Slow Cooker Beef Barbacoa

Nothing beats beef that’s been cooked low and slow until it falls apart with just a touch.

This slow cooker beef barbacoa is rich, juicy, and packed with deep, smoky flavors that don’t just sit on the surface — they soak right into the meat.

It’s the kind of beef you pile into warm tortillas with a squeeze of lime, spoon over rice, or load into a bowl with all your favorite toppings.

This is inspired by the original barbacoa cooking style, where meat was wrapped and cooked underground for hours.

Here, you get the same melt-in-your-mouth result, but it happens in your own kitchen while you get on with your day.

That combination of dried chilies, warm spices, and tangy vinegar makes this one seriously bold dish.

The flavors hit every corner of your mouth — smoky, tangy, rich, just enough heat, and freshened up with herbs and lime at the very end.

It’s messy, saucy, and exactly the kind of food that makes you pause after the first bite. You won’t want to rush this meal. This is how beef should taste.

Table of Contents

Slow Cooker Beef Barbacoa Recipe

Ingredients

1.5 kg beef chuck roast (cut into large chunks)
3 tablespoons oil (vegetable or olive)
4 dried guajillo chilies (stems and seeds removed)
2 dried ancho chilies (stems and seeds removed)
4 garlic cloves
1 medium white onion (quartered)
3 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
2 teaspoons chipotle chili powder (or chipotle in adobo for extra heat)
1 tablespoon brown sugar
1 cup beef broth
2 bay leaves
Fresh cilantro (for garnish)
Lime wedges (for serving)

Instructions

Heat a skillet over medium heat and toast the dried chilies for about 1-2 minutes, turning frequently, until fragrant. Do not burn. Transfer the chilies to a bowl and cover with hot water. Let them soak for 15 minutes until softened.
In the same skillet, add 1 tablespoon of oil and sauté the onions and garlic for 3-4 minutes until softened and slightly golden. Remove from heat.
Drain the soaked chilies and transfer them to a blender. Add the sautéed onions and garlic, apple cider vinegar, lime juice, cumin, smoked paprika, oregano, coriander, black pepper, salt, chipotle chili powder, and brown sugar. Blend until smooth, adding a few tablespoons of the soaking liquid if needed to help blend.
Heat the remaining oil in the skillet over medium-high heat. Sear the beef chunks on all sides until browned, about 3-4 minutes per side. Work in batches to avoid overcrowding.
Place the seared beef into the slow cooker. Pour the blended chili mixture over the beef, spreading evenly.
Pour in the beef broth around the beef. Add the bay leaves.
Cover and cook on low for 8-9 hours or on high for 5-6 hours, until the beef is extremely tender and shreds easily with a fork.
Once cooked, discard the bay leaves. Use two forks to shred the beef directly in the slow cooker. Stir well so the meat is fully coated in the flavorful sauce.
Garnish with freshly chopped cilantro and serve with lime wedges. Ideal for tacos, rice bowls, burritos, or eaten straight with the rich sauce.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth or water if needed to loosen the sauce.

What Cut Of Beef Works Best For Barbacoa?

The texture and taste of barbacoa depend a lot on the cut of meat you use.

Beef Chuck Roast: This is the most commonly used cut for barbacoa. It’s full of connective tissue and fat, which melts slowly and makes the meat soft and juicy.
Beef Brisket: Slightly leaner than chuck but still works well if cooked for long enough.
Beef Cheek Meat: This is a traditional choice in Mexican cooking. It becomes incredibly tender but may be hard to find in regular stores.

If you’re unsure, go with chuck roast. It’s reliable, flavorful, and shreds beautifully after slow cooking.

Can I Use A Pressure Cooker Or Stove Instead Of A Slow Cooker?

Sometimes you just don’t have hours to wait, and that’s okay. You can still make the same flavorful barbacoa using different methods.

Pressure Cooker (Instant Pot): Cook the beef on high pressure for about 60–70 minutes. Use natural release for 15 minutes, then quick release the rest. The meat will come out just as tender.
Stove Top: Use a heavy-bottomed pot or Dutch oven. Sear the beef, pour in the sauce and broth, cover tightly, and cook on very low heat for 3.5 to 4 hours. Stir occasionally and check the liquid level.
Oven Method: Follow the same process as stove top, but bake it at 160°C (325°F) for 4–5 hours, covered.

How Spicy Is This Barbacoa And Can I Adjust It?

This dish has a warm, bold flavor with a medium spice level. But you can easily adjust the heat based on your taste.

To Reduce Spice: Skip the chipotle chili powder or reduce the amount. Use more guajillo chilies than ancho (guajillo is milder).
To Increase Spice: Add extra chipotle powder, or use chipotle in adobo. You can also add a small dried arbol chili for more heat.
Balance The Heat: Adding a little more brown sugar or lime juice helps calm the spice while keeping the flavor rich.

Can I Make Beef Barbacoa In Advance?

Yes, and in fact, it tastes even better the next day. The spices and sauce deepen in flavor after resting.

Make Ahead: Prepare the full recipe and store the beef with its sauce in an airtight container.
Reheat Tips: Warm it slowly on the stove or microwave. Add a splash of broth or water if the sauce thickens too much in the fridge.

The flavors get richer with time, so next-day barbacoa can be even more delicious.

What Can I Serve With Beef Barbacoa?

Barbacoa is super versatile. Here are some ways to serve it that your family or guests will love:

Tacos: Load soft corn or flour tortillas with beef, onions, cilantro, lime, and salsa.
Rice Bowls: Add shredded beef over steamed rice with beans, avocado, corn, and shredded cheese.
Quesadillas: Place beef and cheese between tortillas and toast until crispy.
Burritos: Wrap it with rice, beans, salsa, and sour cream for a filling meal.
Loaded Fries: Pour hot barbacoa over crispy fries and drizzle with sauce or cheese.

Can I Freeze Beef Barbacoa And Reheat It Later?

Definitely. This is a freezer-friendly recipe that stores well without losing flavor or texture.

How To Freeze: Let the cooked beef cool completely. Place it with its sauce into a freezer-safe bag or container. Press out extra air.
Storage Time: Freeze for up to 3 months. Label with the date.
How To Reheat: Thaw overnight in the fridge. Reheat on the stove with a little water or broth until hot.

How Long Can I Store Leftover Beef Barbacoa In The Fridge?

You can safely store leftover barbacoa and enjoy it over the next few days.

Fridge Storage: Keep the meat in an airtight container with its sauce for up to 4 days in the refrigerator.
Reheating: Heat gently on the stove or microwave, stirring occasionally. Add a bit of broth if it thickens too much.

Can I Use This Recipe With Chicken Or Lamb?

Yes, the sauce and method can work for other meats too if you adjust the cooking time.

Chicken: Use skinless thighs or bone-in cuts. Cook on low for 5–6 hours in the slow cooker. Chicken will shred easily but won’t have the same depth of flavor as beef.
Lamb: Use lamb shoulder or leg. Slow cook for 8–9 hours just like beef. Lamb adds a richer, slightly gamier flavor but works beautifully with the same sauce.