Mexican Beef Barbacoa

When you want authentic flavors, look no further that your own crockpot! Beef Barbacoa is a Mexican masterpiece. There are so many levels of flavor that I don’t think I can find the adjectives for it. It’s just good….really good! It can be eaten in a burrito, in a taco, by itself with some rice ….. the possibilities are endless and only limited to your imagination!



  • 3 lbs chuck roast
  • 3 cloves garlic, minced
  • 1 (4-ounce) can chopped green chiles
  • 1 small white onion sliced
  • 1 large bell pepper sliced
  • 1/8 cup fresh lime juice
  • 1 bay leaves
  • 2 Tablespoons ground cumin
  • 1 teaspoon chili powder
  • 1 Tablespoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup beef stock
  • 1/2 cup fresh chopped cilantro plus more for garnish


  1. Add the roast to the slow cooker. Add the onions and peppers and then cover with the seasonings and cilantro, add the beef broth around the sides then cover and cook on low for 7-8 hours.
  2. Using two forks, shred the beef into bite-sized pieces inside of your slow cooker. Toss the beef with the seasonings and drippings in your crockpot and let the  beef soak up the juices for 20 minutes on the WARM setting. Remove the bay leaves.  Remove from the pot and plate it…. sprinkle with more cilantro and serve with lime wedges and tortillas!




7 thoughts on “Mexican Beef Barbacoa

  1. Kimberly S says:

    How many servings does this make? This sounds wonderful! I hope to make it for my garden club pot luck.

  2. Elbert Jones says:

    Have you ever ate real barbacoa? It’s made with a cow’s lips; tongue and cheeks.(MEAT SLICED FROM THE HEAD OF A COW).

Leave a Reply