This homemade Slow Cooker Mexican Barbacoa Beef is easy to make and tastes delicious. The meat is perfect for burritos, tacos, salads, quesadillas and more.

We love Mexican food in our house and eat it two to three times per week. The flavor of the barbacoa beef is so appetizing and aromatic that you are going to love it. This slow cooker recipe is great for any night of the week.

This slow cooker barbacoa beef is a simple recipe that is easy to make. This recipe would be great to take to a pot luck or when you need to feed a lot of people. I like to serve the barbacoa with rice, salsa, and sour cream. The great thing about this beef is that it is versatile and can be used in many Mexican dishes.

Slow Cooker Mexican Barbacoa Beef

Serves: 8

Ingredients

3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
¼ cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
½ cup beef stock or water

Instructions

Combine all ingredients into a large slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

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