Chipotle Beef Barbacoa (Slow Cooker) 

This Slow Cooker Chipotle Beef Barbacoa is incredibly tender, juicy, and bursting with complex, bold flavors—all thanks to a vibrant chipotle, lime, and spice-infused slow-cooked sauce. It's a “dump-it-and-forget-it” meal perfect for busy days, feeding crowds, or building DIY taco bars, burritos, nachos, salads, and more. The aroma alone will get your mouth watering long before you're ready to serve.

Ingredients

• 1 (3–5 lb) beef chuck roast, trimmed and cut into 8–10 pieces
  
  

• 1 tbsp vegetable oil
  
  

• ½ cup mild red enchilada sauce
  
  

• 2 (4 oz) cans mild chopped green chiles
  
  

• 2 chipotle peppers in adobo sauce, minced (approx. 2 tbsp; adjust to taste)
  
  

• 2 tbsp lime juice
  
  

• 2 tbsp apple cider vinegar
  
  

• 2 tbsp brown sugar
  
  

• 1 tbsp Worcestershire sauce
  
  

• 1–3 tsp liquid smoke (adjust for smokiness)
  
  

• 1 tbsp ground cumin
  
  

• 1 tbsp dried oregano
  
  

• 2 tsp salt
  
  

• 1 tsp garlic powder
  
  

• 1 tsp onion powder
  
  

• ½ tsp chili powder
  
  

• ½ tsp smoked paprika
  
  

• ¼ tsp ground cloves
  
  

• ¼ tsp ground cinnamon
  
  

• 2 bay leaves
  
  

Directions

1. Sear: Heat oil in a skillet over medium-high. Sear beef pieces on all sides until browned.
   
   

2. Slow Cook: Transfer seared beef to a slow cooker. Add all remaining ingredients, stir gently, then cook on HIGH for 3½–4½ hours or LOW for 6–8 hours, until beef shreds easily.
   
   

3. Shred: Remove beef and shred. Return to cooker with juices and cook on low for another 20 minutes to let flavors meld. 

4. Serve: Make it saucier by adding more enchilada sauce or adjust seasoning with hot sauce, lime juice, or brown sugar to taste.
   
   

Nutrients (estimated per serving, serves ~10)

Calories: ~350 kcal
Protein: ~28 g
Fat: ~18 g
Carbohydrates: ~12 g
Sugar: ~5 g
Sodium: ~620 mg