This Crockpot Mexican-Inspired Spicy Barbacoa Beef is the perfect meat to make a big batch of at the beginning of the week to then serve in all kinds of ways for easy meals throughout the week.
The beef is deliciously flavored and cooked until perfectly tender! And not to mention, so simple to make with very few ingredients. Simply sear the beef, saute the onions, then add everything to your crockpot and cook on low for 6-8 hours, or 4-6 on high, but I always recommend slow and low if your schedule allows it to really let all the flavors meld together even more beautifully.
Once the beef is cooked, you can add it to pretty much any meal at any time — breakfast, lunch or dinner! I’ll stuff it in some bell peppers and bake, use in lettuce wraps, make tacos or tostadas, top it on some salad as your protein, make burrito bowls, stuff it in mini bell peppers to make healthy “nachos”… the possibilities are really endless! For a more exciting breakfast option, we will even top our scrambled eggs with it on their own or in breakfast tacos.
So make this week’s meals easier and get a big batch of this Crockpot Spicy Barbacoa Beef cooking so you can easily use it to spice up your everyday meals!
And if you don’t have time for the crockpot, you can also try my Instant Pot version!
Crockpot Spicy Barbacoa Beef

Ingredients
- 2 lbs boneless chuck roast beef
- 2 tbsp oil
- 1 white onion diced (about 1 1/2 cups)
- 3 chipotle chiles in adobo sauce + 1 tbsp. of the adobo sauce [If you are Whole30 use 2 tbsp. of Chipotle chili powder here instead and rub all over the beef]
- 2 tbsp apple cider vinegar
- 1/4 cup lime juice
- 1 cup chicken broth
- 1 tbsp ground cumin
- 1/4 tsp ground clove
- 1 tsp dried oregano
- 6 cloves garlic minced
- 1 tsp salt [plus more for seasoning beef]
- freshly cracked black pepper [for seasoning the beef]
Instructions
- Heat 2 tbsp oil in a large skillet over med-high heat. Trim excess fat off of roast, then season the roast on all sides with salt and pepper. Sear all sides in the hot skillet (about 2 mins per side). Place seared roast into the crockpot.
- In the same skillet, add the diced onions and saute for 3-5 minutes, until slightly tender. Place in the crockpot with the roast.
- Finely dice/mince the chipotle chiles. Place in a bowl with 1 tbsp. of the adobo sauce. In that same bowl, add the lime juice, apple cider vinegar, chicken broth, cumin, ground clove, oregano, garlic and salt. Mix until well-combined.
- Add the sauce to your crockpot and cook on low for 6-8 hours, or on high for 4-6 hours.
- When cooking time is complete, using two forks shred the beef until shredded finely (or to your liking).
Notes
15 Comments
Kristin
February 12, 2022 at 6:55 pmAlso, if I have 4lbs does the cook time change?
Kristin
February 10, 2022 at 5:31 pmIf I am needing to make for 12, and am using 4 lbs of meat, do I just double the recipe?
Renee Knight
October 26, 2021 at 2:39 pmWould it be possible to make ahead and freeze?
Alex
October 27, 2021 at 1:52 amyes definitely!
Nan
September 23, 2021 at 10:49 amGood morning,
This looks delicious! Any recommendations to make it ‘kid-friendly?’ Would you just omit the adobe chili and replace with the 2 tbsp of chili powder as you recommended above? Thanks!
Megan
May 27, 2021 at 1:50 pmOne of my favorite recipes! I do drain the extra liquid, otherwise I found it a bit too soupy. I save the liquid, discard the fat, and use it as the dip when I use the meat for ‘French dip’ sandwiches on toasted French bread with melted cheese, and it’s delicious! I’ve also used this in tacos, burritos, rice bowls, quesadillas, and scrambled with eggs. This recipe makes enough for several days, and with all the different ways to use the meat the leftovers don’t get tiresome.
I did try to make this with a shoulder roast once and it wasn’t nearly as flavorful, so would recommend sticking with the chuck roast!
Amy
May 23, 2021 at 10:44 pmAmazing recipe! Super easy to get in he slow cooker, house smells INCREDIBLE all day, and it’s delicious!
Lindsey Cooper
January 9, 2021 at 11:06 pmCan you do this in a pressure cooker?
Claire
January 3, 2021 at 4:45 pmHi Alex! Would this recipe work in a Dutch oven? If so, what temp/time do you think?
Alex
January 4, 2021 at 1:39 pmI would do 300 for 3.5 – 4 hours.
Maggie
December 21, 2020 at 10:09 pmI don’t do spicy, so could I leave out the chili’s? Anything else I should omit or add? Thanks!
Alex
December 21, 2020 at 11:51 pmyes, for a not spicy version– omit the chiles in adobo and, instead, rub the meat with 2 tablespoons of regular chili powder. It will add great flavor without heat! 🙂
Marlene
January 15, 2022 at 2:17 amDo we still “add the lime juice, apple cider vinegar, chicken broth, cumin, ground clove, oregano, garlic and salt. ” if we are making the non-spicy version?
Alex
January 16, 2022 at 6:37 pmyes I would still add all of those things!
Anna
November 26, 2020 at 2:26 pmThis is honestly one of your best recipes of all time. We make this for all special occasions. I’ve made it so much that I have it memorized. We love to have it as tacos one night, pot roast style with mashed potatoes another, on top of a homemade pizza the next, and loaded nachos after that. They are the flavorful leftover gift that keeps on giving. It’s currently making our home smell phenomenal as it cooks for thanksgiving dinner.