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If you’re craving a meal that’s bold, smoky, and downright irresistible, this Easy Beef Barbacoa is the answer. Tender, juicy beef that practically melts in your mouth, paired with flavors so rich and vibrant, it’ll have everyone coming back for more—whether it’s tacos, burrito bowls, or a simple family dinner!
Nikki’s Recipe Rundown
- Taste: Bold, smoky, and full of flavor with just the right kick. The chipotle peppers and adobo sauce give it a deep, slightly spicy richness, balanced by the tang of lime and vinegar.
- Texture: Tender, juicy, and fall-apart perfect. Crisping the edges under the broiler takes it to the next level with a little charred goodness!
- Ease: This recipe is simple and flexible—Instant Pot, Slow Cooker, or Oven. You can choose the method that works best for your day.
- Pros: This recipe is incredibly versatile—it works for tacos, burrito bowls, nachos, and even salads. It’s freezer-friendly, perfect for make-ahead meals, and feeds a crowd with minimal effort.
- Considerations: If you’re sensitive to spice, start with fewer chipotle peppers and add more as you go. And don’t skip searing the beef—it’s worth the extra step for flavor!
- Recipe Repeatability: 100%. This one’s a keeper! Whether it’s Taco Tuesday or meal prep for the week, this barbacoa will have everyone coming back for seconds.
When it comes to cooking, I’ve always believed that good food doesn’t have to be complicated—just packed with flavor and made with a little love. This Beef Barbacoa is one of those recipes that checks all the boxes. It’s easy to make, works with whatever cooking method fits your day, and is perfect for those busy times when you need something hearty and delicious without all the fuss. Whether it’s a family dinner or a gathering with friends, this dish feels a little special but still keeps things totally stress-free.
I’ve always been a fan of the smoky depth of chipotle peppers in adobo sauce, and I wanted a new way to let them shine. That’s how this recipe came to be—tender, juicy beef that soaks up all those bold, rich flavors. It’s one of those meals that brings everyone to the table, going back for seconds and leaves you with leftovers that are just as tasty the next day.
Beef Barbacoa Recipe Ingredients
Beef Barbacoa Ingredients
- Chuck Roast: The marbling in chuck roast makes it perfect for slow cooking, giving you tender, juicy meat that soaks up all the barbacoa flavors. Cutting it into chunks helps it cook evenly.
- Avocado Oil: This oil’s high smoke point makes it great for searing the meat beautifully. If you don’t have avocado oil, olive oil works as a substitute.
- Kosher Salt & Black Pepper: Simple but essential seasonings that bring out the beef’s natural flavor.
Barbacoa Sauce Ingredients
- Chipotle Peppers in Adobo: These smoky peppers add a deep, spicy flavor. For a milder dish, start with just one or two peppers.
- Adobo Sauce: The sauce from the can of chipotles adds a smoky-spicy kick that really brings the barbacoa to life.
- Lime Juice: Freshly squeezed lime juice brightens up the dish with a little tangy contrast to the richness of the beef.
- Garlic: Adds aromatic depth and just the right amount of kick to the sauce.
- Ground Cumin & Oregano: These spices are a must for that authentic Mexican flavor. If you have Mexican oregano, it takes the flavor up a notch.
- Apple Cider Vinegar: A touch of tang that not only adds flavor but also helps tenderize the meat as it cooks.
- Beef Broth: Keeps the beef moist and tender while it soaks up all those delicious flavors.
- Bay Leaves: Add a gentle, earthy note to the dish. Just remember to remove them before serving!
Variations and Substitutions
- Adjust the Spice: For a milder version, use fewer chipotle peppers or scrape out the seeds before blending. If you love extra heat, toss in an extra pepper or a pinch of cayenne pepper.
- Add More Flavor: Mix in a little Mexican beer with the broth for a richer, deeper flavor. You can also toss in a cinnamon stick for a subtle warmth that pairs beautifully with the smoky sauce
- Fresh Herbs: If you don’t have dried oregano, fresh oregano works too—just double the amount. For a different spin, add a bit of fresh cilantro right before serving.
- Low-Carb Option: Skip the tortillas and serve the barbacoa over cauliflower rice, a salad, or in lettuce wraps.
How To Make Easy Beef Barbacoa
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prepare the Barbacoa Sauce
In a blender or food processor, combine all the sauce ingredients—just skip the bay leaves for now.
Pulse it until smooth, and that’s it—your sauce is ready to go.
Step 2 | Prep the Chuck Roast
Cut the chuck roast into large, evenly sized-chunks and season well with salt and pepper.
How to Make Beef Barbacoa in the Instant Pot
Step 1 | Sear the Beef:
Set the Instant Pot to Sauté and add the oil. Once it’s nice and hot, add the beef chunks and sear them for 1 to 2 minutes per side until browned.
You might need to work in batches, so the meat gets a good sear. When done, hit Cancel to turn off sauté mode.
Step 2 | Add the Sauce and Bay Leaves:
Pour the barbacoa sauce into the Instant Pot and scrape up any browned bits from the bottom (this keeps you from getting a burn notice).
