Slow Cooker Beef Barbacoa

7 hours


3 lb beef chuck roast (can also buy pre-cubed beef to make it easier!)
1 Tbsp olive oil
½ cup mild red enchilada sauce
4 oz can mild chopped green chiles
2 chipotles in adobo sauce, minced
2 Tbsp lime juice
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp cumin
1 Tbsp oregano
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp paprika

Bob Evans prepared mashed potatoes – side

1 lb roasted or steamable carrots – side


  1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Once hot, add cubed beef and sear on all sides. Transfer beef to a 6 qt or larger slow cooker along with all remaining ingredients. Stir to combine. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours OR until beef shreds easily with a fork.
  2. Remove beef to a cutting board, shred, and add back to slow cooker and toss with the juices. Cook on low for 20 minutes for beef to absorb juices. Can serve in tacos or plain if desired!

Quick Tip

This recipe is great by itself, in tacos, on a sandwich, or even on a salad!