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
- 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
- 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!