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Have you ever had the barbacoa beef at Chipotle? Their chicken is delicious. The fajita veggies they serve are mouth-watering. But the Chipotle barbacoa recipe? To. Die. For. Especially when you add some Chipotle guacamole. Yummmmm. If you’ve ever had it, you know. I bet you’ve wondered if it’s possible to cook Crock Pot barbacoa at home, too. Turns out that this beef barbacoa recipe is incredibly easy, and with just ten ingredients, you can make authentic slow cooker barbacoa beef easily at home. Yessssss.
If you didn’t adore your Crock Pot before, you will once you make this slow cooker barbacoa beef in it! It’s one of my favorite Chipotle copycat recipes. The best part is that the prep time takes all of five minutes (and clean up is a breeze!).
Simply puree most of the ingredients in your blender, pour the mixture over beef chunks in your slow cooker, place the bay leaf inside, and you’ll be enjoying Crock Pot barbacoa for dinner!
This barbacoa recipe was originally published on December 7, 2016, and was republished in February 2020 to add better tips.
What Is Barbacoa Made Of?
Barbacoa, simply, is a traditional Mexican cooked meat with spices that is tender, flavorful, and usually served shredded as a filling or topping.
Making authentic barbacoa beef requires three things: the right meat, the proper spices, and time to cook it so that the flavors come together.
What Does Barbacoa Taste Like?
Barbacoa beef tastes like tender, slow cooked shredded beef cooked in an adobo sauce with loads of flavorful Mexican spices. In other words, it tastes delicious. 😉
What Kind Of Meat Is Used For Barbacoa?
Traditionally a variety of meats can be used to make Mexican barbacoa, but this Chipotle beef copycat calls for brisket or chuck roast. I get my beef for barbacoa HERE. You’ll just cut it into chunks and season it.
What Seasonings Are Used For Barbacoa Beef?
Traditional Mexican spices are combined to make a marinade that slow cooks with the meat. This barbacoa seasoning combines spices, peppers in adobo, lime, and broth for its rich flavor.
What’s The Secret To Cooking Barbacoa Beef?
The secret is that this is slow cooker barbacoa beef. The long cooking time is what allows the flavors to meld together in a truly mouth-watering, authentic combination that makes this the best beef barbacoa recipe you’ll ever try. The simplicity of this barbacoa recipe is just another reason to love it.
Chipotle Barbacoa Ingredients
This easy beef barbacoa recipe is just another reason to love Chipotle! Did you know that Chipotle publicly posts the ingredients list for every item on their menu?
To make a copycat Chipotle barbacoa recipe at home, I started with a peek at what they include when they cook up their delicious barbacoa beef. It turns out that theirs only has eleven ingredients, plus water.
Here are the barbacoa ingredients in my recipe, very similar to Chipotle’s:
- Beef. Use beef brisket or chuck roast.
- Chipotle Peppers in Adobo Sauce. These add the classic heat and flavor! My version is a bit spicier than Chipotle’s original, so if you don’t like a lot of heat, you may want to reduce the amount of chile peppers in adobo sauce.
- Broth – Instead of water, use beef broth as you make your slow cooker barbacoa beef, for an even richer taste.
- Apple Cider Vinegar – The vinegar adds a nice hit of acid to complement the rich beef.
- Lime Juice – To enhance the flavors of the spices used in this Chipotle Whole30 recipe, you’ll use lime juice to flavor this low carb Chipotle dinner. It’s a subtle, but oh-so-delicious addition.
- Herbs & Spices – Dried oregano, cumin, salt pepper, ground cloves, and a bay leaf.
How To Make Barbacoa in a Crock Pot
You have your ingredients, time to make homemade barbacoa beef with them! The hands-on time is just 5 minutes (win!).
Here are the 4 easy steps for making this easy barbacoa recipe:
- Prep meat. You’re making this particular Crock Pot barbacoa from either beef brisket or a chuck roast, so just grab your beef and chop it into chunks. Put it in the bottom of your slow cooker.
- Blend barbacoa sauce. Combine beef broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree it until it’s a smooth sauce/paste and pour it over your cubed beef.
- Cook this easy barbacoa recipe. Now just walk away and enjoy your day… and come back later to the most fall-apart, delicious slow cooker barbacoa beef you’ve ever tasted.
- Shred. Then, put it back into the juices and stir it up. Go ahead and make your salads or prep your wraps, and by then it will have absorbed even more flavor. Serve it with a slotted spoon and enjoy!
Can you believe how simple this Mexican beef barbacoa recipe is?!
