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Slow Cooker Barbacoa

*adapted from Barbacoa Recipe - Give me some oven Servings: 8

Recipe courtesy of Graze the Prairie


  • 3 pounds Graze the Prairie Grass-Fed Beef Roast

  • 4 cloves garlic (minced)

  • 2 chipotles in adobo sauce (chopped; add more if you enjoy spicy foods!)

  • 1 can (4 oz) diced green chiles (choose your level of mild, medium or hot)

  • 1 small onion (finely diced)

  • 1/4 cup fresh lime juice

  • 2 Tb. apple cider vinegar

  • 3 bay leaves

  • 1 Tb. ground cumin

  • 1 Tb. oregano

  • 2 tsp sea salt

  • 1 tsp black pepper

  • 1/4 tsp ground cloves

  • 1/2 cup beef broth or water


  1. Cut roast into 3-4 inch chunks and add to slow cooker.

  2. Add all the other ingredients and toss gently to combine.

  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours until the beef is tender and falls apart easily when shredded with a fork.

  4. When meat is tender, using two forks, shred into bite-size pieces.

  5. Cover and let the shredded barbacoa soak up the juices for about 10 minutes.

  6. Serve and enjoy!


This barbacoa recipe makes great street tacos, topped with your favorite toppings, burrito bowls served over rice or made into quesadillas. Make sure to prepare enough for leftovers for a day, or two. I promise you won't regret it.

This recipe is a little bit spicy, but you can easily adjust the level of heat by adjusting the amount of chipotles in adobo (don't leave them out) and the heat of your green chiles.

Bon Appetit!


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