Quantcast

Slow Cooker Beef Barbacoa

Slow Cooker Beef Barbacoa is flavored with smoked chipotles in adobo, fresh garlic and cilantro, and Mexican spices, resulting in a tender, juicy filling for tacos, burritos, and quesadillas, or a tasty topping for salads and rice bowls!

Slow Cooker Beef Barbacoa ~ flavored with smoked chipotles in adobo, fresh garlic, cilantro, and Mexican spices, this tender, juicy meat is an ideal filling for tacos, burritos, and quesadillas, or a tasty topping for rice bowls and salads | FiveHeartHome.com

Happy Taco Tuesday, friends! Well, by the time you read this, it will most likely already be Wednesday, but no matter…tacos are a welcome dinner around these parts any day of the week. So are burritos, enchiladas, quesadillas, tostadas…and those are exactly a few of the things that you can make with this Slow Cooker Beef Barbacoa. You can even sprinkle this beef over salads or rice bowls, Γ  la the ever-popular Chipotle restaurant chain. Regardless of how you choose to enjoy it, this juicy, melt-in-your-mouth beef is just brimming with flavor thanks to fresh garlic, cilantro, and lime, Mexican spices, and spicy chipotles in adobo…and it would be happy to play a starring role in all of your Tex-Mex favorites!

I’ve previously shared my effortless slow cooker chicken taco filling with y’all. I’ve also already posted a recipe for slow cooker pork carnitas. So it’s only fitting that today, we’re talking beef, baby.

Slow Cooker Beef Barbacoa ~ flavored with smoked chipotles in adobo, fresh garlic, cilantro, and Mexican spices, this tender, juicy meat is an ideal filling for tacos, burritos, and quesadillas, or a tasty topping for rice bowls and salads | FiveHeartHome.com My version of (Americanized πŸ˜‰ ) Beef Barbacoa starts with a big hunk of beef, AKA a roast…shoulder or chuck or rump, top or bottom round, or even a brisket would work. Your roast-o’-choice is seasoned, slathered with a mixture of fresh garlic, cilantro, purΓ©ed chipotles in adobo, lime juice, and seasonings and then slow cooked in a bath of beef broth and Mexican beer. Once the meat is fall-apart tender, it’s shredded, returned to its juices to soak up even more flavor, and then presented center-stage at the dinner table.

I’ll be honest in that we almost always initially eat this crock pot meal as tacos. But there are inevitably leftovers, which often find their way into cheesy quesadillas or atop a taco salad. I’ve even piled this meat on a sandwich roll and dipped the whole shebang in the cooking liquid for a Mexican spin on a French Dip Au Jus.

Slow Cooker Beef Barbacoa ~ flavored with smoked chipotles in adobo, fresh garlic, cilantro, and Mexican spices, this tender, juicy meat is an ideal filling for tacos, burritos, and quesadillas, or a tasty topping for rice bowls and salads | FiveHeartHome.com And now for few notes about the recipe, because y’all know I like to over-explain everything. πŸ™‚ If you’ve never bought chipotles in adobo, I’m talking about that little can of dried, smoked jalapeΓ±os soaking in a spicy red sauce (you should be able to find them in the Mexican foods section of the ethnic foods aisle of your grocery store). Chipotles in adobe are packed with heat and flavor, and a little bit can go a long way. But in a recipe like this where you’re seasoning a lot of meat, you shouldn’t have to be too conservative. If you’re worried about too much spice, use just one pepper plus a spoonful of adobo sauce the first time you make this recipe. At that amount, you should get flavor but nobody’s mouth will catch on fire. If you think you can handle the heat, however, feel free to toss in three or four chipotles plus a couple spoonfuls of sauce.

Slow Cooker Beef Barbacoa ~ flavored with smoked chipotles in adobo, fresh garlic, cilantro, and Mexican spices, this tender, juicy meat is an ideal filling for tacos, burritos, and quesadillas, or a tasty topping for rice bowls and salads | FiveHeartHome.com

As for the cilantro, I know that there are people out there who think it tastes like soap. If you are one of those people, by all means, leave it out. But if you looooove cilantro like my family, cooking the beef with it and then using additional fresh cilantro to garnish your tacos will make you very happy.

