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These slow cooker barbacoa beef tacos are cooked with lime juice, chipotle peppers and seasonings until super tender. Served on corn tortillas with queso fresco, onions and cilantro, these tacos are an easy, delicious meal!
This post was originally published in October 2017 and has been updated for content.
Using a slow cooker to cook large pieces of meat, helps to make the meat tender and juicy by slowly breaking down the connective tissue. It also makes for easy prep and clean up come dinner time. This barbacoa beef recipe takes just 15 minutes to prep and can be used for tacos, burrito bowls and more!
Serve these barbacoa beef tacos with honeydew basil spicy margaritas for cinco de mayo or for a fun taco tuesday weeknight dinner with some shredded chicken nachos!
🌶 Ingredient notes
- Beef - A chuck roast is a great cut of beef for slow cooking. It has even fat marbling and will break down well for shredding. About 50% of the weight is lost in cooking, so a 4 pound roast will yield approximately 3 tacos per person for about 8-10 people.
- Broth - Either beef broth or beef stock can be used to add moisture and flavor to the shredded beef.
- Chipotle Peppers - Chipotle peppers are ripened jalapeños that have been smoked and dried. They also can be found canned in adobo sauce and add a smoky, spicy flavor to the beef. For less spice, only use 1 or 2 peppers and for more heat, use 3 or 4. The chipotle peppers can also be omitted, if desired.
- Toppings - The traditional toppings for barbacoa tacos are diced onions and chopped cilantro. I like serving these tacos with fresh lime wedges to squeeze on top and a bit of cotija cheese. Alternative toppings ideas include salsa verde, hot sauce, sliced avocado, pico de gallo or beans.
🔪 Step by step instructions
First, add the chuck roast to the slow cooker and then top with the remaining ingredients, minus the accompaniments.
Cook on high for 3 hours and then reduce the heat to low for 2 hours. Remove the beef and shred with two forks.
Add the shredded beef back to the slow cooker and mix with the juices. Cook on low for 30-60 minutes and then serve on corn tortillas with the accompaniments.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Buy a chuck roast that has even marbling for the best flavor and ease of shredding.
- Make sure to stir up the shredded beef with the spices and juices after putting it back in the slow cooker so that it evenly flavors the meat.
🥘 Alternative cooking methods
Oven - Place the chuck roast in a large cast iron skillet or a dutch oven. Add the remaining ingredients, minus the accompaniments, on top of the roast. Cover with foil or a lid and cook in the oven at 300˚ for 3-4 hours until tender. Remove the roast from the dish, shred and add back to the juices to cook for an additional 30 minutes in the oven, covered.
🥡 Storage suggestions
This barbacoa beef will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for up to 3 months.
Frozen beef should be defrosted in the refrigerator and can be heated up in a skillet on the stovetop over medium heat with a little bit of beef broth or in a microwave.
🥘 More slow cooker meals
If you loved this slow cooker barbacoa beef tacos recipe, check out these other slow cooker meals that I know you will love too!
- Italian Beef Au Jus
- Creamy Crock Pot Chicken Marsala
- Easy Slow Cooker Pulled Pork Sliders
- Slow Cooker Chicken Cacciatore
Recipe
Slow Cooker Barbacoa Beef Tacos
Ingredients
Barbacoa Beef
- 3-4 pound beef chuck roast
- 4 teaspoons chopped garlic
- 4 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 2 Tablespoons tomato paste
- 2 dried bay leaves
- ⅓ cup fresh lime juice
- ⅓ cup apple cider vinegar
- ½ cup beef broth or stock
- 1 medium onion, diced
- 2-4 chipotle peppers in adobo sauce
Taco Accompaniments
- corn tortillas
- queso fresco
- diced onions
- lime wedges
- fresh choppped cilantro
Instructions
- Add chuck roast to the slow cooker and top with all of the remaining ingredients, except the accompaniments.
- Cover and cook on high for 3 hours, then reduce the heat to low and cook for an additional 2 hours until tender.
- Remove the bay leaves and transfer the roast to a cutting board. Using two forks, shred the beef into smaller pieces and then add it back to the slow cooker.
- Stir the beef together with the juices, cover and cook an additional 30-60 minutes on low.
- Serve barbacoa beef on corn tortillas with queso fresco, diced onions, lime wedges and chopped cilantro.
Notes
- Buy a chuck roast that has even marbling for the best flavor and ease of shredding.
- Make sure to stir up the shredded beef with the spices and juices so that is evenly flavors the meat.
- For less spice, only use 1 or 2 chipotle peppers and for more heat, use 3 or 4. The chipotle peppers can also be omitted, if desired.
- Alternative toppings ideas include salsa verde, hot sauce, sliced avocado, pico de gallo or beans.
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