Description
This Slow Cooker Barbacoa Beef is tender, juicy, and packed with bold, smoky, and slightly tangy flavors. Made with simple spices, fresh lime, and a touch of cilantro, it’s perfect for tacos, burritos, rice bowls, or salads. Let the slow cooker do the hard work while you enjoy a crowd-pleasing, melt-in-your-mouth dish!
Ingredients
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1 tablespoon vegetable oil
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3 ½ pounds boneless chuck roast, good quality
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½ cup low-sodium beef broth
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1 tablespoon kosher salt
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1 tablespoon chili powder
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon freshly ground black pepper
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Juice of 1 lime
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1 tablespoon freshly minced cilantro
Instructions
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Sear the Beef (Optional):
Heat vegetable oil in a skillet over medium-high heat. Sear the chuck roast for 2–3 minutes on each side until browned. (This step adds flavor but can be skipped if short on time.) -
Make the Seasoning Mix:
In a small bowl, mix together chili powder, garlic powder, onion powder, cumin, paprika, salt, and black pepper. -
Add Ingredients to Slow Cooker:
Place the roast in the slow cooker. Sprinkle the seasoning mix evenly over the meat. Add the beef broth around the sides of the roast (not directly over the top). Squeeze in the juice of 1 lime. -
Cook:
Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is tender and easily shreddable. -
Shred & Finish:
Remove the beef from the slow cooker and shred with two forks. Return the meat to the juices and stir in the freshly minced cilantro.
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Serve:
Serve in tacos, burritos, bowls, or however you like your barbacoa!
Notes
For extra tang, add a splash of apple cider vinegar or chipotle in adobo sauce.
This freezes well — perfect for meal prep!
Great paired with pickled onions, avocado, or a fresh slaw.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired