Slow Cooker Mexican Beef Barbacoa


– 3-4 lb. beef chuck roast or beef brisket – 2 Tbsp. olive oil – 2 Tbsp. taco seasoning – 4 chilis in adobo sauce (comes in a can) – 1 (14 oz) can, beef broth – 1 Tbsp. minced garlic


Step 1

Place the roast on a large cutting board or work-surface. Sprinkle the homemade taco seasoning on all sides of the meat, using it as a dry rub.

Step 2

Heat a large skillet over high heat, and sear each side of the roast for 2-3 minutes each.**If your slow cooker has a browning setting, I would recommend using it for this step so you don't have an extra pan to clean.

Step 3

Transfer browned meat to a CLEANED cutting board or work surface, and cut meat into large 4" pieces. This will help the meat cook faster and make shredding quicker once the meat is cooked.

Step 4

To your slow cooker, add the chilis, beef broth, garlic and meat.

Step 5

Cook on low for 6-8 hours or high for 4 hours.

Step 6

Once the meat is done, transfer back to a CLEAN cutting board and shred with two forks. Transfer shredded meat back to slow cooker to keep warm for serving right away.

Check out a couple of our other slow cooker recipes below!