As for whether or not you have to use beer in this recipe…no, you do not. I like using a 50/50 combo of beef broth and beer, but you can certainly use all beef broth instead. If you do use beer, however, please use a Mexican beer and, if you have the option, darker is better. Coors Light just won’t cut it in this recipe…no offense to Coors Light.

Slow Cooker Beef Barbacoa ~ flavored with smoked chipotles in adobo, fresh garlic, cilantro, and Mexican spices, this tender, juicy meat is an ideal filling for tacos, burritos, and quesadillas, or a tasty topping for rice bowls and salads | FiveHeartHome.com I think the rest of the recipe is pretty straightforward, and the resulting Beef Barbacoa is simply scrumptious. After all, who needs Chipotle when you can just wake up, toss a few ingredients in your crock pot, and then, at the end of the day, stuff your face with as many glorious tacos as you so desire?! Sounds like a plan to me.

Slow Cooker Beef Barbacoa ~ flavored with smoked chipotles in adobo, fresh garlic, cilantro, and Mexican spices, this tender, juicy meat is an ideal filling for tacos, burritos, and quesadillas, or a tasty topping for rice bowls and salads | FiveHeartHome.com

Slow Cooker Beef Barbacoa

Yield: 4 to 6 servings

Slow Cooker Beef Barbacoa

Slow Cooker Beef Barbacoa is flavored with smoked chipotles in adobo, fresh garlic and cilantro, and Mexican spices, resulting in a tender, juicy filling for tacos, burritos, and quesadillas, or a tasty topping for salads and rice bowls!

Ingredients

  • 2 pounds boneless beef roast (shoulder, rump, chuck eye, top or bottom round, brisket)
  • Salt & freshly ground black pepper
  • 6 large cloves garlic
  • 1/2 cup packed cilantro leaves
  • 1 to 4 chipotle peppers in adobo, plus 1 to 2 tablespoons reserved sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon tomato paste
  • 1 tablespoon cumin
  • 2 teaspoons chile powder
  • 2 teaspoons garlic salt
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 6 ounces beef broth
  • 6 ounces Mexican beer

Directions

  1. Generously season beef roast on both sides with salt and freshly ground black pepper. Place in the bottom of a large slow cooker.
  2. In a mini or regular-sized food processor, pulse garlic until chopped. Add cilantro leaves and pulse until minced. Add chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chile powder, garlic salt, and oregano. Secure lid and process until just blended. (Alterntively, you may use a knife to mince garlic, cilantro, and chipotle(s), then stir in remaining ingredients until well mixed.)
  3. Spread half of chipotle mixture over the top of the roast. Carefully flip roast over and spread remaining mixture over other side. Pour beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Drop in bay leaf. Cover and cook on low for 8 to 10 hours.
  4. Remove roast to a cutting board. Skim fat off top of cooking liquid, if necessary, and remove bay leaf. Slice beef into chunks and then shred pieces with two forks. Return to slow cooker, stir meat to soak up liquid, and reheat on Warm for 20 to 30 minutes. Serve as a filling for tacos, burritos, enchiladas, quesadillas, or on top of a rice bowl or salad. Refrigerate leftover meat in reserved cooking liquid.

Tips, Tricks, & Variations

Adjust amount of chipotle pepper and adobo sauce, to taste. You may substitute all beef broth for the Mexican beer, if desired.

