Go Back
+ servings

Crockpot Spicy Barbacoa Beef

Crockpot Spicy Barbacoa Beef
Serves: 6 People
5 from 1 vote


  • 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]


  • 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).


Serving Suggestions: make tacos, serve over a salad, stuff bell peppers and bake, serve over cauliflower "rice," quinoa, or regular rice to make burrito bowls. No matter which way you decide to serve, don't forget the pico!