Description

This Barbacoa Beef recipe features a tender, flavorful beef roast slowly cooked with smoky chipotle chilies, aromatic spices, and rich beef broth. Perfect for tacos, burritos, or any Mexican-inspired dish, the beef becomes juicy and easy to shred after slow cooking, offering an authentic and savory experience with minimal prep.

Ingredients

Main Ingredients

2 1/2 to 3 lb. Beef Roast (such as chuck, sirloin, rump, etc.)
1 large Onion, chopped
4 Chipotle Chilies, canned in adobo sauce (or 3 fresh jalapenos, chopped)
2 Tablespoons Chili Powder
1 teaspoon Cumin
1 1/2 to 2 teaspoons Salt
1 teaspoon Pepper
1 (14.5 ounce) can Beef Broth
Oil for searing (about 1-2 tablespoons)

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Instructions

Sear the Beef: Heat a skillet over high heat and add enough oil to coat the bottom. Carefully place the beef roast into the hot skillet and sear each side for about 2 minutes until browned. This step locks in flavor and creates a nice crust.
Combine Ingredients in Slow Cooker: Transfer the seared beef roast to the slow cooker. Add the chopped onion, chipotle chilies (or jalapenos), chili powder, cumin, salt, pepper, and the entire can of beef broth.
Slow Cook the Beef: Cook on low for about 8 hours or on high for about 5 hours, until the beef is very tender and easily shredded with a fork.
Shred the Beef: Remove the beef from the slow cooker and use two forks to shred it finely. Return the shredded beef to the slow cooker to soak up extra juices or use immediately in your favorite dishes.
Serve: Serve the barbacoa beef in tacos, enchiladas, burritos, tostadas, quesadillas, salads, or any dish that could use a smoky, spicy shredded beef filling.

Notes

Searing the beef before slow cooking adds depth of flavor but can be skipped for convenience.
Adjust the number of chipotle chilies or jalapenos based on desired spice level.
Leftover barbacoa beef keeps well refrigerated for 3-4 days or can be frozen for up to 3 months.
Serve with fresh cilantro, lime wedges, or diced onions for authentic flavor enhancements.
If you prefer a thicker sauce, remove the beef after cooking and reduce the liquid on the stovetop before shredding the meat.