Here’s another new crockpot recipe you’re going to love: Crockpot Beef Barbacoa. It’s melt-in-your-mouth good, easy to prep, can be served a couple different ways, and makes great leftovers. What dinner dreams are made of, if you ask me!
I couldn’t be more excited to share this one with you guys. When I said I was entering my crockpot era when I first made my Crockpot Chicken Tinga Tacos a couple months ago, I wasn’t kidding. You guys have been loving all the slow cooker recipes too, so I figured it’s time for another one. Let’s get into it!
SIMPLY DELICIOUS, HIGH-PROTEIN CROCKPOT BEEF BARBACOA
Since I’m also in my high-protein and Mexican-food loving era (for life), it only made sense to make this Crockpot Beef Barbacoa.
I love cooking, but sometimes a girl’s just gotta bring out the crockpot. No matter what stage you’re at in life, it can be so helpful to prep a handful of yummy ingredients, toss ‘em all together to slow cook and end up with a perfectly delicious and nutritious meal.
And that’s exactly what this recipe is. Simple, delicious, and just so good. There’s not a chance you won’t love it!
A NUTRITIOUSLY DELICIOUS DINNER SITUATION
Made with a nutrient-rich, protein-powerhouse beef chuck roast that comes out perfectly tender and shreds effortlessly, you’ll quickly find yourself going back for seconds. And you can feel good about that too because there are more health and nutritional benefits to beef than you may realize.
Aside from being high in protein, beef chuck roast is a great source of iron, which is important to help support optimal energy levels, and it also contains zinc, another essential mineral. I get more into the benefits of the superfood that is beef in this blog post, but I had to share a few with you here!
I have to say – all the flavor in this incredible beef barbacoa comes together through all the seasonings, spices, and collagen-filled bone broth that simmer and slow cook together for hours to create the juiciest, most flavorful, delicious dinner situation.
I’m talking about the antioxidant-loaded ingredients like smoked paprika, oregano, chili powder, cumin, garlic cloves + garlic powder, bay leaves, onions, and of course a little salt.
You’ll season and sauté the meat before adding to the crockpot with your chipotles in adobo (for a little heat), beef bone broth, tomato paste and fresh lime juice, and letting it cook for 6-8 hours while you knock off a few things on your to-do list, or just relax!
The end result is a texture and taste that is pure perfection. I’m honestly drooling just thinking about it!
VERSATILE AND FLAVORFUL
Not only is this Crockpot Beef Barbacoa so easy and flavorful, it requires minimal cleanup and can be served a couple different ways.
Because I’m a taco girlie, I love to serve on my fave GF tortillas and topped with minced onions, diced avocado and chopped cilantro. But this also tastes just as good served over rice.
No matter how you enjoy this delish dish, I hope you love it as much as Bridger and I do. Happy cooking!
INGREDIENTS YOU’LL NEED:
For the Beef:
- Boneless beef chuck roast
- Kosher salt
- Dried oregano
- Smoked paprika
- Chili powder
- Ground cumin
- Garlic powder
- Avocado oil
- Low-sodium beef bone broth (Kettle & Fire is one of my favorites)
- Chipotles in adobo
- Tomato paste
- Fresh lime juice
- Small white onion
- Garlic cloves
- Bay leaves
To Serve:
- Tortillas (I like Siete Foods almond flour tortillas)
- White or red onions
- Avocado
- Cilantro
HOW TO MAKE MY CROCKPOT BEEF BARBACOA
For the Beef:
Pat the chuck roast very dry with a paper towel. Cut into 2-3 pieces to make it more manageable to sear, and cut off any excess fat. Season with salt, dried oregano, smoked paprika, chili powder, cumin, and garlic powder making all sides are coated.
If your crockpot has a sauté function, turn the heat to “sauté.” Once hot, add the avocado oil. Add the beef, working in batches if needed, and brown on all sides, about 2 minutes per side. If your crockpot does not have a sauté function, you can do the same method to brown the beef in a medium skillet over medium high heat and transfer it to your crockpot once you’re finished.
