Slow Cooker Beef Barbacoa Recipe

Slow Cooker Beef Barbacoa Recipe

Slow Cooker Beef Barbacoa Recipe

Barbacoa is a term used to describe the preparation of meat (sheep, goat or beef) that is steam cooked in an underground oven. Today the term can include slow cooking meats on the stove or slow cooker. Our Slow Cooker Beef Barbacoa recipe, takes a cheap cut of meat and turns it very tender and succulent in the slow cooker. We use smoky chipotles, beer, oregano and cinnamon to flavor this shredded beef dish for your tacos, nachos or burritos!


2 tablespoons olive oil
One 3-pound boneless beef chuck or rump roast
Kosher salt
3.5 tablespoons ancho chili powder
6 garlic cloves, peeled
1 tablespoon apple cider vinegar
1 tablespoon dark brown sugar
2 chipotle chilis in adobo
1/2 teaspoon Mexican oregano
1/4 teaspoon ground cinnamon
1 bottle (12 ounces) Negra Modelo beer


1. Heat oil in a large skillet over medium-high heat.
2. Pat dry beef with a paper towel and season all sides with salt.
3. Brown in hot oil on all sides (10-minutes total).
4. Once done, add meat to slow cooker.
5. In a food processor add ancho powder, garlic, vinegar, sugar, chipotle, oregano, cinnamon, 1-cup water and blend.
6. Cover meat with blended mixture.
7. Stir in the beer, cover and cook on HIGH for 6-hours.
8. Remove meat from and place a cutting board to cool.
9. Add slow cooker juices to a sauce pan and boil over high heat to concentrate the flavors, then season with salt.
10. Shred beef using two large forks.
11. Add shredded beef to a large plate or serving bowl and ladle in the concentrated juice to keep the meat moist.

Wine Pairings:

We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Beaujolais Nouveau Wine

This Slow Cooker Beef Barbacoa recipe has flavors of beef, but is actually lightened by the ancho, chipotle and cinnamon. While these flavors are robust a heavier red wine is too overpowering. For this dish I prefer a light red wine. A Beaujolais Nouveau is a young fresh red wine that is meant to be enjoyed young. Since it’s not complex, offers light fruit flavors and is a little dry, which melds well with this dish! Follow the link to our wine review site to find our favorite Beaujolais Nouveau

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