Slow Cooker Barbacoa Beef

When chuck roasts go on sale here I instantly think of cooking them until fall-apart tender in my slow cooker. Nine times out of ten, I’m going to make a sandwich or po boy with the results. Sure, I occasionally keep it ‘traditional’ and serve my almost-pot roast with mashed potatoes and gravy and veggies, but for me, it’s a sandwich for the win. This slow cooker barbacoa beef packs some great flavor (and a good bit of heat) into every bite. It’s perfect piled high on bread.

Slow Cooker Barbacoa Beef

I doubled (or maybe tripled) the amount of chipotle peppers when I made this slow cooker barbacoa beef. I was looking for a nice spicy result, and I definitely found it. The peppers also add a wonderful smokiness.

The spicy beef is also great piled high on tacos, nachos, or tortillas. Instead of po boys on bread, try making sandwiches using hamburger buns instead.

Slow Cooker Barbacoa Beef

This slow cooker barbacoa beef packs some great flavor (and a good bit of heat) into every bite. It’s perfect piled high on bread.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Servings 10 servings
Calories 270kcal

Ingredients

Instructions

  • Spray your slow cooker with non-stick spray.
  • Add the chuck roast.
  • In a small bowl, whisk together the remaining ingredients. Pour over the top of the roast.
  • Cover and cook on low 8-10 hours or until completely falling apart.
  • Carefully remove the roast to a cutting board and shred, chop or pull as desired. Return the meat to the slow cooker and keep warm until ready to use.

Notes

I added 5-6 chipotle peppers plus a lot of the sauce. I like my barbacoa spicy!

Nutrition

Calories: 270kcal | Carbohydrates: 5g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 394mg | Potassium: 529mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 4mg

Nutritional values are approximate.