Recipe Management Powered by Zip Recipes Plugin
http://www.fivehearthome.com/2015/02/03/slow-cooker-beef-barbacoa/

MORE slow cooker recipes with real food ingredients!
25 Amazing Real Food Slow Cooker Recipes ~ comforting crock pot classics, flavorful tacos, hearty sandwiches, and cozy soups, stews, and chilis make up this list of popular slow cooker recipes! | FiveHeartHome.com* * * * * * * * * *

More quick and easy dinners

Slow Cooker Creamy Black Bean & Chicken Soup
Slow Cooker Creamy Black Bean and Chicken Soup ~ a hearty, healthy, effortless crock pot dinner for those cold winter nights! | FiveHeartHome.com

30-Minute Skillet Lasagna
30-Minute Skillet Lasagna ~ quick and easy, savory and cheesy, one pot, stovetop dinner | FiveHeartHome.com

Slow Cooker Pineapple Pulled Pork
Slow Cooker Pineapple Pulled Pork with Pineapple BBQ Sauce ~ use on tacos, quesadillas, pizza, nachos, and more! | FiveHeartHome.com

King Ranch Chicken Casserole
King Ranch Chicken Casserole ~ a comfort food classic layered with chicken, tortillas, cheese, and a simple homemade sauce in place of condensed 'cream of X' soup | FiveHeartHome.com

Slow Cooker Beef Stroganoff {No ‘Cream of X’ Soup}
Slow Cooker Beef Stroganoff ~ easy crock pot meal featuring tender beef and hearty mushrooms in a sour cream sauce, with NO canned soup | FiveHeartHome.com

Mexican Beef & Cornbread Bake
Mexican Beef and Cornbread Bake ~ taco-seasoned beef, black beans, and corn are topped with green chile cheddar cornbread in this quick, easy meal | FiveHeartHome.com

See all of our RECIPES <<< here!

And see all of our PRINTABLES <<< here!

* * * * * * * * * *

Let’s stay in touch!

Facebook | Google+ | Pinterest | Twitter | Instagram | Bloglovin’

Sign up to have new blog posts sent to your inbox!

I always love hearing from you! ~ samantha {at} five heart home {dot} com

This post may be linked up to Mandy’s Recipe Box, The Better Baker, and these fabulous parties!

Signature

Comments

  1. Any dinner that starts with a big hunk of beef has me on board and this barbacoa beef sounds AMAZING! I love that this is a slow cooker meal. Me and my slow cooker are BFFs πŸ™‚

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I am with you 100%, Amy! You can’t go wrong with beef…or tacos…or anything made in a slow cooker. πŸ˜‰ Hope you’ve been having a fabulous week!

  2. I love my beef and have been looking for a yummy beef barbacoa recipe to use whenever I get a hankering for tacos, burritos, etc. This looks amazing. Can’t wait to try it!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Erin! I hope you love this barbacoa if you have a chance to try it. πŸ™‚ Have a great week!

  3. Can I just say that I had no idea this is what “barbacoa” is on the menu board at Chipotle?! Me and Chipotle are tight like this. But I’m finding so many good homemade replacements I might never need to visit again. Is 10am too early for cilantro lime rice?!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Meaghan…it’s NEVER too early for cilantro lime rice! πŸ˜‰ Hope you enjoy this recipe the next time you’re craving some Chipotle-at-home… πŸ˜‰

  4. Looks delicious! Will have to try.
    Stopping by from Inspiration Monday

  5. If this doesn’t make u drool, nothing will!!! Thanks so much for sharing @ Inspiration Monday Party, Samantha! Featuring this on Instagram & FB tonight XO ~ Julie Redhead Can Decorate

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for hosting such a fun party each week, Julie, and I really appreciate the shares! Hope you’re having a wonderful Wednesday! πŸ™‚

  6. A woman after my own heart… these look FABULOUS! Pinning and will be making soon for sure πŸ˜€ My husband will go crazy over these!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Amanda! I appreciate the pin and I hope that these are a hit when y’all try them! πŸ™‚

  7. Oh My!! I love these tacos!! I would love for you to share your stuff on My 2 Favorite Things on Thursday-Link Party that starts tomorrow!! I would love to have you!!

