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Barbacoa In Crockpot Recipe

Barbacoa in Crockpot Recipe

This barbacoa in crockpot recipe delivers ultra-tender, deeply seasoned shredded beef with minimal effort. Slow-cooked until melt-in-your-mouth perfection, it’s ideal for tacos, bowls, and meal prep.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 9 minutes
Total Time 8 hours 24 minutes
Servings: 4
Course: Dinner, Slow Cooker
Cuisine: Mexican-inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g 2 lb beef chuck roast
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 250 ml 1 cup beef broth
  • 3 tbsp apple cider vinegar
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 bay leaf

Equipment

  • 1 Slow Cooker / Crockpot
  • 1 Large Skillet (optional, for searing)
  • 2 Forks (for shredding)
  • 1 Cutting board
  • 1 Knife

Method
 

  1. Prepare the beef: Pat the chuck roast dry and season lightly with salt and pepper.
  2. Optional sear for flavor: Heat a skillet over medium-high heat and sear the beef on all sides until browned. Transfer to the crockpot.
  3. Build the flavor base: Add chopped onion and garlic over the beef. Pour in beef broth, vinegar, and tomato paste.
  4. Season and cook: Sprinkle cumin, oregano, paprika, and add the bay leaf. Cover and cook on LOW for 8 hours until fork-tender.
  5. Shred and rest: Remove the beef, shred with forks, then return it to the crockpot. Let it rest in the juices for 10 minutes before serving.

Notes

  • Chuck roast gives the best texture and flavor for crockpot barbacoa.
  • Cooking on LOW is essential; avoid HIGH to prevent dryness.
  • Store leftovers with cooking liquid to keep the beef moist when reheating.
Barbacoa In Crockpot Recipe
Barbacoa In Crockpot Recipe