How To Store Slow Cooker Barbacoa Beef
Store this Chipotle barbacoa recipe in the fridge for 4-6 days. Reheat in the microwave or a 350 degree F oven.
This beef barbacoa recipe is also freezer-friendly, so you’ll be able to have it on hand to thaw for a quick dinner. If you’re lobr healthy or low carb Mexican recipes, try it out – you won’t regret it!
How To Make Barbacoa Beef Keto, Low Carb, Whole30, and Paleo
All of the ingredients in this Crock Pot barbacoa are already keto, low carb, paleo and Whole30. Just watch for sugar in your chipotle chiles in adobo.
The best way to keep your dinner all of the above is to serve it on top of a giant salad. It’s also one of the most delicious ways to enjoy it.
If you’ve ever had barbacoa Chipotle-style while eating this way, that’s probably how you’ve ordered it (I’ve been doing it for years!). But homemade slow cooker barbacoa beef is so easy, delicious, and much more affordable.
Here’s how I like to build a barbacoa salad:
- Crock Pot barbacoa (obviously!)
- Romaine lettuce
- Fresh pico de gallo (or fresh tomatoes in a pinch)
- Shredded mozzarella
- Sour cream
- Homemade guacamole – Because every beef barbacoa recipe needs it!
Otherwise, if a wrap is more up your alley, try the barbacoa with 3-ingredient coconut flour tortillas or cauliflower tortillas instead. So good this way, too! Are you beginning to see just how versatile this beef barbacoa recipe is?
More Ideas For What To Serve With Barbacoa
This Chipotle copycat barbacoa meat can be served up in so many different ways!
- Almond Flour Wraps – Barbacoa burritos are sounding so delicious…
- Chipotle Guacamole – You can’t make burrito bowls without the guac! And it’s not extra here! 😉
- Shredded Lettuce – For some cool crunch, pair your barbacoa with cool lettuce.
- Cauliflower Rice – Turn this barbacoa into burrito bowls with cauliflower rice, salsas to taste, shredded cheese, and a dollop of sour cream and guacamole. Just like the real thing!
- Salsa – Another great topping for barbacoa. This is my quickest and easiest fresh salsa recipe.
- Cheese and Sour Cream – Another creamy way to cool the heat on this barbacoa, I prefer my burrito bowls with a sprinkle of cheese and dollop of sour cream.
Tools To Make Keto Barbacoa:
Click the links below to see the items used to make this recipe.
- Slow Cooker – A slow cooker is a must for this recipe. I prefer to use this one.
- Blender – This high powered blender is great for all types of recipes. Perfect for making the sauce for this delicious low carb beef barbacoa recipe.
Chipotle Beef Barbacoa Recipe Copycat in a Slow Cooker (Crock Pot):
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RECIPE CARD
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Chipotle Beef Barbacoa Recipe (Slow Cooker / Crock Pot)
The best Crock Pot barbacoa ever! If you love barbacoa beef, you have to try this copycat Chipotle barbacoa recipe in a slow cooker. It's healthy, easy, low carb, and fall-apart delicious.
Recipe Video
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Instructions
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- Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
- Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
- Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
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Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.
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Recipe Notes
Serving size: 1/3 lb, or 1/9 entire recipe
Video Showing How To Make Beef Barbacoa in a Slow Cooker:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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152 Comments
Adrian
I agree with the others – very easy recipe. I used tri-tip (because it was on sale) and it worked well. I wasn’t sure what “medium size” meant for the chipotles; mine looked small so I used 3. It was spicer than the restaurant version, but not overly so and still delicious and satisfying. Thank you!
Lauren
So good and so easy! I made mine in a pressure cooker. 1 hour and we were eating.
barb t
Great recipe! I let it slow cook the full 10 hours on low which made it really tender. Also recommend using the full amount of chipotle peppers in adobo with sauce. I was worried it would be too spicy but it was perfect.
Candace
We love this recipe and we have it atleast once a month. We add a whole can of the Chipotle peppers in Adobe sauce. It is absolutely delicious!♡
Lorraine
This is by far our most favorite recipe to date. It’s one we make for special occasions and large family gatherings. It’s always a hit. We love it!
Eva
Delicious! first time making it. I did 7 hours for slow cooking the brisket cubes but next time I will leave on for 10 hours on low to really break down the meat. I put it on a bed of romaine with some guac, sour cream and shredded cheddar on top. YUM!
LAURIE NICE
It was DELICIOUS!! I have 2 BIG eaters so I did 2 roasts in my crockpot…I doubled everything and actually could have used a little more of the chilies…..Trying it again tomorrow with a little more!!