  8. I love this recipe!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope you come back tomorrow and share some more of your favorite things!! Pinned!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for hosting, Elaine, and for the pin! Hope you’re having a fantastic week. πŸ™‚

  9. made this last Sunday. Can you say, “Made me wanna cry!” Good?! I added onions to the Chipotle/cilantro/garlic/seasonings mix–extra depth of flavor. My neighbor is making it tomorrow! Oh..soo good!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      So happy to hear that this recipe was a hit, Karen! I hope your neighbor enjoyed it just as much. πŸ™‚ Thanks for taking the time to comment…have a fabulous week!

  10. What an amazing recipe. Great photos as well to visualize. Well done!

  11. I’m making this recipe today…it sounds SOOOO good! I bought a larger roast with the hope that I could freeze leftovers for another easy taco night. Do you think the mean would freeze well? Have you ever done that?

    Thanks!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Ann! So sorry for my delayed reply… I do think that these leftovers would freeze nicely for a later taco night. I hope you enjoyed the barbacoa when you made it the other day! πŸ™‚

  12. Thanks for this recipe! My husband is Mexican and loves spicy food that reminds him of home…while I can’t eat even the mildest hot sauce! I’m always on the lookout for recipes that he might like, and when I stumbled upon this, I thought, what the heck, I’ll try it. You might already know this, but real Mexican barbacoa is traditionally cooked buried in the ground covered with maguey leaves. Other times it is cooked over an open fire, or at the very least it is steamed. Regardless of the method, it is difficult for me to duplicate in my regular old American suburban kitchen. To be honest, I wasn’t expecting much – I seem to strike out on these recipes more often than not. But he loved it! True, he said it tasted more like birria (which can be made from goat or beef) than barbacoa (which is usually lamb in his part of Mexico), but he ate it all up! So thanks for this recipe! I’m looking forward to trying the frijoles charros next – yum!!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Lauren! Thanks so much for the comment…I’m very happy to hear that y’all enjoyed this recipe so much! I don’t claim that it’s authentic as far as barbacoa goes…it’s definitely an Americanized version. πŸ˜‰ But the fact that your husband liked it — and he clearly knows Mexican food — makes me feel good about the recipe. πŸ™‚ Hope y’all enjoy the charro beans just as much!

  13. I plan on making this overnight Tuesday night…quick question though, could I use Killians’ beer in place of a Mexican one? I ask because I have it on hand (and it’s my favorite). Also, chicken broth instead of beef? (also on hand) I am a HUGE fan of carnitas and look forward to trying this….

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Katie! I would say that you can use just about any beer in this recipe as long as you like the flavor of it. πŸ™‚ I’ve never had Killian’s so I honestly don’t know how it compares to a Mexican beer. But as long as it doesn’t have some overbearing flavor that’s going to clash with the Mexican herbs and spices, I think it should be fine. Same with the chicken broth…your barbacoa may not be quite as “beefy,” but it will still be good. πŸ™‚ Hope these substitutions work out for you and that you enjoy your barbacoa!

  14. I HAVE to try this! Looks and sounds delicious! Your photography is amazing!

  15. 2 pounds boneless beef roast (shoulder, rump, chuck eye, top or bottom round, brisket)” are not cuts used for making Barbacoa, but in making Carnitas de Res.
    Barbacoa is made using beef heads(cabesas de res), or much more commonly, beef cheek (cachete).

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Craig! Thanks for sharing! As I said in the post, this is not intended to be an authentic beef barbacoa recipe…it’s definitely an Americanized version. I wanted to create an easy, slow cooker recipe using cuts of meat that people would be able to readily find at the grocery store. So whatever people prefer to call it, I hope they enjoy it! πŸ™‚

  16. If it’s not intended to be an “authentic” recipe, then it should be so indicated.
    I live in San Antonio, Texas, and eat “authentic” barbacoa ” several times a month.
    If it wasn’t intended to be “authentic,” why not call it what it is: Carnitas de Res?
    By the way, I have worked in restaurants since 1974, have been the K.M. for a Mexican restaurant
    serving 2,000 covers a day and even owned my own Mexican restaurant, El Gordo Cafe.
    Words do matter.
    Calling something other than what it actually is only creates confusion when the
    “authentic” dish is encountered in a restaurant.
    Craig

