How to Make Perfect Slow Cooker Barbacoa

There’s something truly magical about coming home to a house filled with the aroma of tender, flavorful meat that’s been slow-cooking all day. Today, I’m excited to share with you my go-to recipe for Slow Cooker Barbacoa that’s perfect for quick family dinners, and it’s so easy, you’ll wonder how you ever managed without it! Whether you’re a fan of traditional Mexican dishes or just looking for new ideas for your weeknight dinner ideas, this recipe is a game-changer. Plus, it’s a great addition to your collection of easy pasta recipes if you’re looking to mix things up.

Why You’ll Love This Recipe

• Perfectly tender and flavorful meat with minimal effort
• Great for meal prep or weeknight dinners
• Customizable to suit your taste preferences
• Ideal for feeding a crowd
• Can be served in various ways to keep things interesting

Ingredients

Here’s what you’ll need to make this delicious Slow Cooker Barbacoa Recipe:

• 1 tablespoon vegetable oil
• 3 1/2 pounds boneless chuck roast (good quality)
• 1/2 cup low sodium beef broth
• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tsp freshly ground black pepper
• 1 lime
• 1 tablespoon freshly minced cilantro

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the simple steps to make this Slow Cooker Barbacoa Recipe:

1. In a large skillet, heat the tablespoon of vegetable oil on high and sear the roast on both sides until nicely browned. This step is crucial for locking in those delicious flavors!
2. Mix the salt, pepper, chili powder, garlic powder, onion powder, cumin, and paprika in a small bowl. Place the boneless chuck roast in the slow cooker and season generously on all sides with the spice mixture. Pour in the beef broth, making sure the roast is submerged as much as possible.
3. Cover the slow cooker and cook on low for 8-9 hours, or until the meat is fork-tender. If you’re in a hurry, you can cook on high for about 4-5 hours, but low and slow is always best for tender meat.
4. Once the meat is tender, use two forks to shred it directly in the slow cooker. Stir everything together and let it simmer for another 10-15 minutes to absorb all those juices. Serve hot with a squeeze of fresh lime juice and a sprinkle of cilantro on top.

Pro Tips for Making the Recipe

Here are a few tips to make your Slow Cooker Barbacoa even better:

• Brown the meat first: Searing the roast before slow-cooking adds a depth of flavor that you just can’t get by skipping this step.
• Use high-quality ingredients: Fresh spices and good-quality beef broth make a big difference in the final taste.
• Let it rest: After shredding the meat, let it sit in the juices for at least 10 minutes before serving to ensure it’s extra tender and flavorful.
• Customize to your taste: Add a diced onion, a few cloves of garlic, or some chipotle peppers in adobo sauce for a spicy kick.

How to Serve

One of the best things about this Slow Cooker Barbacoa is how versatile it is. Here are a few ideas for serving:

• Tacos: Serve the barbacoa in warm corn tortillas with your favorite toppings like diced onions, fresh cilantro, salsa, and lime wedges.
• Over rice: Pair it with a side of fluffy white or Mexican rice and steamed vegetables for a hearty meal.
• With tortillas: Use it as a filling for burritos or quesadillas.
• In a bowl: Serve it over a bed of greens or cauliflower rice for a low-carb option.

Make Ahead and Storage

This recipe is perfect for meal prep! Here’s how to make it ahead and store it:

• Make ahead: Brown the roast and prepare the seasoning the night before, then refrigerate until you’re ready to cook.
• Refrigerate: Cooked barbacoa can be stored in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave.
• Freeze: Let the barbacoa cool completely, then transfer it to a freezer-safe bag or container. It will keep for up to 3 months. Thaw overnight in the fridge and reheat as needed.

And there you have it—my secret to making the perfect Slow Cooker Barbacoa that’s sure to become a staple in your kitchen! Whether you’re looking for quick family dinners, easy pasta recipes, or just some new weeknight dinner ideas, this recipe is a must-try. Let me know in the comments how you serve your barbacoa—I’d love to hear your ideas!

Looking for more delicious and easy recipes like this? Check out my collection of ‘Slow Cooker Barbacoa recipes for more inspiration!