May 10

Slow Cooker Beef Barbacoa

Barbacoa Recipe

Tacos are one of those great meals that make it easy to please everyone. Just set out an array of fresh produce and cheese for toppings, throw together some kind of protein, and everyone can customize their meal to their heart's content.

While I'm a bit partial to the unexpected flavors of the grilled shrimp tacos with spicy mango slaw that we had last week, my boys have been begging me for something a little more "manly"... aka beefy, like this slow cooker beef barbacoa.

I {big puffy pink heart} love my slow cooker -- it makes cooking a dish like this a total breeze. And to be honest, I actually have multiple slow cookers, my favorite being the basic stainless steel Crock-Pot slow cooker that I picked up at Target on Black Friday several years ago for $5. Best five bucks I ever spent!

McCormick Spices

Anyhow, back to this yummy beef barbacoa recipe... McCormick sent me an array of spices to create my favorite taco recipe, a few of which are pictured above. I had no idea they offered dried jalapeño pepper flakes! I didn't use them in this recipe, but you can bet I'll be trying those out very soon.

Did I mention how easy this is to make? Just toss a chuck roast into the slow cooker with about 3/4 cup of beef stock. The adobo sauce comes together very quickly in a blender and is then poured over the top. Turn the slow cooker on low and forget about it for about 8-10 hours.

Barbacoa Recipe

Well, you can try to forget about it, but the amazing aroma will continue to remind you of it and make your mouth water until it's ready...

Slow Cooker Beef Barbacoa Recipe

Yield: serves 8

Slow Cooker Beef Barbacoa Recipe


  • 1/3 cup apple cider vinegar
  • 1/2 yellow onion
  • 2 tablespoons fresh lime juice
  • 4 garlic cloves
  • 4 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cloves
  • 3-4 chipotle chiles in adobo sauce
  • 3/4 cup beef stock
  • 3-4 lb. beef chuck roast


  1. Trim any excess fat off the roast and place it in a slow cooker with the beef stock.
  2. In a blender, combine vinegar, onion, lime juice, garlic, cumin, oregano, black pepper, salt, cloves, allspice and desired number of chilis and puree. Pour the pureed sauce over the meat.
  3. Cook on low heat for 8-10 hours or high heat for 6 hours. Don't peek while cooking!
  4. Shred the meat in the juices and serve warn.

I don't claim to know what's in the Chipotle barbacoa recipe, but I'd say the flavor of this rivals Chipotle any day! I like to serve it with this Coconut Cilantro Lime Rice and Chi-Chi's Copycat Mexican Sweet Corn Cake.

This post is brought to you by McCormick and The Motherhood. However, all thoughts and opinions are my own -- always have been, always will be!

by Tara | 39 comments

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