Best Beef Barbacoa Recipe

Best Beef Barbacoa Recipe | Juicy, Tender Slow-Cooked Perfection

I first made this beef barbacoa on a lazy Sunday, expecting nothing more than leftovers—but after one bite, I knew I had discovered something special. The meat turned out so tender, juicy, and deeply flavored, it practically melts in your mouth. 

The spices, onions, and chilies build layers of warmth over the slow cooking time. If you love rich, meaty dishes, you might also enjoy this Roast Beef Smoked Gouda Grilled Cheese recipe for another comfort-food favorite. Having this barbacoa ready in my fridge means I can whip up tacos or burritos all week.

Ingredients

Here are the ingredients I used (and why each one matters):

• 2 1⁄2 to 3 lb beef roast (like chuck, rump, or sirloin) — I choose cuts with some fat marbling so the slow cooking gives a moist, rich texture.
• 1 large onion, chopped — adds sweetness and depth; onions help create a flavorful base.
• 4 chipotle chilies in adobo sauce or 3 fresh jalapeños, chopped — chipotle gives smoky, deep flavor; jalapeños give brightness and heat.
• 2 tablespoons chili powder — essential for a warm, spicy backbone.
• 1 teaspoon cumin — its earthy aroma complements the chili powder.
• 1 1⁄2 to 2 teaspoons salt — I start lighter, then adjust later after tasting.
• 1 teaspoon black pepper — balances heat and rounds flavor.
• 1 (14.5-ounce) can of beef broth — helps braise the meat, keeps it juicy, and adds savory richness.

Note: Makes several servings (about 6), so there’s plenty to use for tacos, burritos, or as leftovers.

Variations

If you want to tweak the original, here are some alternative ingredient options and add-ons I’ve tried or considered:

• Dairy-free: This recipe is naturally dairy-free.
• Lower heat / Mild version: Use mild chilies instead of chipotle or reduce the jalapeños.
• Flavor enhancements: Add a splash of apple cider vinegar or smoked paprika.
• Sugar-free tweak: There isn’t sugar in the basic recipe, so that’s easy.

You can also explore other hearty meals from my collection of ground beef recipes if you’re in the mood to experiment beyond barbacoa.

Cooking Time

• Prep Time: ~5 minutes
• Cooking Time: about 5 hours on high or 8 hours on low in a slow cooker.
• Total Time: roughly 5 to 8 hours including cooking + prep.

Equipment You Need

• Slow cooker (crockpot) — to cook the beef low and slow.
• Heavy skillet — for searing the roast before it goes into the slow cooker.
• Two forks — to shred the meat once it’s cooked.

How to Make the Best Beef Barbacoa Recipe?

Choose and Sear the Roast

First, I pick my roast with some marbling for moisture. I heat a skillet high, add a little oil, and sear the roast about 2 minutes per side to lock in flavor.

Combine Ingredients in Slow Cooker

Then I place the seared roast in the slow cooker. I add the chopped onion, chipotle chilies (or jalapeños), chili powder, cumin, salt, pepper, and pour in beef broth so the meat is partly submerged.

Slow Cook Until Tender & Shred

I set the cooker to low for about 8 hours (or high for ~5 hours) and let the roast cook until it’s fall-apart tender. When it is, I use two forks to shred the beef.

Final Seasoning & Resting

After shredding, I taste and adjust salt or chili powder if needed. Letting it sit in its juices really helps unify the flavors.

Additional Tips for Making this Recipe Better

• Always sear the roast—it adds a caramelized crust that brings savory depth.
• Prefer low cooking over high—you’ll get more tender, flavorful meat.
• Taste toward the end—I often add just a pinch more salt and chili powder.
• Save some of the cooking liquid—it’s perfect for reheating.

How to Serve Best Beef Barbacoa Recipe?

Serve barbacoa warmed in soft corn or flour tortillas, topped with chopped onions, fresh cilantro, and a squeeze of lime for brightness. Garnish with sliced radishes or pickled red onions for color. For a fun twist, pair it with something zesty like this spicy ginger beef stir fry to create a flavorful dinner spread.

Nutritional Information

Per serving (approx.):

• Calories: ~257 kcal
• Protein: ~41 g
• Carbohydrates: ~6 g
• Fat: ~7 g

Make Ahead and Storage

Storing & Reheating

Keep in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of broth.

Freezing

Freeze in airtight bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Why You’ll Love This Recipe?

• Easy prep: Minimal hands-on time, the slow cooker does the work.
• Versatile: Perfect for tacos, burritos, salads, or quesadillas.
• Balanced flavor: Smoky chilies, savory beef broth, and spices.
• Customizable: Adjust heat level or spices to your taste.
• Great for meal prep: Make once, enjoy all week.

Ash Tyrrell

Best Beef Barbacoa Recipe

I first made this beef barbacoa on a lazy Sunday, expecting nothing more than leftovers—but after one bite, I knew I had discovered something special. The meat turned out so tender, juicy, and deeply flavored, it practically melts in your mouth. The spices, onions, and chilies build layers of warmth over the slow cooking time.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 hours hrs

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 1/2 to 3 lb beef roast like chuck, rump, or sirloin — I choose cuts with some fat marbling so the slow cooking gives a moist, rich texture.
• 1 large onion chopped — adds sweetness and depth; onions help create a flavorful base.
• 4 chipotle chilies in adobo sauce or 3 fresh jalapeños chopped — chipotle gives smoky, deep flavor; jalapeños give brightness and heat.
• 2 tablespoons chili powder — essential for a warm spicy backbone.
• 1 teaspoon cumin — its earthy aroma complements the chili powder.
• 1 1/2 to 2 teaspoons salt — I start lighter then adjust later after tasting.
• 1 teaspoon black pepper — balances heat and rounds flavor.
• 1 14.5-ounce can of beef broth — helps braise the meat, keeps it juicy, and adds savory richness.

Method

 

1. First, I pick my roast with some marbling for moisture. I heat a skillet high, add a little oil, and sear the roast about 2 minutes per side to lock in flavor.
2. Then I place the seared roast in the slow cooker. I add the chopped onion, chipotle chilies (or jalapeños), chili powder, cumin, salt, pepper, and pour in beef broth so the meat is partly submerged.
3. I set the cooker to low for about 8 hours (or high for ~5 hours) and let the roast cook until it’s fall-apart tender. When it is, I use two forks to shred the beef.
4. After shredding, I taste and adjust salt or chili powder if needed. Letting it sit in its juices really helps unify the flavors.

Notes

• Always sear the roast—it adds a caramelized crust that brings savory depth.
• Prefer low cooking over high—you’ll get more tender, flavorful meat.
• Taste toward the end—I often add just a pinch more salt and chili powder.
• Save some of the cooking liquid—it’s perfect for reheating.