Description
Slow Cooker Barbacoa is tender, juicy shredded beef packed with smoky spices, lime, and fresh cilantro. Perfect for tacos, bowls, burritos, or meal prep!
Ingredients
3–4 lb beef chuck roast (well-marbled)
2 tablespoons vegetable oil (or avocado oil)
2 teaspoons chili powder
2 teaspoons garlic powder (or 4 cloves fresh garlic, minced)
2 teaspoons onion powder (or 1 medium onion, sliced)
2 teaspoons ground cumin
1 teaspoon paprika
1½ teaspoons kosher salt (or ¾ teaspoon table salt)
½ teaspoon freshly ground black pepper
1 cup low-sodium beef broth (or chicken broth + splash soy sauce)
Juice of 1 lime (or splash apple cider vinegar)
¼ cup chopped fresh cilantro (optional garnish)
Lime wedges for serving
Instructions
Heat oil in a large skillet over medium-high heat. Sear beef chuck roast on both sides until browned.
Transfer beef and any juices to a 6-quart slow cooker.
In a small bowl, combine chili powder, garlic powder, onion powder, cumin, paprika, kosher salt, and black pepper. Rub mixture all over beef.
Pour beef broth into the slow cooker.
Cover and cook on LOW for about 8 hours, until beef is tender and shreds easily.
Let beef rest slightly, then shred it directly in the slow cooker, mixing it into the juices.
Stir in fresh lime juice and sprinkle with chopped cilantro. Taste and adjust seasoning as needed.
Serve with lime wedges over tacos, rice bowls, nachos, or salads.
Notes
Don’t skip searing—it adds incredible flavor!
To spice it up, add a chipotle pepper in adobo sauce.
Barbacoa freezes beautifully for up to 3 months. Perfect for meal prep!
Serve leftovers in tacos, burrito bowls, or even quesadillas.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: About 6 oz beef
- Calories: 390 kcal
- Sugar: 1 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 140 mg