Can I use a different cut of beef?

Yes! While chuck roast is ideal for its marbling and tenderness, you could try brisket or beef cheeks for a more traditional take on barbacoa.

Can I make this barbacoa spicier?

Absolutely. Toss in chipotle peppers, diced jalapeños, or crushed red pepper flakes. It’s your kitchen—go wild!

How do I store leftovers?

Keep your leftover barbacoa in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months. Reheat gently on the stovetop with a splash of broth.

Can I skip searing the meat?

Totally. Searing adds flavor, but if time is tight, skip it and head straight for the slow cooker.

Easy Slow Cooker Barbacoa

Name: Easy Slow Cooker Barbacoa
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 3-4 lb beef chuck roast (boneless, well-marbled); 2 tbsp oil (vegetable or avocado oil); 1 cup low-sodium beef broth; 2 tbsp chili powder; 1 tbsp garlic powder (or 4 fresh cloves, minced); 1 tbsp onion powder (or 1 onion, sliced); 1½ tsp cumin; 1 tsp paprika; 1½ tsp kosher salt (use less if using table salt); 1 tsp freshly ground black pepper; Juice of 1 lime (plus extra wedges for serving); ¼ cup chopped fresh cilantro (optional)

Description

Tender, juicy beef slow-cooked with bold Mexican spices, fresh lime, and cilantro. This Easy Slow Cooker Barbacoa is perfect for tacos, burritos, bowls, or meal prep—and it’s practically effortless!

Ingredients

3-4 lb beef chuck roast (boneless, well-marbled)
2 tbsp oil (vegetable or avocado oil)
1 cup low-sodium beef broth
2 tbsp chili powder
1 tbsp garlic powder (or 4 fresh cloves, minced)
1 tbsp onion powder (or 1 onion, sliced)
1½ tsp cumin
1 tsp paprika
1½ tsp kosher salt (use less if using table salt)
1 tsp freshly ground black pepper
Juice of 1 lime (plus extra wedges for serving)
¼ cup chopped fresh cilantro (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a large skillet over medium-high heat. Sear the chuck roast on both sides until browned. (Optional step for extra flavor.)
Transfer the seared roast and any juices to a 6-quart slow cooker.
Combine chili powder, garlic powder, onion powder, cumin, paprika, salt, and pepper in a small bowl. Rub the seasoning mixture all over the beef.
Pour beef broth into the slow cooker around the meat.
Cover and cook on LOW for 8-9 hours, or until the beef shreds easily with a fork.
Let beef rest for a few minutes, then shred it directly in the slow cooker, mixing it with the flavorful juices.
Stir in lime juice and sprinkle with chopped cilantro. Taste and adjust seasoning as needed.
Serve in tacos, burritos, bowls, or over rice with your favorite toppings.

Notes

If you prefer spicier barbacoa, add chipotle peppers in adobo sauce or diced jalapeños to the slow cooker.

Beef bouillon and water can substitute for beef broth.

Fresh meat yields the best texture, but you can use thawed beef if needed.

Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: ~1/2 cup shredded beef
Calories: 325 kcal
Sugar: 1 g
Sodium: 480 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 110 mg