Lizzie
I love this recipe!
I live in England, but work in the states and am addicted to barbacoa beef from chipotle!
I struggle to get adobe chillies over here, do you think chipotle dried chillies would do the trick instead? And if so what quantity?
Keep up the good work, and thanks.
Wholesome Yum M
Hi Lizzie, Yes you can use dried chilis, but you won’t get the flavors from the adobo sauce. Be sure to rehydrate your chilis before using it. You can do this by soaking your chili (you really only need 1 medium-sized pepper) in warm water for about 30 mins- 1 hour before mincing and using in the recipe.
Rhiannon Ramirez Chadwick
Hi I know this has been a few months but I’m in the UK too. We often order from mexgrocer and they sell chipotles in adobo which we use for this & for chicken tinga but if that’s no good for you, Tesco & Morrison’s both sell good chipotle pastes with the rest of the ‘Mexican’ stuff in the foreign food aisles which isn’t exactly the same but I’ve found gives a better adobo flavour than the dried chillis
Stacey
This is great! I have made it and served it to so many different groups of people. Super easy and fast in my Instant Pot. I make the recipe as is.
Olivia NuneZ
I LOVE this recipe. I have made it several times. I think it tastes best in the crock pot but insta-pot is fine too. I think the cloves makes a difference. Don’t opt out on them, they really add a rich smokey flavor, along with the chipotles. Goes well with morita chili salsa. Enjoy!!
Kristi
I have made this recipe a number of times and it’s always a favorite. When we have a group over, this is one of my go-to recipes as I can lay out different types of sides (tortillas, romaine lettuce, cauliflower rice, beans, Spanish rice, etc.) for those who are Keto, paleo, etc. and those who are not. Everyone loves the flavor of the Barbacoa and also the ability to choose what best suits their tastes and diets.
Stephanie
This is the absolute best Barbacoa recipe! I’ve made it numerous times and it never disappoints. I make it in my instant pot. 85 mins with 10 mins natural release and then shred. Delicious!!
Lisa
This recipe is AMAZING! I did forego the bay leaves bc I forgot to buy them. I enjoyed on egg wraps (can get in the cheese section of the grocery store) with guac, sour cream and salsa. Kids loved as a bowl with cheese (yes, I made them cilantro rice) and loved it. “Mom, how come you never made this before?!” So easy, too. Will be a go-to probably monthly. Thank you!!
Cherise
I absolutely love this recipe! I make it at least once a month. Usually I go with my Crock Pot, but I have also tried it in the Ninja Foodi Cold and Hot Blender and it worked fine.
Lorin C
I love this recipe. I make mine in an instant pot on manual for 1 hr and turns out awesome!
Elbert Jones
REAL BARBACOA IS MADE WITH A COW’S CHEEKS; TONGUE ,LIPS , AND EARS. It is an organ dish.
I’m from Texas. I’ve ate real barbacoa. It is not made with a pot roast or a brisket
Wholesome Yum M
Hi Elbert, This recipe is traditionally made with select parts of the animal that are tougher and require more time to break down and become tender. It was also common to prepare an entire animal, such as goat, this way. Although not traditional, it’s perfectly acceptable to make this recipe with a chuck roast or brisket.
Kealoha
Actually traditional barbacoa is made with goat meat, not an organ dish, unless is pancita which is the stomach stuffed with organs and spices and served on the side of barbacoa and you also have to consider what part of Mexico the barbacoa is from. (Some make with beef, even chicken)
Catherien
This recipe is a chipotle’s barbacoa “copycat” and chipotle uses chuck not beef organs. So in all really this recipe is perfect and very close to what we were looking for ☺️
Scott Stevens
Good Morning! This sounds delicious. Would you say one 7 oz can of chipotle peppers in adobo is the correct amount? Can’t wait to try this!
Thanks.
Wholesome Yum M
Hi Scott, You really only need two chilis out of this can, plus some of the juices.
Matthew
Hey there, I use a similar recipe and was wondering if you do anything with the left over juices?
Wholesome Yum M
Hi Matthew, Leftover juice can be saved (refrigerated or frozen) to use as a broth to help flavor other recipes. This works especially well with veggies or soups that need a little extra kick of flavor.
Margarita
Loved it! Just made it today, as I have been craving chipotles quesadilla with barbacoa. I have to tell you as a bit skeptical but your recipe couldn’t have tasted any better. I ate some inside my quesadilla and for dinner we ate it in small flour tortillas. We are a household of foodies and your recipe has been added to our recipe box!
