Crock Pot Barbacoa Shredded Beef

This Crock Pot Barbacoa Shredded Beef is tender and flavorful, which uses boneless beef chuck roast and chili powder. It’s a no-fuss take on the classic, ready in about 9 hours and 10 minutes.

Crock Pot Barbacoa Shredded Beef Ingredients

• 1 tablespoon vegetable oil
• 3 1/2 pounds boneless beef chuck roast (good quality)
• 1/2 cup low sodium beef broth
• 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
• 1 lime
• 1 tablespoon freshly minced cilantro

How To Make Crock Pot Barbacoa Shredded Beef

1. Sear the roast: Heat vegetable oil in a large skillet over high heat. Sear the beef chuck roast on both sides until browned.
2. Season the beef: In a small bowl, mix together salt, chili powder, garlic powder, onion powder, cumin, paprika, and black pepper. Place the seared roast into the slow cooker and rub the seasoning all over the meat.
3. Add broth and cook: Pour the beef broth into the slow cooker. Cover and cook on Low for 8-9 hours until the meat is fork-tender.
4. Shred and finish: Shred the beef directly in the slow cooker. Squeeze fresh lime juice over the top and sprinkle with minced cilantro before serving.

Recipe Tips

• Can I use a different cut of beef? Yes, brisket or beef shoulder can work, but chuck roast is ideal for shredding.
• How to get more flavor: Searing the meat before slow cooking adds deeper flavor.
• Is this spicy? It has a mild kick. Add chipotle peppers in adobo for heat.
• Best way to shred beef: Use two forks while the meat is still warm and tender.
• Can I make it ahead? Yes, it’s perfect for meal prep and gets even better the next day.

What To Serve With Barbacoa Shredded Beef

This beef is great in a variety of dishes:

• Tacos with corn tortillas
• Burrito bowls with rice and beans
• Loaded nachos
• Stuffed in baked potatoes
• Quesadillas or sandwiches

How To Store Barbacoa Shredded Beef

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Cool completely and freeze in sealed containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.

Barbacoa Shredded Beef Nutrition Facts

• Calories: 490 kcal
• Carbohydrates: 3g
• Protein: 52g
• Fat: 31g
• Saturated Fat: 13g
• Cholesterol: 183mg
• Sodium: 1437mg
• Potassium: 983mg
• Fiber: 1g
• Sugars: 0.4g
• Iron: 6mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on high instead of low?
Yes, cook on High for about 4–5 hours, but Low is best for tenderness.

Can I add more spice?
Yes, add cayenne pepper or chipotle in adobo for extra heat.

What kind of beef works best for shredding?
Chuck roast is ideal due to its fat content and texture.

Do I need to marinate the meat first?
No, the slow cooking and seasoning provide plenty of flavor.

How to keep beef moist when reheating?
Add a splash of broth when reheating to maintain moisture.

Try More Recipes:

• Crock Pot Beef Stew Meat Chili
• Crock Pot Beef Spicy Chili
• Crock Pot Beef Meat Lovers Spaghetti Sauce