Slow Cooker Barbacoa Beef



  • 3 pounds  beef brisket  (or chuck roast – trimmed of extra fat and cut into 2-inch chunks)
  • 1/2 cup  beef broth
  • 2  medium Chipotle chiles in adobo sauce  (add more if preferred)
  • 6 cloves  garlic  (minced)
  • 1 tablespoon  onion powder
  • 1 tablespoon  apple cider vinegar
  •  Juice of 1 lime
  • 1 tablespoon  dried oregano
  • 1 teaspoon  smoked paprika
  • 1 tablespoon  cumin
  • 1 teaspoon  sea salt
  • 1 teaspoon  black pepper
  • 1/4 teaspoon  red pepper flakes
  • 2  whole bay leaf


  1. Add all the ingredients, except beef and bay leaves to a blender and puree until the mixture is smooth.
  2. Add the beef chunks to the slow cooker. If you have time, for extra flavor, you can saute them in a pan and after that transfer to the slow cooker.
  3. Pour the pureed mixture on top of the beef and add the bay leaves.
  4. Cook for about 4-6 hours on HIGH or for about 8-10 hours on LOW. The beef is very tender and falls apart when shredded with a fork.
  5. Remove the bay leaves and discard.
  6. Shred the meat using two forks into the cooking juices. Let the beef absorb some of the juices for about 30 more minutes before serving.
  7. Use a slotted spoon or tongs to serve.

Source: sweetandsavorymeals.com

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