Nestle the seared beef back into the pot and drop in the bay leaves.
Step 3 | Pressure Cook
Secure the lid and set the Instant Pot to Pressure Cook (or Manual) on High for 1 hour.
Step 4 | Quick Release:
Once the cooking time is up, carefully turn the valve to Venting to quickly release the pressure. When the pin drops, open the lid and toss out the bay leaves
Step 5 | Shred Beef
Once the beef is done cooking, transfer it to a large bowl or platter. Use two forks to shred it, tossing out any large pieces of fat.
Step 6 | Crisp Edges in the Oven
Broil for Crispy Perfection: Line a baking sheet with foil for easy clean up (or use a nonstick baking sheet) and preheat your broiler to High. Adjust the oven rack to the upper third position.
Spread and Broil: Spread the shredded beef in an even layer on the sheet.
Broil for a few minutes, then give it a stir and continue broiling until the edges are crisp and charred to your liking. Keep an eye on it so it doesn’t burn!
Step 7 | Serve & Enjoy
Add as much of the cooking sauce as you like to keep the beef juicy and full of flavor.
How to Make Beef Barbaco in the Slow Cooker
Sear the Beef: Heat oil in a large skillet over medium-high heat. Sear the beef chunks for 1 to 2 minutes per side, working in batches as needed.
Add to Slow Cooker: Place the seared beef into the slow cooker and pour the prepared barbacoa sauce over the top. Add the bay leaves.
Cook: Cover and cook on Low for 8 hours (or High for 6) until the beef is tender and easy to shred. Discard the bay leaves once it’s done.
How to Make Beef Barbacoa in the Oven
Preheat and Sear: Preheat the oven to 325°F. In a large Dutch oven, heat oil over medium-high heat on the stovetop. Sear the beef chunks on all sides until nicely browned.
Add Sauce and Bay Leaves: Pour the barbacoa sauce over the seared beef, making sure everything is well-coated. Add the bay leaves.
Cook: Cover the Dutch oven with a lid (or tightly with foil) and transfer to the oven. Let it cook for 3 to 3 ½ hours or until the beef is fork-tender. Remove the bay leaves.
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Barbacoa Recipe Tips
- Searing is the Secret: Don’t skip this step! Browning the beef before cooking adds so much flavor. It’s worth the extra few minutes—trust me, you’ll taste the difference.
- Control the Spice: Chipotle peppers bring a smoky heat, but you’re the boss here. Start with just one or two if you want a milder flavor, and add more if you like to turn up the heat.
- Choose Your Method: Whether you’re using the Instant Pot, Slow Cooker, or the Oven, this recipe is flexible and works beautifully no matter how you make it. Pick what fits your day best!
- Crispy Goodness: If you’re like me and love a little crispy texture, don’t miss this step—spread the shredded beef out on a baking sheet and pop it under the broiler. Stir it once or twice until it’s perfectly crisp and charred around the edges. So good!
- Thicker Sauce? No Problem!: If you want a rich, thicker sauce, stir together a little cornstarch and water and mix it into the cooking liquid. Let it simmer until it thickens up just the way you like it.
Recipe FAQs
Yes! While chuck roast is ideal for its marbling and tenderness, you can also use brisket or beef shoulder. Just make sure to cut it into large chunks for even cooking.
The spice level depends on how many chipotle peppers you use. If you prefer a milder flavor, start with just one or two peppers and a little adobo sauce. Taste the sauce and add more sif you like!
Definitely! Leftover barbacoa is perfect for breakfast burritos, enchiladas, soups, or even sandwiches. It’s a great way to stretch one meal into multiple easy and delicious options.
Got more questions? Let me know in the comments—I’m happy to help! 😊
What are the Best Ways to Serve Barbacoa?
Barbacoa is incredibly versatile! Serve it in:
- Tacos with warm tortillas and your favorite toppings. Use this in baked tacos!
- Burrito bowls over rice or cauliflower rice
- Nachos with plenty of cheese and fresh toppings
- Salads for a lighter option
- Quesadillas or even stuffed into baked potatoes
Storage
Refrigerating Leftovers
Store any leftover barbacoa in an airtight container in the refrigerator for up to 4 days. When reheating, add a little extra cooking liquid or beef broth to keep it moist and flavorful.
Freezing Barbacoa
Barbacoa freezes beautifully! Once the meat has cooled completely, transfer it to a freezer-safe bag or container. Remove as much air as possible before sealing to prevent freezer burn. It will keep well in the freezer for up to 3 months.
Thawing and Reheating
- Reheating: Warm the meat gently on the stovetop over low heat, adding a splash of beef broth or water to bring back moisture. You can also reheat it in the microwave in short intervals, stirring in between.
- Thawing: For best results, thaw frozen barbacoa overnight in the refrigerator.
Make-Ahead Tip
Barbacoa is the perfect make-ahead dish since the flavors deepen over time. Cook it a day or two before serving, store it in the fridge, and simply reheat when ready to enjoy!
