Our Favorite Recipes: Irresistible Crockpot Beef Barbacoa

Jeremy said that this crockpot beef barbacoa turns “realllyyy good” and it’s the perfect summer dinner if it’s too hot to turn on the oven!

INGREDIENTS

For the beef:

• 1 tbsp vegetable oil
• 3.5 lb beef roast (cut into 2-inch chunks)
• 2/3 cup beef broth
• 1 tbsp salt
• 1.5 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp cumin
• 1 tsp paprika
• 1 tsp black pepper
• 1 tbsp apple cider vinegar
• 1 dried bay leaf

For the garnish:

• 2 limes (cut into wedges)
• 3 tbsp chopped cilantro

PREPARATION

Step 1: Prepare Spice Blend and Brown the Beef

• 1 tbsp vegetable oil
• 3.5 lb beef roast
• 1 tbsp salt
• 1.5 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp cumin
• 1 tsp paprika
• 1 tsp black pepper

While heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat, combine all dry spices (salt, chili powder, garlic powder, onion powder, cumin, paprika, and black pepper) in a small bowl—this prevents clumping when they hit the hot meat.

Once the oil is shimmering, working in batches to avoid overcrowding, brown the beef chunks on all sides for 2-3 minutes per side, developing a flavorful crust.

Step 2: Build the Slow Cooker Base

• browned beef from Step 1
• spice blend from Step 1
• 2/3 cup beef broth
• 1 dried bay leaf

Transfer the browned beef to your slow cooker, then sprinkle the spice blend from Step 1 evenly over the meat.

Pour in the beef broth and add the bay leaf, stirring gently to distribute the spices throughout.

The broth will create steam during cooking, allowing the spices to infuse deeply into the meat while keeping it moist and tender.

Step 3: Slow Cook Until Tender

Cover the slow cooker and cook on low for 8-9 hours, until the beef is fork-tender and easily breaks apart.

You can check doneness at the 8-hour mark—the meat should shred with minimal effort when tested with two forks.

Step 4: Shred and Finish with Bright Flavors

• cooked beef from Step 3
• 1 tbsp apple cider vinegar
• 2 limes
• 3 tbsp chopped cilantro

Using two forks or meat shredders, shred the tender beef directly in the slow cooker, allowing it to absorb the flavorful braising liquid.

Squeeze the lime wedges into the pot and stir in the fresh cilantro, which brightens the rich, earthy spices and adds a fresh herbal note.

Finish with the lime and cilantro right before serving to preserve that fresh, vibrant flavor.

Recipe from Truly Good Eats

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