Deborah Brill
This recipe has never failed to please! I have substituted orange juice when no apple cider vinegar was available and always add 1/2 of a chopped onion, sometimes I don’t have a blender available and I just chop the chipotle peppers and throw it all in the crockpot. Easy and guaranteed fabulous every time! Thank you!
Mariyah
Hi, this is a nice recipe, but it would be nice if you put how much spices u need to put in the sauce, and how many hours it takes to cook
Wholesome Yum M
Hi Mariyah, That information is located in the recipe card (about halfway down the page). If you cannot see the amounts on the recipe card, you may need to turn off your browser’s ‘reader mode’ to be able to view them. I hope this helps.
Allison Howell
I accidentally bought a corned beef brisket that comes brined. Can I use that instead of a regular brisket?
Wholesome Yum M
Hi Allison, No, I don’t think the flavors would do well together. Enjoy your seasoned corned beef as is and try this recipe with an unseasoned cut.
MJ
REALLY good!!! The ONLY thing I will do different will be to salt and pepper the chucks and sear fir a couple minutes before it goes into my pressure cooker for 1.5 hours. LOVED it!
Dima
Would it be ok to make this with a corned beef brisket? I don’t want it to be overly salted.
Wholesome Yum M
Hi Dima, I don’t recommend using a pre-seasoned corned beef brisket with this recipe. If you have one that is unseasoned and simply want to use the cut of beef, then it will work fine.
Michael Burch
This is the second recipe I’ve looked at that is supposed to have a video to watch. They both say something like “Click or tap on the image below to play the video. It’s the easiest way to learn how to make this recipe!”. In neither case do I see what image I’m supposed to be clicking on. Farther below, both say something like “Don’t miss the VIDEO above – it’s the easiest way to learn how to make [recipe name]!”. What am I missing here?
Wholesome Yum M
Hi Michael, There is a video under the text, “Click or tap on the image below to play the video. It’s the easiest way to learn how to make this recipe!” Is it possible your browser is set to ‘Reader Mode?’ It will need to be turned off before you can view the video.
Rochie
I always use my slow cooker at least once a week. This recipe looks really yummy and the leftovers will be perfect for quesadilla or taco fillings.
Alecia
I made this a couple of weeks ago and it was AMAZING!! My husband loved it too. I wanted to make it again, as it’s now a regular in my rotation, but my local grocery delivery got me a beef bottom roast instead of a chuck roast. Would a beef bottom roast work in it’s place? Feed back is greatly appreciated. Regards, Alecia.
Wholesome Yum M
Hi Alecia, Your bottom roast isn’t going to break down and shred like a chuck roast. I would make this yummy pot roast with what you have and save the barbacoa for when you have the right cut of beef.
Kirk
My local grocery didn’t have canned chipotle peppers so I improvised my using a few jarred Hot peppers and a little salsa. I also added a pinch of brown sugar. I cooked it on high for 6.5 hrs to get the meat tender. Absolutely delicious! I can’t imagine how good it will be when I get chipotle peppers and cook it again. BTW- plenty of sauce to mix in with the shredded meat.
Catherine Kane
This is delicious, and best of all, my non-keto husband-to-be loved it too. Makes life so much easier!
Elizabeth
Can you cook the roast from frozen? Thank you, excited to try this!
Maya | Wholesome Yum
Hi Elizabeth, The USDA does not recommend cooking frozen meats in the slow cooker because they may spend too much time in an unsafe temperature range. However, some slow cooker companies say it’s okay. It’s up to you to make the call on food safety for yourself. If you were to try it anyway, it would take a few hours longer. I have not tested confirm how much longer, but it would likely be faster to thaw the meat in water and then cook as directed.
Tonje
Loved this recipe, will be making it again for sure!
Safira
We loved this. Such a simple and delicious meal. We had ours with regular rice because we aren’t on keto atm but will be again soon! YUM
Veena Azmanov
This dish looks full of flavor and I wish to try making some.
Anjali
This recipe is so flavorful and spicy!! It’s a crowd pleaser for sure!
Colleen
Wow, so delicious! I am getting the ingredients to make it this weekend and I cannot wait to eat it and share it. Thanks for this recipe!
Amanda
This was INSANELY good!!! Definitely going on my regular rotation of meals. Served over cauliflower rice sautéed with garlic, shallots, lemon juice, salt/pepper.
Maya | Wholesome Yum
Delicious recipe !
Mona
Does this freeze well? If I make today to use it next week on Wednesday will it be okay from the freezer??
Wholesome Yum M
Hi Mona, Yes, this recipe will freeze well. You can thaw at room temperature or in a crock pot on low.
