Easy Beef Barbacoa

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!

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.

Ingredients

Beef

Barbacoa Sauce