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Homemade Restaurant-Quality Crockpot Beef Barbacoa

Restaurant-Quality Crockpot Beef Barbacoa

Forget the taco truck — this crockpot beef barbacoa comes out so tender and deeply flavored, it rivals the best barbacoa you've had at any restaurant. Set it, forget it, and let your slow cooker do the work.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs beef chuck roast cut into 3-4 inch chunks
  • 4 chipotle peppers in adobo sauce plus 2 tbsp adobo sauce from the can
  • 1/3 cup fresh lime juice
  • 1/4 cup apple cider vinegar
  • 1.5 cups beef broth or 1.5 cups water + 1 tbsp Better Than Bouillon Beef Base, divided
  • 1 large white onion hand-sliced or roughly chopped
  • 8 cloves garlic
  • 4 tsp Morton kosher salt
  • 2 tsp ground cumin
  • 2 tsp Mexican oregano or regular oregano
  • 1 tsp black pepper
  • 1/4 tsp ground cloves
  • 3 bay leaves whole — do not blend

Equipment

  • Crockpot / Slow Cooker
  • Dutch Oven optional alternative method
  • Blender
  • Sheet Pan optional, for broiling

Method
 

Prep the Meat & Marinade
  1. Cut the chuck roast into 3-4 inch chunks.
  2. Add the chipotle peppers, adobo sauce, lime juice, apple cider vinegar, garlic, kosher salt, cumin, oregano, black pepper, and ground cloves to a blender along with 1/2 cup of the beef broth. Blend until smooth.
  3. Place the meat chunks and sliced onion directly into your crockpot (or Dutch oven, if using that method). Pour the remaining 1 cup of broth and the blended sauce over top, then tuck in the bay leaves whole — don't blend them.
Method A: Crockpot (Recommended)
  1. Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours, until the beef shreds easily with a fork.
Method B: Dutch Oven
  1. Cover tightly with a layer of heavy-duty foil, then the lid, and bake at 275 degrees F for 3.5-4 hours, checking for fork-tender shredding at the 3.5-hour mark.
Shred & Serve
  1. Remove and discard the bay leaves.
  2. Shred the beef directly in the pot so every piece soaks back up the braising liquid.
  3. Optional: spread the shredded beef in a thin layer on a sheet pan, spoon a little of the braising liquid over top to keep it moist, and broil for 3-5 minutes for crispy edges.

Notes

This recipe is written using Morton kosher salt — if you're using Diamond Crystal, taste as you go and add a little more, since Diamond Crystal is noticeably less salty by volume for the same measurement.
Check that the braising liquid comes at least partway up the meat before it goes into the crockpot or oven. If your pot runs on the wider side and it looks a little dry, splash in a bit more broth so nothing scorches or dries out.
You can jumpstart the Dutch oven method by bringing everything to a simmer on the stovetop first — it gets the meat and jus up to temp faster, so your oven time may land on the shorter end of the range. Skip that step and it'll still turn out great, just budget for the full 3.5-4 hours since everything's starting cold.
A 4 lb batch comfortably feeds 4 adults, about 3-4 tacos each. Doubled to 7 lbs, this fed 6 grown men with plenty of leftovers.
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