Turn the crockpot to “Low.” Pour the beef broth, chipotles, tomato paste, and lime juice into the crockpot. Whisk until smooth. Add the onions, garlic, and bay leaves. Nestle the beef into the pot. Cook on low for 6-8 hours, until the beef is very tender.
Transfer the beef to a cutting board. Allow to cool slightly before shredding the meat with two forks. Discard any excess fat. Return to the crockpot. Toss to combine.
To Serve and Store:
To serve, spoon beef into warm tortillas and top with minced onions, diced avo, and more cilantro. This is also great over rice.
Store any leftover beef in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
RECIPE SUBSTITUTIONS & QUESTIONS
I’ve only made this with beef chuck roast, but you could try using beef brisket instead if you’d like. Ideally, it’s best to use a tougher cut of meat that has plenty of fat (which you can trim off mostly) and connective tissue (aka collagen) that’ll turn into juicy, fall-apart tender barbacoa meat in the crockpot.
Depending on your spice tolerance, you can reduce, add, or exclude the chipotles in adobo. Instead of garlic cloves, you could use jarred minced garlic, and regular beef broth instead of bone broth. In a pinch, water works too, but there’d be much less flavor.
WHAT IS A CHUCK ROAST?
A chuck roast is a cut of beef that comes from the shoulder area of the cow. It’s best cooked with low and slow heat, making it a perfect meat to cook in the crockpot, as it really tenderizes through the slow cooking process.
WHAT’S THE DIFFERENCE BETWEEN BEEF BARBACOA AND BEEF BIRRIA?
Barbacoa is more closely related to barbecue, as it is made by cooking beef in a slow cooker, or a barbecue pit, for example. Beef birria, on the other hand, is typically braised or steamed. Both are equally delicious, just a matter of preference!
LOOKING FOR MORE HIGH-PROTEIN, CROCKPOT RECIPES?
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Crockpot Beef Barbacoa
Ingredients
For the Beef:
- 3 pounds boneless beef chuck roast, cut into 3 pieces
- 3 teaspoons kosher salt
- 1 teaspoon dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 tablespoons avocado oil
- 2 cups low-sodium beef bone broth
- 1-2 chipotles in adobo, seeds removed for less heat and minced
- 2 tablespoons tomato paste
- 1/4 cup fresh lime juice
- 1/2 small white onion, diced
- 4 cloves garlic
- 2 bay leaves
To Serve:
- 8-12 tortillas, (I like Siete Foods almond flour tortillas)
- Minced white or red onions
- Diced avocado
- Chopped cilantro
Instructions
For the Beef:
- Pat the chuck roast very dry with a paper towel. Cut into 2-3 pieces to make it more manageable to sear, and cut off any excess fat. Season with salt, dried oregano, smoked paprika, chili powder, cumin, and garlic powder making all sides are coated.
- If your crockpot has a sauté function, turn the heat to “sauté.” Once hot, add the avocado oil. Add the beef, working in batches if needed, and brown on all sides, about 2 minutes per side. If your crockpot does not have a sauté function, you can do the same method to brown the beef in a medium skillet over medium high heat and transfer it to your crockpot once you’re finished.
- Turn the crockpot to “Low.” Pour the beef broth, chipotles, tomato paste, and lime juice into the crockpot. Whisk until smooth. Add the onions, garlic, and bay leaves. Nestle the beef into the pot. Cook on low for 6-8 hours, until the beef is very tender.
- Transfer the beef to a cutting board. Allow to cool slightly before shredding the meat with two forks. Discard any excess fat. Return to the crockpot. Toss to combine.
To Serve and Store:
- To serve, spoon beef into warm tortillas and top with minced onions, diced avo, and more cilantro. This is also great over rice.
- Store any leftover beef in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
