Best Beef Barbacoa Recipe

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.

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Prep Time 5

Cook Time 5

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

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.
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.
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.
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.