, vitamin K, adds bright slightly citrusy finish.
Brown sugar: simple carbs, adds gentle caramel sweetness and balances acidity.

Ingredient Quantities

About 3 to 4 pounds beef chuck roast

2 tablespoons vegetable oil

4 to 6 dried guajillo chiles

1 to 2 dried ancho or pasilla chiles

2 canned chipotle peppers in adobo plus 1 tablespoon adobo sauce

1 cup beef broth

1/4 cup apple cider vinegar

2 tablespoons fresh lime juice

1 medium white or yellow onion

4 to 6 garlic cloves

2 teaspoons ground cumin

1 teaspoon dried oregano (preferably Mexican oregano)

1/4 teaspoon ground cloves

1 teaspoon ground black pepper

2 teaspoons kosher salt

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

2 bay leaves

a handful fresh cilantro, optional

How to Make this

Print Recipe (No Advertisments)

1. Prep the chiles and aromatics: Tear stems off 4 to 6 guajillo and 1 to 2 ancho or pasilla chiles, shake out most seeds if you want less heat, then toast them in a dry skillet for 20 to 30 seconds each side until fragrant but not burned. Roughly chop 1 medium onion and smash 4 to 6 garlic cloves.

2. Soak the toasted chiles: Put toasted chiles in a bowl, cover with very hot water and let sit 15 minutes to soften, reserve about 1/2 cup of the soaking liquid before draining.

3. Brown the beef: Pat about 3 to 4 pounds beef chuck roast dry, season with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a heavy skillet over medium high heat and brown the roast on all sides, 3 to 4 minutes per side, you want a good crust. Don’t crowd the pan.

4. Make the sauce in a blender: Into a blender add soaked chiles (stems removed), 2 canned chipotle peppers plus 1 tablespoon adobo sauce, 1 cup beef broth, 1/4 cup apple cider vinegar, 2 tablespoons fresh lime juice, the chopped onion, smashed garlic, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/4 teaspoon ground cloves, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, and about 1/4 to 1/2 cup of the reserved chile soaking liquid. Blend until very smooth, adding more broth or soaking liquid if it’s too thick.

5. Taste and fix: Taste the sauce and add a little more salt or lime if it needs brightness, and if it’s too gritty you can strain it through a fine mesh. If you want it milder remove seeds from the chipotle first but i usually leave them in.

6. Slow cooker setup: Place the seared roast into the slow cooker, pour the blended sauce over the top, tuck in 2 bay leaves and a handful of fresh cilantro if you like cilantro flavor. Spoon any pan drippings into the slow cooker too.

7. Cook low and slow: Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beef is falling apart and shreds easily.

8. Shred and finish: Remove the beef to a cutting board, shred with two forks (or a stand mixer paddle for 30 seconds if you want less arm work). Skim excess fat from the cooking liquid, then return shredded beef to the slow cooker and stir to soak up the sauce. Let it sit on warm for 15 to 30 minutes so flavors marry.

9. Adjust and thicken if needed: Taste and correct salt and lime juice. If the sauce is too thin, scoop it out into a saucepan and simmer on the stove until reduced and thicker, then pour back over the meat. If it’s too spicy, a little brown sugar or extra broth helps mellow it.

10. Serve and store: Serve hot in tacos, burrito bowls, or on rice with extra chopped onion, cilantro, lime wedges. Leftovers keep 3 to 4 days in the fridge or freeze up to 3 months.

Equipment Needed

1. Heavy skillet or cast iron pan, for toasting chiles and searing the roast
2. Slow cooker or large Dutch oven, for the low and slow braise
3. Blender or food processor, to puree the chile sauce until smooth
4. Large bowl, to soak the toasted chiles and reserve soaking liquid
5. Chef’s knife and cutting board, for chopping onion and smashing garlic
6. Measuring cups and spoons, for broth, vinegar, spices, and adobo
7. Tongs and a wooden spoon or spatula, for handling and stirring the meat
8. Two forks or a stand mixer paddle plus a fine mesh strainer and ladle, for shredding, skimming fat, straining and transferring sauce

FAQ

Q: Can I make this in an Instant Pot? A: Yes, you can. Cook a 3 to 4 pound chuck roast on high pressure for about 60 minutes with a 15 minute natural release, then shred. Brown the meat first on sauté for more flavor, and scrape up the browned bits before adding the sauce.

Q: How do I control the heat level? A: Use fewer chipotle peppers and remove seeds from guajillo or ancho chiles, or add more for extra heat. Taste the blended sauce before you cook the meat and remember heat concentrates slightly as it cooks.

Q: Do I have to sear the roast first? A: No you dont have to, but searing gives way more flavor. Takes 5 to 7 minutes, gives a nice crust and those browned bits add depth to the sauce.

Q: What can I substitute if I dont have guajillo or ancho chiles? A: Use a mix of dried mild chiles like pasilla, or for a quicker shortcut use extra canned chipotles and reduce amount to control heat. The flavor wont be identical, but still tasty.

Q: How long will leftovers last and can I freeze it? A: Keeps 3 to 4 days in the fridge, freezes well up to 3 months. Cool fully, pack with some cooking liquid so it doesnt dry out, thaw overnight and reheat gently with a splash of broth.

Q: My sauce is gritty or too thick, what now? A: Strain the blended sauce through a fine mesh if gritty. If it is too thick add a little beef broth or water before shredding, too thin just simmer uncovered a bit to reduce. Taste and adjust salt and lime at the end.

Best Beef Barbacoa (Easy Slow Cooker Recipe) Substitutions and Variations

Beef chuck roast: Substitute with beef brisket or boneless short ribs, they get richer and fattier when slow cooked; or use pork shoulder if you want a slightly sweeter, super-shreddable barbacoa.
Dried guajillo chiles: Use dried New Mexico or pasilla chiles if guajillos aren’t available, they give similar mild, fruity heat; or 1 to 2 tablespoons ancho chile powder as a quick pantry swap.
Canned chipotle peppers in adobo: Replace with 1 to 2 teaspoons chipotle powder plus 1 tablespoon tomato paste or a splash of adobo sauce, keeps the smoky heat without the can.
Apple cider vinegar: Swap with red wine vinegar or use 2 tablespoons fresh lime juice plus a little water, both keep the bright acidity the recipe needs.

Pro Tips

1) Toast and soak the chiles but dont overdo the heat. You only need a quick toast to wake up the oils, then soak and save some of that liquid to loosen the blender. If you want it milder, pull the seeds from the chipotles first, but leave a little for smoky flavor.

2) Brown the roast well and dont crowd the pan, that browned crust is flavor gold. Spoon any browned bits and fat into the cooker or sauce, they boost the sauce more than you think.

3) Shred smart: use a stand mixer for 30 seconds if you dont want sore arms, or two forks if you like the rustic bits. After shredding skim excess fat, then return the meat to the sauce to soak up the juices so it stays juicy.

4) Fix and finish by tasting, not guessing. If it needs brightening add lime or a splash more vinegar, if too spicy a little brown sugar or extra broth calms it, and if the sauce is thin reduce it on the stove until it clings to the meat. Store in meal-sized portions so you can reheat just what you need.