Mouthwatering Crockpot Barbacoa Beef Recipe

Introduction

This mouthwatering Crockpot Barbacoa Beef recipe delivers tender, flavorful meat perfect for tacos, burritos, or bowls. Slow-cooked to perfection, it’s an easy and delicious meal that fills your kitchen with irresistible aromas.

Ingredients

• 1 tbsp vegetable oil
• 3 1/2 lb boneless chuck roast
• 1/2 cup low-sodium beef broth
• 1 tbsp kosher salt
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground black pepper
• 1 lime
• 1 tbsp finely chopped fresh cilantro

Instructions

1. Step 1: Heat the vegetable oil in a large skillet over high heat. Once hot, sear the boneless chuck roast on both sides until nicely browned, about 2-3 minutes per side. Searing develops a deep flavor for the finished dish.
2. Step 2: In a small bowl, combine the kosher salt, chili powder, garlic powder, onion powder, ground cumin, paprika, and ground black pepper. Place the seared chuck roast into the slow cooker and rub the spice mixture all over to coat evenly. Pour the low-sodium beef broth around the meat.
3. Step 3: Cover the slow cooker and cook the seasoned beef on low for 8 to 9 hours, or until the meat is fork tender and easily shreds. Check at 8 hours to prevent overcooking.
4. Step 4: Shred the beef directly in the slow cooker using two forks, mixing it well with the cooking juices. Squeeze fresh lime juice over the shredded beef and sprinkle with finely chopped fresh cilantro before serving to brighten the flavors.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or some chopped chipotle peppers in adobo sauce to the seasoning blend.
• Use beef broth instead of water for richer flavor if you don’t have low-sodium broth.
• Serve with warm tortillas, avocado slices, and your favorite salsa for a complete meal.

Storage

Store leftover barbacoa beef in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if needed to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use brisket or short ribs, but cooking times may vary. Chuck roast is preferred for its marbling and tenderness when slow-cooked.

Can I make this recipe in an Instant Pot?

Yes, sear the roast using the sauté function, then cook on high pressure for about 60-75 minutes with natural release for similar tender results.

Mouthwatering Crockpot Barbacoa Beef Recipe

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★★★★★

4.8 from 55 reviews

This Mouthwatering Crockpot Barbacoa Beef recipe delivers tender, flavorful beef cooked low and slow in a seasoned blend of spices. Perfect for dinner, the chuck roast is first seared to deepen the taste, then slow-cooked until fork-tender and shredded, finished with fresh lime juice and cilantro for a bright, zesty touch.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 8 hours 30 minutes
• Total Time: 8 hours 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Beef:

• 1 tbsp vegetable oil
• 3 1/2 lb boneless chuck roast
• 1/2 cup low-sodium beef broth

For the Seasoning Blend:

• 1 tbsp kosher salt
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground black pepper

For Serving:

• 1 lime
• 1 tbsp finely chopped fresh cilantro

Instructions

1. Sear the Chuck Roast: Heat the vegetable oil in a large skillet over high heat. Once hot, sear the boneless chuck roast on both sides until it develops a nice brown crust, about 2-3 minutes per side. This step enhances the beef’s flavor by creating a rich, caramelized exterior.
2. Season the Roast and Prepare for Slow Cooking: In a small bowl, mix kosher salt, chili powder, garlic powder, onion powder, ground cumin, paprika, and ground black pepper. Place the seared chuck roast into the slow cooker and rub the spice blend all over the meat to coat evenly. Pour the low-sodium beef broth around the roast in the slow cooker.
3. Slow Cook the Beef: Cover the slow cooker and cook the beef on low heat for 8 to 9 hours, or until the meat is fork tender and shreds easily. Check at around 8 hours to avoid overcooking. The slow cooking infuses the beef with the spice flavors while tenderizing it thoroughly.
4. Shred the Beef and Finish: Once tender, shred the beef directly in the slow cooker using two forks, mixing it well with the cooking juices to keep it moist. Squeeze fresh lime juice over the shredded beef and sprinkle with finely chopped cilantro before serving. This adds fresh brightness and balance to the rich, savory meat.

Notes

• Searing the meat before slow cooking seals in juices and builds flavor complexity.
• Use low-sodium beef broth to control the saltiness of the dish.
• Check doneness at 8 hours to ensure the beef doesn’t overcook and dry out.
• Fresh lime and cilantro brighten the dish and enhance its authentic taste.
• Leftovers keep well and can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: barbacoa beef, slow cooker beef, crockpot barbacoa, shredded beef recipe, Mexican beef, easy dinner recipe