Slow Cooker Barbacoa Beef Tacos


  • 3 lbs beef chuck roast fat trimmed, cut into 2-inch chunks
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 5 garlic cloves minced
  • 1 white onion, diced
  • 4 chipotlesadobo in sauce, chopped
  • 3 bay leaves
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground cloves
  • ½ cup beef stock
  • Corn tortillas
  • 1 white onion, diced
  • Cilantro sprigs
  • limes
  • Sour cream
  • Fresh jalapenos, sliced
  • Sprinkle the diced beef chuck liberally with the salt and pepper. Turn on the Sauté function at 320°F for 30 Minutes. Add the vegetable oil. Brown the beef on all sides, working in batches so as to not overcrowd the pot. Remove and set aside on a plate.
  • Add the minced garlic and onion. Sauté until fragrant, about 5-7 Minutes. Return the beef to the pot with all additional juices.
  • Add the chipotles, bay leaves, ground cumin, dried oregano, ground cloves, and beef stock.
  • Place the lid on top and Slow Cook on High for 4 hours, or on Low for 8 – 8 ½ Hours.
  • After the time is complete, gently shred the beef with forks and return it to the pot. Season to taste and keep warm.
  • Serve the beef on warm tortillas. Top with diced onion, cilantro sprigs, sour cream, sliced jalapenos, with a sprinkle of lime juice.
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