More Great Beef Dinner Ideas
- Ground Beef and Potato Skillet
- The Best Mississippi Pot Roast
- Hamburger Gravy
- 3 Packet Pot Roast
- Creamed Chipped Beef Gravy
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Easy Beef Barbacoa
Ingredients
Beef
- 4 pound chuck roast, cut into 6 large chunks
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Barbacoa Sauce
- 3 chipotle peppers from adobo sauce
- 4 teaspoons adobo sauce
- 2 limes, juiced (3 tablespoons)
- 4 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano, (Mexican oregano, if you have it)
- ⅓ cup apple cider vinegar
- ¾ cup beef broth
- 2 large bay leaves, (do not use in sauce- add whole while cooking)
Instructions
Prepare Barbacoa Sauce (to use with all cooking methods)
- To a blender or food processor, add the barbacoa sauce ingredients (do not add the bay leaf). Pulse until the sauce is combined and smooth.3 chipotle peppers from adobo sauce, 4 teaspoons adobo sauce, 2 limes, 4 cloves garlic, 2 teaspoons ground cumin, 2 teaspoons dried oregano, ⅓ cup apple cider vinegar, ¾ cup beef broth
Prep Chuck Roast
- Cut the chuck roast into 6 evenly sized large chunks. Season with salt and pepper.
INSTANT POT INSTRUCTIONS
- Sear the Beef in the Instant Pot: Pour 2 tablespoons of oil into the Instant Pot and select Sauté. Once hot, cook each piece for 1 to 2 minutes on each side until browned. Remove to a plate.4 pound chuck roast, 2 tablespoons avocado oil, 1 teaspoon kosher salt, 1 teaspoon black pepper
- After Searing: Once all the pieces are seared, hit cancel to stop the saute.
- Add Sauce and Bay Leaves: Pour the prepared barbacoa sauce into the Instant Pot and scrape any stuck bits off of the bottom. Add the beef back into the Instant Pot and add the bay leaves.2 large bay leaves
- Secure the lid, set to Pressure Cook (or Manual) on High for 1 hour, and cook.
- Quick Pressure Release: When the cooking time is complete, carefully turn the valve to Venting to perform a quick release of the pressure. Allow all the steam to escape until the pressure pin drops. Then carefully remove the lid and discard the bay leaves.
SLOW COOKER INSTRUCTIONS
- Sear the Beef: In a large skillet, over medium-high heat, add 2 tablespoons of oil. Once the skillet is hot, add beef and cook each piece for 1 to 2 minutes on each side until browned. Remove to a plate while cooking the remaining pieces.4 pound chuck roast, 2 tablespoons avocado oil, 1 teaspoon kosher salt, 1 teaspoon black pepper
- After Searing: Once all the beef chunks are seared, add them back into the Slow Cooker.
- Add Sauce and Bay Leaves: Pour the prepared barbacoa sauce evenly over the beef and place the bay leaves in with the meat.2 large bay leaves
- Cover and Cook: Place the lid on the slow cooker and cook on low for 8 or 6 hours on high or until the beef is tender. Remove the lid and discard the bay leaves.
OVEN COOKING INSTRUCTIONS
- Preheat the oven to 325°F.4 pound chuck roast, 2 tablespoons avocado oil, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Sear the Beef: In a large oven-safe Dutch oven, heat 2 tablespoons of oil over medium-high heat on the stovetop. Sear the beef chunks for about 1-2 minutes per side until browned, working in batches if necessary.
- Add Sauce and Bay Leaves: Pour the prepared barbacoa sauce over the seared beef, ensuring it's well-coated. Add the bay leaves.
- Cover and Cook: Cover the Dutch oven with a lid or tightly with foil, and transfer to the preheated oven. Cook for 3 to 3 ½ hours, or until the beef is tender and shreds easily with a fork. Remove the lid and discard the bay leaves.
TO CRISP EDGES IN THE OVEN (for all cooking methods)
- Prep for Broiling: Line a baking sheet with foil and preheat the broiler to high. Adjust your oven rack to the upper third position
- Broil the Beef: Spread the shredded beef into an even layer on the prepared baking sheet. Broil for several minutes, then stir to ensure even crisping (keep an eye on it so it doesn't burn).
- Finish Broiling: Continue broiling and stirring until the beef is crisped and charred to your liking.
SHRED AND SERVE (for all cooking methods)
- Remove and Shred: Once the beef is fully cooked and tender, transfer the pieces to a large bowl or serving platter. Use two forks to shred the meat, discarding any large pieces of fat.
- Toss with as much of the sauce as you like and serve.
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Notes
To Thicken the Sauce
- Make the Slurry: In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water until smooth.
- Thicken the Sauce: Pour the cornstarch mixture into the pot with the cooking liquid and select sauté (for the instant pot). Cook for a few minutes, stirring often, until the sauce thickens to your liking.
- Coat the Beef: Toss the shredded beef with as much of the thickened sauce as you like.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This recipe was originally posted on April 8, 2017, and updated on December 10, 2024, with more details and step-by-step images.
My 12yo son loved this! He keeps asking when I will make it again.
Thank you, Callee! It’s a favorite of my sons as well! We love to make tacos and burrito bowls with it too!