My tender beef barbacoa recipe is slow-cooked in bold Mexican spices until each bite MELTS in your mouth. Multiple cooking methods included.
Craving more Mexican-inspired dishes? Try my carne asada, chicken al pastor, sofritas, or pork carnitas.
I always keep a chuck roast in the freezer for roast emergencies. While my family would be content with my classic Dutch oven pot roast, I like to surprise them with different flavors…like my slow cooker barbacoa beef recipe.
It’s essentially a slow-cooked roast, but what makes it unique is the blend of vinegar, citrus, and chipotle peppers that season it. The meat is cooked low and slow until it’s melt-in-your-mouth tender and infused with a savory, smoky flavor. Okay, now I’m officially starving!
Also, thank you so much to chef Javier Pérez, who taught me his authentic barbacoa recipe when I lived in Mexico.
What is beef barbacoa?
The word “barbacoa” simply refers to meat that’s slowly cooked with Mexican spices until it’s incredibly tender. Barbacoa can be made with different types of meat, like goat, lamb, or, in this case, beef.
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Why I love this recipe
- A one-pot recipe. Aside from the bowl you use to mix the spices, everything gets added directly to the slow cooker.
- Surprisingly healthy. It’s literally beef cooked in its juices–that’s it. This specific cut of beef is also fairly lean, making it a low-fat, high-protein recipe.
- Versatile. Pile it on tortillas, in quesadillas, or serve it over rice and beans to make burrito bowls. I, of course, love to just eat it from the pot.
- Cost-effective. Beef chuck is inexpensive because it needs TLC to become tender, but a few hours in the slow cooker makes for an incredibly juicy cut of meat.
- Multiple cooking methods. I prefer the convenience of the slow cooker, but I also tested the oven and Instant Pot methods if that’s what you prefer.
Ingredients needed
- Beef chuck roast. It may also be labeled as ‘stewing beef.’ This is my preferred cut as it does the best after spending hours in the slow cooker. Cut it into 2-inch-sized chunks.
- Apple cider vinegar. For acidity and to help break down the meat.
- Lime juice. Use fresh if possible.
- Canned chipotle peppers. They should be packed in a smoky adobo sauce. Cut the peppers into 2-inch pieces and add a splash of sauce to the spice mix. I find it at my local grocery store in the Mexican food section (where the taco and burrito kits are).
- Spices. I use ground cumin, oregano, smoked paprika, salt, and black pepper, but you can just use taco seasoning if that’s what you have.
- Beef broth. This adds moisture and imparts more flavor to the beef than just water. Alternatively, mix water with one beef bouillon cube.
What type of beef is best for barbacoa?
The best cuts for barbacoa are inexpensive, naturally tough, and lean. While this may not sound ideal, the slow cooking method is perfect for releasing the collagen in the beef, helping it become super tender and juicy.
My preferred cuts of beef to use are beef chuck roast, brisket, and beef cheeks.
How to make beef barbacoa
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the spice blend. Combine the vinegar, citrus, peppers, and seasonings in a small bowl.
Step 2- Season the beef. Place the roast in the slow cooker and toss to coat in the spice mix. Pour the broth on top.
Step 3- Slow cook. Cook on low for 8 hours or high for 4 hours or until the beef is shreddable and soft. Once it’s cooked, carefully shred it with two forks.
Step 4- Assemble. Transfer the shredded beef back into the pot for the juices to cover the beef.
Alternative cooking methods
While I love the slow cooker method, I also tested my barbacoa in the Instant Pot and oven. Here’s how it’s done:
Instant Pot method: Add all ingredients to the pot, seal the lid, and set it to high pressure. Cook for one hour. Quickly release the steam, shred the beef, and pour the strained liquid over the top before serving.
Oven method: Preheat the oven to 325F/163C and add all ingredients to a Dutch oven with a lid. Put the lid on and braise the beef for 3-4 hours or until it shreds easily. Once shredded, then pour the strained liquid over the top.
Arman’s recipe tips
- Bring the meat to room temperature. Before placing it in the slow cooker, allow it to come to room temperature for 20-30 minutes. This will help it cook more quickly and evenly.
- Add extra adobo sauce. For a little extra smoke and heat.
- Blend the peppers. Instead of adding them in whole, blend them with the other ingredients to make a smooth sauce.
How to serve barbacoa
- Piled on corn tortillas with salsa, chopped onion, and cilantro
- Stuffed in enchiladas or quesadillas
- Served over lettuce for taco salads
- As the protein in my taco bowls, mulitas, or Mexican tortas
Storage instructions
To store: Leftover barbacoa should be kept in an airtight container in the fridge for 3-4 days.
To freeze: Let the beef cool completely, store it in a freezer-safe container, and freeze for up to 3 months.
Reheating: Reheat on the stovetop over medium heat or microwave for 45 seconds or until warm. Add a splash of water or broth to keep it from drying out.
Frequently asked questions
Technically yes. Barbacoa is the name for shredded meat (usually beef) that’s been cooked with Mexican seasonings.
Barbacoa is loaded with protein since the major ingredient is beef. In addition to protein, barbacoa beef is also low in fat since there are no added ingredients beyond a few spices.
More hearty, easy beef dinners
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In a small bowl, combine apple cider vinegar, lime juice, minced chipotle peppers, cumin, oregano, smoked paprika, salt, and black pepper.
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Place the beef chuck roast pieces in the slow cooker. Pour the spice mixture over the beef and stir to coat, then add the beef broth.
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Cover and cook on low for 8 hours or on high for 4 hours or until the beef is tender and can be easily shredded with a fork.
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Once the beef is cooked, remove it from the slow cooker and shred it with two forks.
TO FREEZE: Let the beef cool completely, store it in a freezer-safe container, and freeze for up to 3 months.
TO REHEAT: Reheat on the stovetop over medium heat or microwave for 45 seconds or until warm. Add a splash of water or broth to keep it from drying out.
Serving: 1servingCalories: 322kcalCarbohydrates: 3gProtein: 33gFat: 20gSodium: 488mgPotassium: 615mgFiber: 1gVitamin A: 165IUVitamin C: 2mgCalcium: 46mgIron: 4mgNET CARBS: 2g
Originally updated May 2023, updated and republished November 2024