Hulya
Greetings from the UK. Thank you so much for this recipe. Had this with my son and it was absolutely delicious. We used brisket that was just over 800 grams. We couldn’t find the chipotle pepper but had the paste so added four teaspoons plus sprinkled some crushed chipotle. Used exact measurements you provided and cooked it for nearly 5 hours. Will be making this on a regular basis now. Thank you very much for sharing the recipe.
SJ
This recipe is Ahh-mazing!! I have made it the crockpot and Instant Pot and it is delicious every time.
Karen P
how long do you cook it in the Instant Pot?
SJ
I cook it for 50 mins.
Kristina
This recipe is SO good! I made it exactly as directed and I couldn’t be happier with the amazing texture and flavor. It took a little longer than the recipe said to become soft enough to shred, but that may just be a difference in slow cookers. I’m saving this one!
David
The chipotle beef barbacoa turned out quite tasty, and brought a good amount of heat to satisfy me. I noticed in the picture/video along with mentioning juices in the instructions. I slow cooked this on High for 6.5 hours, and there wasn’t much in the way of juice; just a little thick sauce at the bottom. I used a chuck roast as I couldn’t find brisket, so maybe brisket holds a lot more moisture? I’m just curious how did you end up with that much juice in the pot? I know it’s trivial anyway as the beef I made turned out just fine. I’ll definitely be making this again.
Wholesome Yum L
Hi David, so glad you liked the recipe. Did you by chance forget to add the beef broth? I made this recipe last week with a chuck roast too and it was swimming in juice.
Veronica
This was delicious!!!! You might think that there’s not enough liquids but it’s just enough!
Taylor Johnson
This is AMAZING!!!! So much like the Chipotle barbacoa, but I think I like this version even more! Thank you, will definitely be making this again and again.
Ruth
I followed the directions and cooked on low for 10 hours. The flavor was great but my meat was tough and I wasn’t able to pull it apart. Any idea what I might have done wrong?
Wholesome Yum L
Hi Ruth! I made this recipe just the other day and had no issues at all. It sounds like you may have an issue with your slow cooker. Have you used it to cook anything else recently?
Cara
I made this last night. It was super good!!!! Will be a regular for us.
Gwen
Mine is so spicy. Is there anything I can add to take some heat off?
Wholesome Yum L
Hi Gwen, if you reduce the amount of chipotles in adobo you add to the recipe, it should make it a little less spicy for you.
Steff
This is SO good! My whole family loves it. Better than Qdoba!
Sheri
I made a double recipe for dinner this week for guests. I usually don’t use guests a guinea pigs but as a taco/Mexican food aficionado I had a feeling this was going to be good. It was amazing! Everyone loved it. It’s perfectly spiced and flavorful. Even my spice loving husband who tends to like things really spicy liked the balance of spice and savory. He did not try to modify the recipe! haha! All eight of us thought this was soooo much better than the real deal at that restaurant. The double recipe meant leftovers tonight enough for 4. Still perfect reheated in pan with leftover cooking liquid . Thanks so much for this recipe.
Tina
Made this last night in my InstantPot. Cooked for 90 minutes and used quick release on the pressure. Once pressure was reached, I realized I totally forgot the ACV and the bay leaves and was like “OH NO!!” Decided not to stop the process and hope for the best. It still turned out GREAT!!! Super tender meat with that classic barbacoa flavor, even with the missing ingredients! I will definitely make this again.
Curt
Can I make this Barbacoa recipe in a Instant Pot?
Maya | Wholesome Yum
Hi Curt, Yes, you should be able to, but I haven’t tested it to confirm the time. I have an Instant Pot short ribs recipe that you might like.
Denise
Which is best Brisket or chuck?
I usually do chuck but thinking of brisket?
Wholesome Yum M
Hi Denise, It’s really up to your personal tastes. Chuck roast is from the shoulder and brisket from the lower chest. Brisket is generally fattier, which usually means more flavor. Both require a good bit of time for the connective tissues to break down. Whichever way you go, I hope you enjoy the recipe!
Danielle
I did this in my Instant Pot! I used beef stew cubes, 1less chili pepper (kids) and I didn’t have bay leaves or cloves. I also added a bit more broth to get closer to a cup of liquid. I cooked it on manual 45 min. Natural Pressure Release mostly because my husband wasn’t home yet. Everyone loved it!
Kristine
Yum is all I can say about this recipe! It was so tasty and easy to make. My family devoured it, thanks!
Beth Neels
I love Beef barbacoa. This is such an easy recipe for the crockpot and the spices and flavors are spot on. I can’t wait to make this again
Jen
We love chipotle and my older son always orders this when we go there. Thank you for saving my pocket book so I can make it at home instead.
