This slow cooker beef barbacoa recipe smells ah-mazing and tastes even better! A Chipotle barbacoa copycat, barbacoa meat is 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 lean more toward chicken and fish dishes. 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.
Watch How To Make This Easy Barbacoa
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 ¾ 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!
Printable Recipe ↓
Slow Cooker Beef Barbacoa (Chipotle Copycat)
Ingredients
- 4 pounds beef chuck roast
- ¾ cup beef stock
- ⅓ cup apple cider vinegar
- 1 medium yellow onion - cut into rough chunks
- 2 tablespoons fresh lime juice - about 1 lime
- 4 garlic cloves
- 4 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cloves
- 4 chipotle peppers in adobo sauce
Instructions
- Trim any excess fat off the chuck roast and place it in a crock pot with the beef stock.
- In a blender, combine vinegar, onion, lime juice, garlic, cumin, oregano, black pepper, salt, cloves, allspice, salt, and pepper. Add your desired number of chipotle peppers and blend on high. Pour the pureed sauce over the meat, and place the lid on your slow cooker
- Cook on low heat for 8-10 hours or on high heat for 6 hours. Don't peek while cooking!
- Shred the barbacoa meat in the juices and serve warm.
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I don't claim to know exactly what's in the Chipotle barbacoa recipe, but I'd say the flavor of this one 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. Or spice it up with this 30-minute Instant Pot Mexican Rice!
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