• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

January 29, 2018 Food

Slow Cooker Beef Barbacoa

Our Slow Cooker Beef Barbacoa recipe is so good, you’ll never want tacos any other way!  Make extra because the leftovers can be used in soups, casseroles, pasta dishes and more.

Our Slow Cooker Beef Barbacoa recipe is so good... you'll never want tacos any other way!  Make extra because the leftovers can be used in soups, casseroles, pasta dishes and more.

Are y’all over winter like I am?  Come on spring.  There’s nothing I wouldn’t love more than to have these Slow Cooker Barbacoa Beef tacos on the patio with some cold margaritas and chips and queso.


Alas, it’s still January.  But, I’m still gonna have some tacos.  And margaritas.  And maybe some queso.  It’s just gonna be inside.  The only bonus there is that I get to enjoy the aromas from the kitchen while the slow cooker makes this beautiful meal for me.

If ever there was a prep and forget it recipe, this is it.  You can use any pot-roast style cut of beef, or mix it up with pork or chicken.

For crispy barbacoa beef, instead of returning the meat to the slow cooker after shredding, spread it out on a baking sheet and place under the broiler for a hot minute before serving.  Just drizzle some slow cooker drippings over the meat once it’s done crisping under the broiler.

Slow Cooker Beef Barbacoa

Our Slow Cooker Beef Barbacoa recipe is so good... you'll never want tacos any other way!  Make extra because the leftovers can be used in soups, casseroles, pasta dishes and more.

Combine all of the ingredients in the slow cooker.  Cover and cook on low for 7-8 hours, stirring once or twice during the cooking process.

Our Slow Cooker Beef Barbacoa recipe is so good... you'll never want tacos any other way!  Make extra because the leftovers can be used in soups, casseroles, pasta dishes and more.

Once the meat is for tender, remove the beef from the slow cooker and shred with a fork.

Our Slow Cooker Beef Barbacoa recipe is so good... you'll never want tacos any other way!  Make extra because the leftovers can be used in soups, casseroles, pasta dishes and more.

Return the beef to the slow cooker and cover.  Cook for another 15-20 minutes on low.

Our Slow Cooker Beef Barbacoa recipe is so good... you'll never want tacos any other way!  Make extra because the leftovers can be used in soups, casseroles, pasta dishes and more.

Serve with tortillas and toppings or refrigerate and use in soups, casseroles, pasta sauces and more.

Our Slow Cooker Beef Barbacoa recipe is so good... you'll never want tacos any other way!  Make extra because the leftovers can be used in soups, casseroles, pasta dishes and more.

Slow Cooker Beef Barbacoa

Slow Cooker Beef Barbacoa

Yield:

Our Slow Cooker Beef Barbacoa recipe is so good... you'll never want tacos any other way!  Make extra because the leftovers can be used in soups, casseroles, pasta dishes and more. 

Ingredients

  • 3 lbs. chuck roast*, trimmed and cut into large chunks
  • 8 cloves garlic, minced
  • 2 Tb. chipotle in adobo
  • 4 oz. can chopped green chiles
  • 1 onion, minced
  • 2 limes, juiced and zested
  • 2 Tb. apple cider vinegar
  • 1 Tb. each: oregano, cumin, and salt
  • 1/2 tsp. ground coriander
  • 12 oz. Mexican beer
  • Serve with: Tortillas, hot sauce, diced onions, and cilantro

Instructions

  1. Combine all of the ingredients in the slow cooker.  Cover and cook on low for 7-8 hours, stirring once or twice during the cooking process.
  2. Once the meat is for tender, remove the beef from the slow cooker and shred with a fork.  Return the beef to the slow cooker and cover.  Cook for another 15-20 minutes on low.  
  3. Serve with tortillas and toppings or refrigerate and use in soups, casseroles, pasta sauces and more.

Notes

*You can also use a top round or rump roast

© Katie

Round out your next Taco Tuesday with these Spicy Pineapple Margaritas and this super amazing Spicy Beer Queso!

Pin me!

Our Slow Cooker Beef Barbacoa recipe is so good... you'll never want tacos any other way!  Make extra because the leftovers can be used in soups, casseroles, pasta dishes and more.

More from my site

  • Instant Pot Corned Beef with Honey Mustard GlazeInstant Pot Corned Beef with Honey Mustard Glaze
  • Easy Taco Tamale Pie DinnerEasy Taco Tamale Pie Dinner
  • Cuban Mojo Slow Cooker Pork RoastCuban Mojo Slow Cooker Pork Roast
  • Ultimate Loaded Hummus with Spiced LambUltimate Loaded Hummus with Spiced Lamb

Categories: Food Tags: beef, slow cooker

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « Bacon & Berries Superfood Salad
Next Post: Easy Chili Stuffed Sweet Potatoes Recipe »

Reader Interactions

Comments

  1. kristy shaw says

    February 14, 2018 at 12:35 pm

    what can be subbed for the beer?
    TIA

    Reply
    • Katie says

      February 16, 2018 at 8:31 am

      any kind of broth or stock will do!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Chili Crisp Yakisoba - Pan fried noodles with bok choy and chili crisp fried egg.

How to Make Chili Crisp for the best ever Pan Fried Yakisoba

Popular Posts

Freezer-Friendly Pancake Muffins Recipe
DIY Pup Paw Salt Dough Ornaments
Hibachi-Style Sesame Ginger Zucchini
Soul-Warming Mushroom and Wild Rice Soup
Yummy Thai Peanut Veggie Rice Bowls
Lemon Springerle Cookies: #52WeeksofSweets, Week 30
Make This: Cranberry Spiced Holiday Punch
Sparkling Cranberry Ginger Cocktail Recipe for your Holiday Gathering

Party Time!

The 'Winter in the South' Coffee Cocktail will warm up your hands and your soul this holiday season.  Easy to make and requiring just a few ingredients, this warm coffee cocktail will keep the party going on cool winter evenings.

Winter in the South, a Southern Coffee Cocktail

Find me on Instagram

Who knew we all would look so fabulous in hair net Who knew we all would look so fabulous in hair nets? Awesome afternoon volunteering with @nochildhungry_ to support #hurricanehelene relief in WNC. ❤️
Another #vegansupper win! Perfect for cooler night Another #vegansupper win! Perfect for cooler nights (we'll get those eventually, right?), a creamy vegan parm sauce is folded into baked barley and shiitake 🍄 

Topped with arugula dressed with EVOO and lemon. 💯🎉❤️
Back to school photo time! 4th, 8th, 11th grades.. Back to school photo time! 4th, 8th, 11th grades... plus back to school brunch & a little porch sitting with #hankharding waiting for the 🚌
Me: I think I’m good on travel for a bit. Jon: Me: I think I’m good on travel for a bit.

Jon: I have to go to New York for a work meeting on Monday.  Wanna come?

Me: Obviously.

📷 recap:
1: @flyblade transport to the city
2: Views from our ride
3: First night show, Oh Mary
4: Inside the Lyceum Theater
5: Art along the High Line
6: Observation deck at @EdgeNYC
7: Down on the ground, looking up at the observation deck
8: View from the top of the Edge, Hudson Yards
9: ✔️ Bucket List item checked off, dinner at @elevenmadisonpark 
10: ✔️✔️Double check when we got invited for a private wine cellar tour with a bottle of champagne  #dreamsdocometrue
11: Last day lunch @jajajamexicana (#veganmexican)
12: Plant based nachos = the only way to move past the world’s best dinner the night before
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2025 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio