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This copycat Chipotle slow cooker beef barbacoa recipe smells ah-mazing and tastes even better! Perfect for tacos, burrito bowls, tostadas, and so much more…
Tacos are one of those simple 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.
When it comes to protein, I’m a bit partial to the unexpected flavors of the grilled shrimp tacos with spicy mango slaw that we had last week. However, my boys have been begging me for something a little more “manly”… aka beefy. Like this beef barbacoa that I make in my slow cooker!
It’s no secret that I {big puffy pink heart} love my slow cooker. I mean, what’s not to love? 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!
Anyhow, back to this yummy beef barbacoa recipe… McCormick sent me an array of their gourmet spices to create my favorite taco recipe, a few of which are pictured above.
So much variety — and they’re all packed with flavor. 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.
Slow Cooker Beef Barbacoa Recipe
Did I mention how easy this recipe 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.
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… Truly meal prep made easy!
Slow Cooker Beef Barbacoa Recipe
Ingredients
- 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
Instructions
- Trim any excess fat off the roast and place it in a slow cooker with the beef stock.
- 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.
- Cook on low heat for 8-10 hours or high heat for 6 hours. Don't peek while cooking!
- Shred the meat in the juices and serve warn.
I don’t claim to know what’s in Chipotle’s barbacoa recipe, but I’d say the flavor of this rivals theirs any day! I like to serve it with Coconut Cilantro Lime Rice and a side of this 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!
Mandy
Wednesday 7th of August 2019
This is the second time I made the recipe. First time for a teachers luncheon and it was the first to be emptied out (6 pounds worth) It is SOOO good. I am a wimp so I only put in 2 chilis but followed the rest to a tee. Used fresh onion and garlic out of my garden. Will make again and again.
Tara Kuczykowski
Thursday 8th of August 2019
Oh, I'm so happy to hear that, Mandy! You can't beat coming home to that warm, spicy smell after a long day at work.
Jen
Wednesday 9th of September 2015
Hi! Would this work with pork as well?
Tara @ Unsophisticook
Friday 11th of September 2015
Hi, Jen! I actually haven't tried this particular recipe with pork. If you do, I'd suggest using chicken stock rather than beef stock -- but you may want to seek out a carnitas recipe instead.
audrey
Monday 20th of April 2015
How spicy "hot" is it?
Tara @ Unsophisticook
Monday 15th of June 2015
Audrey, I don't find it to be too hot, but if you're sensitive to spicy foods you can control it by decreasing the chipotle peppers and/or scooping out the seeds before blending. (The seeds are actually the hottest part of a pepper.)
Larry
Thursday 4th of September 2014
Sounds good. Can you use a beef brisket instead of a chuck roast?
Tara @ Unsophisticook
Friday 12th of September 2014
I've not tried it, Larry, but it should work. Just know that because brisket is a leaner cut, it may be a little less flavorful.
Lupe
Monday 21st of October 2013
Hi, quick question regarding the cloves in the recipe - are we talking ground cloves? Thanks!
Tara @ Unsophisticook
Monday 21st of October 2013
Yes, use ground cloves. Thanks for pointing that out, Lupe -- I'll update the recipe to avoid any confusion!