Courtney
I love all the Mexican flavours in barbacoa, and a slow cooker is the perfect way to make this!
Kelly Anthony
I’m adding this to our menu this month. I love quick and easy but delicious meals and this copycat barbacoa looks perfect.
Michelle
Hi Maya, I’ve tried this in my slow cooker a couple of times now and absolutely loved it! I was wondering if you’d had a chance to try it in your Instant Pot since posting the recipe, and if so which settings you’d recommend.
Maya | Wholesome Yum
Thank you, Michelle! Sorry, not yet, but I have another beef recipe in the Instant Pot coming up next month.
Ariel
If preparing for meal prep, should you store the meat with the extra sauce? I’m worried letting it sit in the sauce would make the meat soggy… should we drain the sauce to store meat for meal prep?
Maya | Wholesome Yum
Hi Ariel, You could do either. I usually prefer to store it in sauce so that the meat doesn’t dry out. Barbacoa meat is already meant to be soft and juicy so don’t see any issue with storing in the sauce.
Sheri
I agree. Storing in the sauce is fine. In fact you can use it to pan fry/reheat leftovers and it stays moist.
Lori
I made this yesterday and it was a huge hit; my husband can’t keep his hands out of it! I made cilantro lime rice and a mock Chipotle dressing, grilled up some vegetables, added black beans and served it all on top of lettuce. YUM! This recipe is definitely a keeper, thanks!
Maya | Wholesome Yum
I love to hear that, Lori! Have a great day!
Amber
Thank you for the recipe! It is so delicious!
Amy
I am making this now. I followed the recipe exactly. The sauce does not even come close to covering the meat in the crockpot. Is 1/2 cup of bone broth correct?
Am I missing something?
Maya | Wholesome Yum
Hi Amy, Yes, that’s correct – it doesn’t have to cover the meat.
Mercedes Ibarra
Hello – I’m attempting to make this today, however i forgot cloves 🙁 what can i substitute this with? If any(Hopefully).
Maya | Wholesome Yum
Hi Mercedes, The flavor would be slightly different but you can leave them out if you don’t have them.
Mercedes Ibarra
Thank you! I ended up making this dish without it the first time, and it came out Delish! I actually attempted again the next day with all of the ingredients and tasted better since I had all the ingredients and added extra chipotle Chiles. I love spice lol definitely recommend this!
Erin
Can’t wait to try! Just one question – are you supposed to cut up the chipotle peppers or just set them in there.
Maya | Wholesome Yum
Hi Erin, The peppers go into the blender (with a bunch of other ingredients), so you don’t need to cut them first.
Erin
Can’t wait to try this! Just have one question – do you chop up the chipotle peppers or just set them in there whole?
Maya | Wholesome Yum
Hi Erin, They go in the blender so you can put them in whole.
Erica
I don’t usually comment on blogs much—but I have to tell you…this is, hands down, my favorite meal. I’ve been keto for close to a year, and one hard part is finding meals that the rest of my family like too. This is so versatile, it makes everyone happy. I make it nearly every week and keep leftover the the fridge—when the leftovers run low, it’s time to fire up the crockpot again. I eat your barbacoa with everything from eggs to sautéed zucchini. And it’s saved me so many times from stopping for a bunless burger on the way home—knowing I have something better at home I can whip up quickly. I’ve shared this recipe with everyone I know who is looking into keto. I probably sound a little nutty, but I thought you should know, your recipe has a special spot on my “keto keepers” pinboard!
Maya | Wholesome Yum
Thank you so much, Erica! I appreciate the kind words and it means a lot. I love your ideas for ways to use the barbacoa.
Lauren
Hello! I did everything you said but the meat is not getting tender):
Maya | Wholesome Yum
Hi Lauren, This likely means it needs to cook for longer.
Cindy Mitchell
In the crock pot now. Anxious to taste it will keep you posted!
Maya | Wholesome Yum
I hope you like it, Cindy!
Diane Smith
This recipe is FABULOUS! I served it as pictured with romaine and a few tomato slices. i also topped the dish with just a teaspoon of cotija cheese. Wonderful–so much FLAVOR!
Maya | Wholesome Yum
I am so happy to hear that, Diane! Thank you!
Deanna
This was sooooo good!! My husband is still talking about this! Thank you.
Maya | Wholesome Yum
I am so happy you liked it, Deanna! Have a great day!
Liz
I attempted to make this Monday – guess it helps to plug in the crock pot! So, I tried again Tuesday – WOW! It is so delicious!! We made our own chipotle bowls and they were fantastic. Definitely a keeper!
