This Slow Cooker Barbacoa – Perfect for Burritos and Bowls is a crockpot treasure. Juicy beef chuck roast simmers in a smoky, zesty marinade with chipotle and lime, yielding tender, flavorful barbacoa—ideal for hearty burritos, bowls, or meal prep with authentic taste and effortless preparation.
Recipe Tips and Tricks
Select a chuck roast with visible marbling—the fat ensures tenderness and flavor as it melts during the slow cook; trim only the thickest excess to keep it juicy. Blend the marinade until velvety smooth—it seeps into the meat for maximum flavor in every bite. Sear the beef beforehand—it creates a rich, caramelized crust that elevates the barbacoa, though you can skip it for a quicker start. Use a slow cooker liner—the spiced juices can stick, and this makes cleanup a breeze. Double the recipe and freeze portions—it’s a brilliant hack for having burrito- or bowl-ready barbacoa on hand whenever you need it.
Why You’ll Love This Recipe
Get ready to elevate your burrito and bowl game with this Slow Cooker Barbacoa – Perfect for Burritos and Bowls—it’s a barbacoa recipe slow cooker gem that’s about to become your crockpot go-to! This dish is a flavor-packed wonder: a robust chuck roast soaks up a smoky, tangy marinade bursting with chipotle peppers, fresh lime, and warm spices, slow-cooking into tender, shreddable barbacoa that’s absolutely perfect for stuffing into burritos, piling into bowls, or prepping for a week of delicious meals—all with the ease of your slow cooker doing the work while you go about your day. It’s the ultimate hands-off masterpiece—blend the marinade, toss it in, and let it simmer until your kitchen fills with an irresistible aroma and you’ve got meat so succulent it practically begs to be wrapped in a tortilla or layered with rice and toppings. Whether you’re craving a hearty burrito night, building a nourishing bowl, or just want a versatile, no-fuss dinner that delivers big on taste, this recipe is a total champ—rich, authentic, and guaranteed to make every meal a fiesta with its juicy, spiced perfection!
Slow Cooker Barbacoa – Perfect for Burritos and Bowls
Juicy, smoky barbacoa for burritos and bowls—crockpot bliss.
Ingredients
- 3 lbs beef chuck roast
- 2 chipotle peppers in adobo sauce (plus 1 tbsp adobo sauce)
- ¼ cup fresh lime juice (about 2 limes)
- 4 cloves garlic, peeled
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 cup low-sodium beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Gear Up for Fiesta: Grab your slow cooker, a blender, a skillet, and a cutting board—this barbacoa’s about to make your burritos and bowls epic with ease! Picture tender, smoky meat—let’s dive in with a big, excited grin!
- Blend the Marinade: Toss 2 chipotle peppers, 1 tablespoon adobo sauce, ¼ cup lime juice, 4 garlic cloves, 1 tablespoon cumin, 1 teaspoon oregano, and a pinch of salt into a blender—blend until it’s a smooth, smoky potion! This zesty mix is your barbacoa magic—taste it and get pumped!
- Prep the Beef: Pat your 3 lbs chuck roast dry with paper towels—season it generously with salt and pepper on all sides! This hearty cut’s your burrito and bowl star—ready to soak up that flavorful marinade!
- Sear the Meat: Heat 2 tablespoons olive oil in a skillet over medium-high—add the roast and sear 3-4 minutes per side until browned and crusty! That golden edge locks in juices—transfer it to your slow cooker!
- Add the Marinade: Pour your blended marinade over the seared roast—spread it evenly with a spoon to coat every bit! That smoky, tangy goodness is sinking in—perfect for your burrito dreams!
- Pour the Broth: Add 1 cup beef broth around the roast—don’t wash off the marinade, just let it blend with the juices! This keeps it tender and juicy—your barbacoa’s ready to roll!
- Set the Cooker: Pop the lid on—set your slow cooker to low for 8-10 hours or high for 4-6 hours! Let it simmer low and slow—your kitchen’s about to smell like a Mexican cantina!
- Check the Beef: When time’s up, lift the lid—your roast should be fork-tender and falling apart! Test it with a fork—shred a piece to see that juicy, smoky perfection!
- Shred the Meat: Use two forks to shred the beef right in the slow cooker—pull it into bite-sized pieces and mix with the marinade and broth! This tender, saucy barbacoa is your burrito and bowl gold—keep it chunky or fine as you like!
- Serve and Savor: Spoon the barbacoa into tortillas for burritos, pile it into bowls with rice and beans, or pack it for later—top with your favorites like guac or salsa! Dig in hot—it’s crockpot bliss that’s perfect for any meal. Enjoy every smoky, zesty bite!
Notes
- Sear for richness—skipping it still works, but that crust gives your barbacoa that extra burrito-worthy oomph!
- Blend marinade smooth—chunks won’t flavor the meat evenly, throwing off your bowl game.
- Prep ahead—sear and marinate the night before, toss it in the morning for a ready feast!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 443Total Fat 30gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 17gCholesterol 141mgSodium 258mgCarbohydrates 2gFiber 0gSugar 0gProtein 43g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Beef chuck roast is the hero—around 22 grams of protein per 4-ounce serving, its marbled fat keeps it succulent and flavorful after slow cooking, ideal for burritos and bowls. Chipotle peppers in adobo sauce bring smoky heat—canned, about 2 grams of carbs per pepper, they’re the marinade’s bold core. Lime juice adds a fresh, tangy lift—freshly squeezed (roughly 2 grams of carbs per 2 tablespoons), it brightens the richness. Garlic cloves provide savory depth—fresh, about 1 gram of carbs each, a must for that robust taste. Ground cumin offers warm, earthy spice—dried, a tablespoon builds that classic barbacoa flavor. Dried oregano adds herbal warmth—Mexican oregano if available, a teaspoon for authenticity. Beef broth keeps it moist—low-sodium (1 gram of protein per cup), it enhances the meaty goodness. Olive oil assists searing—2 tablespoons, healthy fats for cooking. Salt and pepper boost everything—adjustable to your liking.
Variations and Substitutions
Swap chuck roast for beef brisket or pork shoulder—brisket’s leaner (24g protein per 4 oz), pork’s richer (22g), both shred well for burritos. Use smoked paprika or ancho chiles instead of chipotle—paprika’s milder, ancho’s less spicy but smoky. Sub lime juice with lemon or orange juice—lemon’s sharper, orange adds sweetness. Replace garlic with garlic powder—½ teaspoon per clove, still punchy. Swap cumin with chili powder or coriander—chili’s bolder, coriander’s lighter. Use fresh oregano or thyme instead of dried—1 tablespoon fresh per teaspoon dried, tweak to taste. Sub beef broth with chicken broth or water—chicken’s lighter, water’s neutral. Add a splash of beer or a bay leaf—extra depth for your bowls or burritos.
Storage Options
Store leftovers in airtight containers in the refrigerator for up to 4-5 days—the flavors deepen, making it even tastier over time! Reheat in a skillet over medium heat for 5-7 minutes with a splash of broth to keep it juicy, or microwave for 1-2 minutes for a quick fix. Freezes wonderfully for up to 3 months—portion into freezer-safe containers or bags, then thaw overnight in the fridge and reheat for a fast, flavorful base for burritos or bowls whenever you crave it.
Dish Gallery
Please share this Slow Cooker Barbacoa – Perfect for Burritos and Bowls with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Restaurant-Style Barbacoa Made in a Slow Cooker