  17. Rebecca says:

    I just wanted to thank you, thank you, thank you, for sharing this AMAZING recipe!!! I am Mexican and have enjoyed tacos all of my life but these are the best, especially when served with fresh lime juice!!! I used brisket, and extra beer and all everyone can say about this recipe is WOW!!! Planning to make a double recipe this weekend.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You’re welcome, you’re welcome, you’re welcome, Rebecca! πŸ™‚ Seriously, I’m so happy to hear that you enjoyed these, particularly as a self-proclaimed taco aficionado. πŸ˜‰ I agree that a squeeze of fresh lime juice makes them even better! I appreciate you taking the time to come back and let me know that these were a hit…hope you have a great week!

  18. This recipe looks amazing and I can’t wait to try it! Do you think that the chipotle mixture could be made ahead of time and kept in the fridge overnight for easy prep in the morning??

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I think that’s a great idea and would work just fine, Niki! It would certainly make throwing together this recipe even more effortless in the morning. Hope you enjoy! πŸ™‚

      • Thank you so much for the reply! I always feel like I run out of different things to cook for my family, so I figured I’d give this a try. After making this my husband excitedly told me that this was one I could add into our regular rotation! We LOVED it!!! Thanks!!!

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          So happy to hear it, Niki! Thanks for coming back to let me know… πŸ™‚ Happy Friday!

    • I made the mixture the night before and it was fine. It made the morning prep work a lot quicker. It’s a great recipe and the crowd we had over loved it.

      • Samantha at Five Heart Home Samantha at Five Heart Home says:

        So happy to hear this recipe was a hit, Leah! And I love that you prepped it the night before to save time in the morning. πŸ™‚

  19. I have a question about the Mexican beer. What is the best to use or what brand did you use? Corona and Dos Equis come to mind when I hear Mexican beer but you said a darker beer is better to use. Thanks.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Great question, Laurie! My favorite dark Mexican beer is Negra Modelo. I’ve also made this recipe before with a dark lager (like Shiner Bock). I don’t think I’d recommend something quite as dark as Guinness. Hope that helps…enjoy! πŸ™‚

  20. I just threw this in with a twist. I topped it with some halfed new potatoes and carrots to serve as more of a roast with a kick. Will see….

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Wow, Mike…what a great idea! I hope it turned out delicious! I’m going to have to try that soon… πŸ™‚

  21. Frickin delicious!

  22. Hello! I know this is an older post, so I’m hoping I may get a response if possible…
    I’m part of a freezer meal swapping group, and I’d love to prep this for my contribution to our next swap. I plan to cook and shred the beef before freezing to make this dish super-easy for everyone on the day they choose to serve it. If this is thawed in the fridge, do you have any particular recommendations for reheating it? I was thinking of sticking it back in the crockpot on the “warm” setting, but was wondering on timing. Any info you can pass along would be much appreciated!!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Allison! What a great group to be a part of! A slow cooker set on warm is great for maintaining temperature once something is already warm, but I think when you start with a cold food straight out of the refrigerator, it can take a long time to reheat that way. When I have leftovers of this recipe, I either gently reheat them in the microwave or in a pot on the stove. Either way, be sure to heat the beef slowly and stir it often so as not to dry it out, adding a bit more liquid if necessary (but not enough to dilute the flavors). Hope that helps, and hope this is a hit at your swap! πŸ™‚

  23. I love this recipe. I stumbled on this using pinterest, since then I make this at least once a month and for all family functions. EVERYONE loves it!! Do you have a carnitas recipe?

Trackbacks

  1. […] Slow Cooker Beef Barbacoa […]

  2. […] adapted from Five Heart Home Slow Cooker Shredded Beef Tacos   Save Print Prep time 5 mins Cook time 8 hours […]

  3. […] Meet that is slow cooked can be so moist and savory. I can’t wait to try this Beef Barbacoa Recipe from Five Heart Home. […]

  4. […] Slow Cooker Beef Barbacoa (Five Heart […]

Speak Your Mind

*