Kitchen notes · a little help before you start
Slow Cooker Barbacoa Beef
Slow Cooker Barbacoa Beef brings together beef chuck roast, onion, and beef broth. The method calls for working in batches. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 290 min
- Total
- 300 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- Mexican
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Give yourself room for batches
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Get to know the ingredients
Beef chuck roast
Look at how this ingredient comes into the method: Cut beef into 4-6 large chunks and generously season with salt & pepper.
Onion
Look at how this ingredient comes into the method: Cut beef into 4-6 large chunks and generously season with salt & pepper.
Beef broth
Look at how this ingredient comes into the method: Cut beef into 4-6 large chunks and generously season with salt & pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Slow Cooker Barbacoa Beef
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve with tortillas. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the shredding step set up
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
A few questions you might have
What should I get ready before starting?
Set out the slow cooker. Read the first preparation step before you get going: Cut beef into 4-6 large chunks and generously season with salt & pepper.
Which little step is worth remembering?
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
What check should I look for as it cooks?
Keep this part of the method in view: Cook on low 8-10 hours or on high 4-6 hours or until fork tender.
Is there another preparation step to plan for?
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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