Slow Cooker Beef Barbacoa

Get ready for the most tender, flavorful shredded beef you’ve ever tasted! This slow cooker beef barbacoa transforms an ordinary chuck roast into melt-in-your-mouth Mexican-style meat that’s perfect for tacos, burritos, or rice bowls.

The magic happens during those long, slow hours of cooking when the beef absorbs all those incredible Mexican spices. The result? Incredibly juicy, pull-apart tender meat with deep, complex flavors that’ll have everyone asking for seconds.

Ingredients

For the Meat:

• 1 tablespoon vegetable oil
• 3½ pounds boneless chuck roast (good quality)
• ½ cup low sodium beef broth

Seasoning Mix:

• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper

For Serving:

• 1 lime
• 1 tablespoon freshly minced cilantro

Steps

1. Heat 1 tablespoon vegetable oil in a large skillet over high heat until shimmering. Sear the chuck roast for 4-5 minutes per side until deeply browned. This creates a flavorful crust that will enhance the final dish.
2. In a small bowl, combine the seasoning ingredients:
   • Mix 1 tablespoon each of kosher salt and chili powder
   • Add 1 teaspoon each of garlic powder, onion powder, cumin, paprika, and black pepper
   • Stir until evenly combined to ensure consistent seasoning
3. Transfer the seared roast to your slow cooker. Thoroughly coat all sides with the seasoning mixture, pressing it gently into the meat. Pour ½ cup beef broth around (not over) the meat to preserve the seasoning crust.
4. Cover and cook on low for 8-9 hours. The meat is done when it easily shreds with two forks and reaches an internal temperature of 195°F (91°C). Avoid lifting the lid during cooking as this can add 20-30 minutes to cooking time.
5. Using two forks, shred the meat directly in the slow cooker, allowing it to soak up the flavorful cooking liquid. Finish with a squeeze of fresh lime juice and sprinkle with cilantro just before serving.

Smart Swaps

• Replace beef broth with chicken broth for a lighter flavor
• Use coconut aminos instead of salt for a lower-sodium option (use 2 tablespoons)
• Substitute avocado oil for vegetable oil for a higher smoke point

Make It Diabetes-Friendly

• Serve over cauliflower rice instead of regular rice (saves 30g carbs per serving)
• Use only ¼ teaspoon salt and increase spices by 25% to maintain flavor
• Pair with non-starchy vegetables to keep total meal under 15g carbs
• Consider eating earlier in the day when insulin sensitivity is higher

Pro Tips

• Let meat come to room temperature for 30 minutes before searing
• Don’t skip the searing step – it develops crucial flavor compounds
• For extra tender meat, cut roast against the grain before shredding