Maya | Wholesome Yum
I am so happy you liked it, Liz! And even happier you remembered to plug it in! 😉
Melanie
I made this recipe today and it was AMAZING!! By far the best chuck roast I have ever made. This will be the only way I will make a roast ever again. Followed recipe exactly as written. Thank you so much! Your site is where I get all my recipes.
Maya | Wholesome Yum
I am so happy to hear that, Melanie! Thanks for stopping by!
Jaz
Currently in the slow cooker! So excited! My only concern/question is whether it’ll taste different or any better/worse since I accidentally blended the bay leaves with the other ingredients?! I’m hoping it’s still as delicious! Thank you for the awesome recipe!
Maya | Wholesome Yum
Hi Jaz, The flavor won’t change, you just might notice the texture of the leaves. They don’t usually soften enough and that’s why they are meant to be removed. I hope you like the barbacoa otherwise!
Courtney
This dish was really good! I made quinoa rice to go with this, and had sour cream and cheese with it too! The adding of peppers was a little confusing in the instructions. I wasn’t sure if it was 2 peppers AND 4tsp of the adobo sauce. Or if it was 4tsp of sauce with cut up peppers. Either way I did the later choice and for my personal taste it was slightly too spicy BUT with the sour cream it was toned down. All in all it was delicious! Thank you for this recipe!!
Maya | Wholesome Yum
I am happy you liked it, Courtney! It was about 4 tsp including the peppers and sauce, but you can adjust to your liking.
Mary
Have you ever cooked this, frozen it after shredding, and then reheated? I need to make for a large group so wanted to make ahead if possible. Thanks!
Maya | Wholesome Yum
Hi Mary, I haven’t tried that. Please let me know how it goes if you try. Otherwise, how far ahead did you need to make it? It does keep well in the fridge. Or if it’s just earlier the same day, you can keep it in the slow cooker with the keep warm function.
Andrea
Oh my! I made a mistake. I use 2 medium “cans” of chipotles in adobo! It was good but extremely spicy! I could not eat much. Read carefully the recipe. It was just 2 units of chipotles in adobo, not 2 medium cans!
Maya | Wholesome Yum
Hi Andrea, Yes, that does sound spicy! I hope you’ll try it again with just the 2 peppers. 🙂
Donna
This copycat Chipotle barbacoa recipe is really looking so great. The apple cider vinegar and bay leaves add so much flavor to it. Thanks for putting it together.
Maya | Wholesome Yum
Thank you, Donna!
Nancy
Getting ready to do a roast overnight in the slow cooker and was trying to figure out what I wanted to actually do with it. I was originally thinking Italian style with some wine/mustard/thyme/sage/etc. But I think I’m going to go with a modified version of this recipe. Since it’s getting later on a Sunday evening, I will have to skip the chiles in adobo sauce and just add in a bit of cayenne and maybe a little tomato paste. In addition, I have found that high FODMAP foods really mess me up and one of the biggest culprits is garlic (so sad, since I love garlic, plus it should have great medicinal properties and I can not eat it, even after 5 years of doing GAPS protocol). The rest of the seasonings look great! I have a 4lb chuck roast getting ready to hit the slow cooker. I am going to cook this overnight, then add the seasoning in the morning when there is still 3 to 4 hours of cook time remaining. I have found that the long cook times in my slow cooker tend to cook the flavor right out of the seasonings. I usually add them the last few hours of cooking time. I won’t be shredding the meat until after cooking, and then I’ll add the shredded meat back into the sauce to soak it all up. Yum! Can’t wait. Thanks for posting the recipe.
Maya | Wholesome Yum
Thank you, Nancy! I hope you love it!
Nancy
BIG HIT! In now over 5 years of eating clean foods, this is the FIRST recipe where I actually liked the slow cooked beef and where it actually tasted like something. Husband thought this was fantastic, and the 12 year old gobbled it up. I added the meat and made a salad bowl. My 12 year old usually eats the veggies first and then picks at the meat, eventually finishing it. But this time she tried a taste of the meat, and picked through the salad to get to the meat first. This was even with my Low Fodmap modifications. I ended up eliminating the garlic, adding about 1/2 of the 7 ounce jar of tomato paste, and since I didn’t have chipotle peppers in sauce, I added in 1/4 teaspoon of cayenne powder and a 1/4 teaspoon of jalapeno powder. I added in all the seasonings plus tomato paste the last 3 to 4 hours of cook time.
