This Spicy and Savory Slow Cooker Barbacoa Beef is a crockpot marvel. Juicy beef chuck roast simmers in a fiery, smoky marinade with chipotle, jalapeño, and spices, delivering tender, bold barbacoa—perfect for tacos, bowls, or meal prep with a kick of heat and rich flavor.
Recipe Tips and Tricks
Opt for a chuck roast with good marbling—the fat keeps it tender and juicy during the slow cook; trim only the thickest excess to maintain that savory richness. Blend the marinade until smooth—it ensures the beef absorbs every spicy, smoky note evenly. Sear the meat first—it builds a deep, caramelized crust that amps up the flavor, though you can skip it for a simpler approach. Use a slow cooker liner—the spiced, sticky juices can cling, making cleanup a breeze. Double the recipe and freeze portions—it’s a fantastic way to have this fiery barbacoa ready for quick, spicy meals whenever you crave it.
Why You’ll Love This Recipe
Get ready to ignite your taste buds with this Spicy and Savory Slow Cooker Barbacoa Beef—it’s a barbacoa recipe slow cooker sensation that’s about to become your crockpot obsession! This dish is a bold, flavor-packed adventure: a hearty chuck roast soaks up a fiery, smoky marinade loaded with chipotle peppers, fresh jalapeño, and warm spices, slow-cooking into tender, shreddable barbacoa that’s bursting with spicy, savory goodness—all while your slow cooker works its magic with almost no effort on your part. It’s the ultimate hands-off meal—blend the marinade, toss it in, and let it simmer until your kitchen fills with an intoxicating aroma and you’re left with meat so succulent it falls apart, ready to spice up tacos, bowls, or anything you can dream up. Whether you’re a heat lover craving a kick, prepping for a week of bold meals, or just want a dinner that’s simple yet packed with punch, this recipe is a total winner—fiery, delicious, and guaranteed to make every bite a spicy, savory delight that leaves you wanting more!
Spicy and Savory Slow Cooker Barbacoa Beef
Fiery, smoky barbacoa beef—crockpot perfection.
Ingredients
- 3 lbs beef chuck roast
- 2 chipotle peppers in adobo sauce (plus 1 tbsp adobo sauce)
- 1 fresh jalapeño, seeded and chopped
- 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 Heat: Grab your slow cooker, a blender, a skillet, and a cutting board—this spicy barbacoa’s about to light up your day with ease! Picture tender, fiery meat—let’s dive in with a big, excited grin!
- Blend the Marinade: Toss 2 chipotle peppers, 1 tablespoon adobo sauce, 1 chopped jalapeño, 4 garlic cloves, 1 tablespoon cumin, 1 teaspoon oregano, and a pinch of salt into a blender—blend until it’s a smooth, smoky firestorm! This spicy mix is your flavor kick—taste it and feel the heat!
- 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 barbacoa base—ready to soak up that fiery 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 it’s got a deep, golden crust! That sear locks in savoriness—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 inch! That smoky, spicy goodness is sinking in—perfect for your fiery feast!
- Pour the Broth: Add 1 cup beef broth around the roast—don’t wash off the marinade, just let it mingle with the juices! This keeps it juicy and tender—your barbacoa’s ready to simmer!
- 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 cook low and slow—your kitchen’s about to smell like a spicy paradise!
- 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, spicy 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 spicy gold—keep it chunky or fine as you like!
- Serve and Savor: Spoon the barbacoa into tacos, bowls, or meal prep containers—top with your favorites like onions, cilantro, or sour cream to cool the heat! Pack extras for later or dig in hot—it’s crockpot spicy heaven. Enjoy every fiery, savory bite!
Notes
- Sear for depth—skipping it still works, but that crust gives your barbacoa an extra savory punch!
- Blend marinade smooth—chunks won’t flavor the meat evenly, dulling your spicy vibe.
- Prep ahead—sear and marinate the night before, toss it in the morning for a ready dinner!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 442Total 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 star—about 22 grams of protein per 4-ounce serving, its marbled fat ensures a juicy, tender result after slow cooking, perfect for this spicy barbacoa. Chipotle peppers in adobo sauce bring smoky heat—canned, around 2 grams of carbs per pepper, they’re the backbone of the marinade’s fire. Fresh jalapeño adds a sharp, green spiciness—about 1 gram of carbs each, it kicks up the heat. Garlic cloves deliver pungent depth—fresh, roughly 1 gram of carbs each, essential for savory balance. Ground cumin offers warm, earthy spice—dried, a tablespoon builds that bold flavor. Dried oregano provides herbal warmth—Mexican oregano if you’ve got it, a teaspoon for authenticity. Beef broth keeps it moist—low-sodium (1 gram of protein per cup), it enhances the meaty richness. Olive oil aids searing—2 tablespoons, healthy fats for cooking. Salt and pepper amplify everything—adjustable to taste.
Variations and Substitutions
Swap chuck roast for pork shoulder or beef brisket—pork’s richer (22g protein per 4 oz), brisket’s leaner (24g), both shred well. Use habanero or serrano instead of jalapeño—habanero’s hotter, serrano’s milder but still spicy. Sub chipotle with smoked paprika or ancho chiles—paprika’s less spicy, ancho’s smoky with moderate heat. Replace garlic with garlic powder—½ teaspoon per clove, still potent. Swap cumin with chili powder or smoked paprika—chili’s bolder, paprika’s smokier. Use fresh oregano or thyme instead of dried—1 tablespoon fresh per teaspoon dried, tweak to taste. Sub beef broth with chicken broth or beer—chicken’s lighter, beer adds malty depth. Add a splash of hot sauce or cayenne—extra heat if you dare.
Storage Options
Store leftovers in airtight containers in the refrigerator for up to 4-5 days—the spicy flavors deepen, making it even more irresistible 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 perfectly for up to 3 months—portion into freezer-safe containers or bags, then thaw overnight in the fridge and reheat for a fast, fiery barbacoa fix whenever you need it.
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