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
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3–4 lb beef chuck roast (well-marbled)
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2 tablespoons vegetable oil (or avocado oil)
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2 teaspoons chili powder
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2 teaspoons garlic powder (or 4 cloves fresh garlic, minced)
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2 teaspoons onion powder (or 1 medium onion, sliced)
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2 teaspoons ground cumin
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1 teaspoon paprika
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1½ teaspoons kosher salt (or ¾ teaspoon table salt)
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½ teaspoon freshly ground black pepper
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1 cup low-sodium beef broth (or chicken broth + splash soy sauce)
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Juice of 1 lime (or splash apple cider vinegar)
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¼ cup chopped fresh cilantro (optional garnish)
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Lime wedges for serving
Instructions
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Heat oil in a large skillet over medium-high heat. Sear beef chuck roast on both sides until browned.
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Transfer beef and any juices to a 6-quart slow cooker.
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In a small bowl, combine chili powder, garlic powder, onion powder, cumin, paprika, kosher salt, and black pepper. Rub mixture all over beef.
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Pour beef broth into the slow cooker.
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Cover and cook on LOW for about 8 hours, until beef is tender and shreds easily.
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Let beef rest slightly, then shred it directly in the slow cooker, mixing it into the juices.
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Stir in fresh lime juice and sprinkle with chopped cilantro. Taste and adjust seasoning as needed.
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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