Slow Cooker Barbacoa

Low and slow cooking renders a beef chuck shoulder roast super tender. Add in the rich flavors of chipotle, garlic, and cumin, and you have a delicious and easy dish that’s perfect in tacos or on a bed of rice.

Prep Time 15 M
Cook Time 10 M
Recipe Yield One big slow cooker full!

Recipe by Stella and Daniel Antic

Stella and Daniel Antic has shared 76 recipes


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  1. In a large bowl, combine the beef, 1 tbsp olive oil, garlic powder, onion powder, salt, and pepper, tossing to coat the beef evenly. Refrigerate and let marinate for at least 2 hours or overnight.
  2. In a large skillet, heat 2 tbsp olive oil over medium heat. Sear the beef until browned, flipping once or twice, about 5-8 minutes. (Depending on the size of your skillet, you may need to do this in two or more batches.) Place the beef into a slow cooker.
  3. Without cleaning the skillet, add the sliced onions and saute until tender, about 4-5 minutes, using a spatula to scrape up the beef bits from the bottom of the skillet. Add the onions to the slow cooker.
  4. Add the garlic, chipotles, vinegar, lime juice, bay leaves, cumin, oregano, beef stock, salt, and pepper into the slow cooker with the beef and onions.
  5. Cook on low for 8-10 hours or on high for 4-6 hours, stirring occasionally.
  6. Using two forks, shred the beef into small pieces. Serve with tortillas or on rice, with any toppings you choose (we used pico de gallo, avocado, and lime).

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