Slow-Cooker Barbacoa


Culinary Explorer

Hi everyone! Just made the most amazing Slow-Cooker Barbacoa, and it was a hit! 🌮🔥 The beef turned out super tender and flavorful, and the cilantro-lime rice was the perfect side. 🌿🍚 Highly recommend trying this for your next meal—it's easy and delicious!

Slow-Cooker Barbacoa​

Slow-Cooker Barbacoa (1).jpg


For the Barbacoa:

  • 1/4 cup lime juice
  • 1/4 cup cider vinegar
  • 3 chipotle peppers in adobo sauce
  • 4 garlic cloves, thinly sliced
  • 4 teaspoons ground cumin
  • 3 teaspoons dried oregano
  • 1 1/2 teaspoons pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup reduced-sodium chicken broth
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 3 bay leaves
For the Rice:

  • 3 cups water
  • 2 cups uncooked jasmine rice, rinsed and drained
  • 3 tablespoons butter
  • 1 1/2 teaspoons salt
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons lime juice
Optional Garnishes:

  • Sliced radishes
  • Fresh cilantro leaves
  • Lime wedges


  1. Prepare the Sauce:
    • Place lime juice, cider vinegar, chipotle peppers, garlic, cumin, oregano, pepper, salt, and ground cloves in a blender. Blend until smooth.
    • Add chicken broth and pulse to combine.
  2. Cook the Barbacoa:
    • Place the beef chuck roast and bay leaves in a 4- or 5-quart slow cooker.
    • Pour the prepared sauce over the roast.
    • Cover and cook on low for 7-9 hours, until the meat is tender.
  3. Prepare the Rice:
    • About 30 minutes before the barbacoa is done, start the rice.
    • In a large saucepan, combine water, jasmine rice, butter, and salt. Bring to a boil.
    • Reduce heat, cover, and simmer until the liquid is absorbed and the rice is tender, about 12-15 minutes.
    • Remove from heat and gently stir in minced cilantro and lime juice.
  4. Finish the Barbacoa:
    • Remove the roast from the slow cooker and let it cool slightly.
    • Discard the bay leaves and skim any fat from the cooking juices.
    • Shred the beef using two forks, then return it to the slow cooker to keep warm.
  5. Serve:
    • Serve the shredded barbacoa with the cilantro-lime rice.
    • Garnish with sliced radishes, fresh cilantro leaves, and lime wedges if desired.

PS: This Slow-Cooker Barbacoa, and I’m obsessed! 🤩🥩 The beef is so tender and flavorful, and the cilantro-lime rice is the perfect match. 🌿🍚 This recipe is definitely going into my weekly rotation. You have to try it!
This recipe looks amazing! 😍🌮 I love the idea of letting all those spices and flavors meld together over time. Can’t wait to try it and enjoy some tender, flavorful barbacoa. Thanks for sharing! 🍲👩‍🍳