Crock Pot Barbacoa Recipe – An Easy Chuck Roast Recipe

When it comes to making Barbacoa, it doesn’t get easier than making it in your crock pot! Simply mix the ingredients inside the slow cooker and you have an easy, delicious chuck roast recipe that is full of magnificent flavors!

Once the meat is nice and tender, all that is left to do is shred it and let it soak up the juices. What you end up with is tender shreds of seasoned beef that is perfect to serve as the main filling for tacos, burritos, enchiladas, quesadillas and more!

In fact, this meat is so delicious that it makes a great addition to your breakfast omelet, skillet or hash recipe. And at the end of the night when you are looking for a snack to watch your favorite show or movie, pull out the tortilla chips and cheese and top them with the leftover beef. Believe me, you will thank yourself as soon as you take the first bite!

However, for those who are unfamiliar with the term barbacoa, let me first explain. Depending on where you live there are different meanings for the culinary term.

The name arrived from the common cooking method used to cook tough cuts of large pieces of meat. Although this method was different than other slow cooking techniques because the meat was heavily seasoned with spices to provide it with tons of flavor.

In the United States, this dish is made from a traditionally tough cut of beef. However, in Mexico it is often made with beef, lamb, goat or mutton (lamb that is over 1 year old, but most often 2-3 years in age).

What Cut Of Beef Is Barbacoa Made From?

Although there are a few tough cuts of beef, the most often type of roast used to make barbacoa in a crock pot is Chuck roast. You can use either a bone-in or boneless roast for this recipe.

This cut of meat is taken from the shoulder just above the short rib. It is a tougher type of meata, and therefore more affordable than other cuts that are taken from the front part of the cow.

However, it has outstanding marbling making the roast tender and juicy when cooked low and slow for hours. The longer cook time allows the fat to render down and the muscle tissues to break down and become super tender.

Although when you head to the grocery store, you may find this cut of meat called various names besides simply a chuck roast.

Therefore look for labels that read shoulder steak or chuck shoulder roast. And even some butchers also sell the chuck roast generically labeled as pot roast.

Although steer away from rump or round roast as they won’t be as tender and juicy as the chuck roast. Instead, use the rump roast for Irish Beef Stew or to make roast beef. And keep the chuck roast to make Pot Roast and of course this Barbacoa recipe.

How To Season Barbacoa Beef

So what makes this easy chuck roast recipe different from the standard pot roast recipe? There are actually two differences between the techniques.

First, a standard pot roast recipe includes a large piece of meat slow cooked in the oven or crock pot most often with vegetables. It is lightly seasoned and is considered a classic comfort food meal.

On the contrary, barbacoa beef is not cooked with vegetables that become side dishes. Instead, the beef is cooked and used as the filling or topping for other dishes.

However, the biggest difference between the two recipes is the type and intensity of spices used. While a typical pot roast may have a few earthy spices mixed in with a little brown sugar for added sweetness, this crock pot Barbacoa beef recipe is bursting with Mexican inspired flavors.

Both meals typically include garlic and onion, but that is where the similarities end!

Ingredients Used To Make Barbacoa Beef

• Chipotles in Adobo Sauce – gives the sauce a smoky and slightly spicy flavor.

• Diced Green Chiles – adds a little tang to the mixture and a slight bit of heat.

• Lime Juice – the acidity in the lime juice not only helps break the muscle fibers down to help them become tender, it also provides a hint of lime which is often found in Mexican recipes.

• Apple Cider Vinegar – just a hint of apple cider vinegar gives enough acidity to help the lime juice break down the barbacoa beef as it cooks in the crock pot. Although only half the amount is used compared to the lime juice so that the lime flavor can shine through.

• Spices – You can’t have a Mexican inspired dish without cumin and oregano. Then add in the standard salt and pepper and you have a flavorful combination. However, the secret spice in this mixture is the ground cloves. Although use just a little as this spice adds a powerful punch!

Crock Pot Barbacoa Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 3-4 pounds chuck roast
• 4 cloves garlic, minced
• 2 chipotles in adobo sauce, chopped
• 1 (4-ounce) can diced green chiles
• 1 small sweet, white or yellow onion, finely chopped
• 1/4 cup lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons fine sea salt
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cloves
• 1/2 cup beef stock, beer or water
• 3 bay leaves

INSTRUCTIONS

Prepare the Chuck Roast:

Cut any excessive fat away from the chuck roast and discard. Cut the roast in 2 inch cubes and place in the crock pot.

Combine The Ingredients & Cook:

Add the remaining ingredients to the crock pot and gently toss to combine. Cover and cook on low heat setting for 6-8 hours, or on the high setting for 3-4 hours. The beef is done cooking when it can be easily shredded with two forks. If you have to tug on the meat for it to come apart, cook for an additional hour until it is tender. Remove the bay leaves and discard.

Shred, toss and soak:

Using two forks, shred the beef into stands while still inside the crock pot. Toss the beef with the juices, then cover and let the shredded beef soak up the liquid for 10-15 minutes.

Serve: 

Use a pair of tongs or a slotted spoon to serve the barbacoa beef as the filling for a taco, burrito, quesadilla, sandwich or as a topping for nachos.

Store:

Let the barbacoa come to room temperature and store in an air tight container in the refrigerator for up to 4 days. You can also freeze it by placing it in an air tight bag, removing any air that is inside the bag and sealing it tightly. The barbacoa will last up to 6 months in the freezer.

Enjoy! Mary

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