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Your slow cooker turns making Beef Barbacoa a breeze. And a delicious one at that.

Slow Cooker Barbacoa

This homemade beef barbacoa is made easy to make in the slow cooker. Flavorful, delicious and addictive, this Mexican beef can be used for tacos, burritos, enchiladas or tostadas. Let's take a look.
Course Mexican
Cuisine Mexican
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10
Calories 283kcal


  • 6 cloves garlic unpeeled
  • 1/4 Cup ancho chile powder
  • 1/4 Cup Chimayo chile powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 3 Tablespoon cider vinegar
  • 1/2 Cup water
  • salt to taste
  • 3 pound chuck roast
  • To serve fine chopped sweet onion, chopped cilantro, avocado or guacamole, cotija cheese and lime wedges for squeezing.


  • In a food processor, chop the garlic cloves. Add the chile powders, cumin, black pepper, vinegar, salt and 1/2 cup water until blended.
  • Place the meat in a large crock pot. With a spatula, scrape the chile mixture out of the food processor and spread it on the top of the meat. Add 1/4 cup of water to the bottom of the crock pot, cover and cook on low for 8 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large cutting board. Shred the meat with two forks.
  • Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and then build your tacos.


Calories: 283kcal | Carbohydrates: 7g | Protein: 28g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 306mg | Potassium: 693mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3525IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 5mg