A weeknight slow cooker version of everyone’s favorite Mexican specialty, this beef barbacoa recipe is ideal for feeding a crowd!
We might be in the middle of holiday baking season but surely you have to eat dinner too, right? Right? Since I know this time of year could not possibly be more hectic, I’ve got a super flavorful slow cooker dinner recipe: Mexican Beef Barbacoa!
This recipe was given to me by my client during our visit to the JW Marriott Cancun earlier this year. His mother is a chef there in Mexico and he was gracious enough to spill all of her secrets. So, of course, I’m here to share them with all of you.
Packed with warm spices like whole cloves, cumin and oregano, Slow Cooker Beef Barbacoa is ideal for feeding large crowds. If I’m not entertaining, I still make the large batch and reserve leftover shredded beef to use throughout the week in soups, salads, tacos, quesadillas and more.
The options are endless. Your fork is waiting.
Slow Cooker Barbacoa Beef
Ingredients
- 6 pounds beef chuck roast
- 7 leaves bay
- 5 cloves whole
- 3 cloves minced garlic
- 2 tablespoons cumin
- 2 teaspoons thyme
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 teaspoon dried oregano
- 1 chile de árbol optional
- 6 cups beef or chicken broth
- 1 lime juiced
- corn tortillas minced cilantro and onion - to serve
Instructions
- Place all ingredients in slow cooker and heat on low for 8 hours.
- Remove roasts from the slow cooker and toss cloves and bay leaves. Let rest for 10 minutes before shredding with two forks.
- Return shredded beef to slow cooker and sprinkle with lime juice. Serve with corn tortillas, cilantro and minced onion.
For more Healthy Slow Cooker meals, check out my Pinterest page!
I bought a chuck roast this morning with the intention of looking on your site for something other than pot roast. Threw this in the crockpot on high for four hrs. Served it with Vigo cilantro lime rice. It is OUTSTANDING!!
Ohh yum I’m so glad you enjoyed it! that rice sounds amazing!
You mentioned that you used this throughout the week. …. I don’t cook much meat for my family but would love to try this. Do you need to freeze the extra or is it ok in the fridge?
It will freeze for up to 3 months or refrigerate for up to 5 days!!
I made this overnight and had some for dinner today.. I cannot get over how AMAZING it tasted! First time making chuck roast and for sure not the last. Thanks for sharing!
Oh I’m so thrilled to hear it Natalie! Let me know what other recipes you try!
This sounds both easy and delicious. Perfect for those of us who live on the border with Mexico… I wish you and your family a wonderful holiday season and a great new year.
I hope you try it some time Susan!! It was so good! Merry Christmas!!!
My husband and I have been looking into Cancun! Looks beautiful! Loe this recipe too! :)
Oh I hope you have such a great time Lauren!! We loved it so much!
Sign me up for a big batch of this! It’s perfect for all the holiday visitors we have coming our way over the next few weeks, but I’d also make it just for our family so we could eat it ALL THE TIME! Delicious. And oh so easy. Yum! Pinning and can’t wait to try it! XO
It seriously lasted so long!! Great turned into soup too!! I hope you love it!
STOP IT!!! I am so making this when I get back from Park City!
Have so much fun on your trip girl!!! xoxo