I cooked a 4 lb chuck roast with a bone in. After cooking, I shredded everything and added the shredded meat back into the sauce. The meat had some kick to it with the cayenne and jalapeno, and I was worried it would be too much for the 12 year old (she likes well seasoned foods and has been upping her tolerance to “spicy” recently, but still can’t handle a lot of spiciness), but once added in with the salad fixings, it was perfect. Will definitely be adding this into the regular recipe rotation. Super easy and fast, but it tastes like I slaved over the meal. Thanks for the inspiration!
Maya | Wholesome Yum
Thank you, Nancy! I’m glad you’re family liked it!
Valeria Dombiak-Woelfel
Hello, I love this recipe. I did it in a dutch oven though. I just bought the Instant Pot. I was wondering is there any way to adjust for IP? Also, if I use the slow cook option of the IP, do you have any idea how long and what to choose? Low or normal? I heard people use normal but I never used it myself.
Maya | Wholesome Yum
Hi Valeria, I haven’t tried this in my Instant Pot yet. I’d probably opt for “low” to get that slow cooker effect, but haven’t experimented yet. Let me know how it goes if you try it!
Steve Martinez
Great recipe. I used Old Rasputin Imperial Russian Stout instead of beef broth and used boneless short ribs.
Maya | Wholesome Yum
Thank you, Steve!
Shannon
Made this for dinner tonight and it was fantastic! Keep up the good work!
Maya | Wholesome Yum
Thank you, Shannon!
Lauren
Looks so yummy! I am wanting to make this for a family that just had a baby. How spicy is it? Love Chipotle but I haven’t had their beff barbacoa. Thank you!!
Maya | Wholesome Yum
Thank you, Lauren! That’s so nice of you to do! This does come out fairly spicy – just use one Chipotle pepper instead of two to reduce the heat if you’d like.
Savannah
Hello! Recipe looks great and I am super excited to try it, but I am slightly confused. In one part of your recipe, you state not to reduce the chili powder. I do not see chili powder listed anywhere in the ingredients. How much do you use? Thank you!
Maya | Wholesome Yum
Hi Emily and Savannah, Thank you for noticing that! I apologize for the error in the post – there is no chili powder in the recipe. Originally there was (in earlier trials before the recipe was posted), but I ended up using other spices instead in the final version. So, the recipe card is correct, and I’ve now updated the post to clear the discrepancy. I hope you enjoyed the barbacoa!
Emily
How much chili powder should be in the recipe? It says not to reduce the chili powder because it adds a lot to the flavor, but chili powder is not included in the ingredients list or the recipe. I am making it now, by the way, and it smells AMAZING!!
Jen Hoo
Awesome, it looks so yummy. Wanna try it. Thank for sharing!!
Maya | Wholesome Yum
Thank you, Jen!
Aaron Clark
Barbacoa is made with cheek meat, nothing else. What you have is good but still not real barbacoa.
Maya | Wholesome Yum
Hi Aaron, Thanks for the feedback. You can definitely use cheek meat if you prefer and the rest of the recipe would stay the same. Chipotle likely doesn’t use much cheek meat in their barbacoa, because USDA regulations would require them to declare it if it’s more than a small amount, due to various risks, including mad cow disease.
Paige
Just made this along with a recipe I have with cilantro lime rice – topped with black beans, the Barbacoa beef, Monterey Jack cheese and cilantro. Came out amazing!!
Maya | Wholesome Yum
Thank you, Paige! Sounds like a delicious combination!
Sam
Just made this recipe for dinner and it was great. Followed the instructions as written and I wouldn’t change a thing. Thanks for the great recipe!
Maya | Wholesome Yum
Thank you so much, Sam!
Billie
I love your recipes! Always so good, and now I can’t wait to make this one!
Taryn
Love Chipotle! The line is always out the door at lunch time. I’ll have to make it at home now.
Sarah
Ok, this just looks amazing! My husband would love it – I will have to try it!
Kim | Low Carb Maven
This recipe sounds incredible. I have a Chipotles about 1/4 mile from my house, but have never eaten there. I’ll have to try the Barbacoa and then try your copycat recipe. Thanks.
athleticavocado
Chiptoles Barbacoa is amazing! Love that you recreated it in the slow cooker! Making ASAP 🙂
Anna
This looks amazing. Just pinned it in my crockpot recipes. Thanks, Anna
STACEY CRAWFORD
I can’t eat at Chipotle, so this would much better for me. Looks good!
Georgina
I haven’t been to a Chipotle for eons so I couldn’t compare, but the flavors in this look fantastic!
Katrin
Wow, this looks incredible! A perfect dinner.