Slow Cooker Beef Barbacoa

This beef barbacoa recipe takes five minutes of hands-on time and will yield the best tasting, melt-in-your-mouth-tender tacos you’ve ever made at home.

  • Author: Sharon Chen
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 8 1x
  • Category: Main, Gluten Free, Paleo, Keto
  • Method: Slow Cooker
  • Cuisine: Mexican


  • 34 pounds beef chuck roast
  • 1 medium onion, sliced
  • 34 chipotle peppers in adobo sauce
  • 1 cup beef bone broth or low-sodium beef broth
  • 4 cloves garlic
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 cup fresh lime juice
  • 3 bay leaves

For serving:

  • Tortillas
  • Chopped white onion
  • Chopped tomatoes
  • Chopped fresh cilantro
  • Chopped avocado


  1. Cut beef into large cubes and place them in a slow cooker. Add onions.
  2. Place chipotle peppers, broth, garlic, cumin, oregano, salt, pepper, ground cloves, and lime juice in a food processor. Pulse until blended. Pour the mixture over the beef. Add bay leaves.
  3. Cover and cook on low for 8-9 hours or on high for 6 hours. Shred the beef with two forks. Use tongs to serve the barbacoa in tacos with your desired toppings.


Keywords: beef barbacoa