Slow Cooker Barbacoa Beef Bowls with Rice and Avocado

Quick Recipe Version (TL;DR)

• Yield: 8 bowls
• Prep Time: 20 minutes
• Cook Time: 8 hours (Low) or 4–5 hours (High)
• Total Time: 8 hours 20 minutes

Quick Ingredients

• 3 lb beef chuck roast, trimmed and cut into 4 chunks
• 2 1/2 tsp kosher salt, 1 tsp black pepper
• 1 tbsp neutral oil
• 1 medium onion (roughly chopped)
• 4 chipotles in adobo + 2 tbsp adobo sauce
• 6 garlic cloves
• 1 cup low-sodium beef broth
• 1/4 cup fresh lime juice, 2 tbsp apple cider vinegar
• 2 tsp ground cumin, 1/4 tsp ground cloves
• 3 bay leaves
• 1 large red onion, 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp kosher salt
• 7–8 cups cooked white rice
• 2 ripe avocados, sliced; chopped cilantro; lime wedges

Do This

• 1) Pickle onions: combine 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt; pour over 1 sliced red onion; rest 30 minutes.
• 2) Blend sauce: onion, chipotles + adobo, garlic, broth, lime juice, vinegar, cumin, cloves.
• 3) Season beef with salt/pepper; sear in 1 tbsp oil, 3–4 minutes per side.
• 4) Slow cook beef with blended sauce and bay leaves: Low 8 hours (or High 4–5) until fork-tender.
• 5) Shred beef; reduce cooking juices to a glossy sauce; toss back with beef.
• 6) Serve over rice with pickled onions, avocado, cilantro, and lime.

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Why You’ll Love This Recipe

• Slow cooker convenience: set it and forget it, then come home to tender, shreddable beef.
• Bold, balanced flavor: smoky chipotles, bright lime, warm cumin, and a whisper of cloves.
• Meal-prep friendly: leftovers reheat beautifully and freeze well.
• Restaurant-level bowls at home with simple, everyday ingredients.

Grocery List

• Produce: Yellow/white onion, red onion, garlic, limes, cilantro, 2 ripe avocados
• Dairy: Optional cotija or sour cream (for topping)
• Pantry: Beef chuck roast, chipotles in adobo, apple cider vinegar, low-sodium beef broth, long-grain white rice, ground cumin, ground cloves, bay leaves, kosher salt, black pepper, sugar, neutral oil

Full Ingredients

Barbacoa Beef (Slow Cooker)

• 3 lb beef chuck roast, trimmed and cut into 4 large chunks
• 2 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 1 medium yellow or white onion, roughly chopped
• 4 chipotle peppers in adobo, plus 2 tbsp adobo sauce
• 6 garlic cloves
• 1 cup low-sodium beef broth
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp apple cider vinegar
• 2 tsp ground cumin
• 1/4 tsp ground cloves
• 3 bay leaves
• Optional: 1 tsp dried oregano (preferably Mexican), extra salt to taste at the end

Quick Pickled Red Onions

• 1 large red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• Optional add-ins: a pinch of dried oregano or a few black peppercorns

Cilantro-Lime Rice

• 2 1/2 cups long-grain white rice, rinsed until the water runs clear
• 3 3/4 cups water
• 1/2 tsp kosher salt
• 1 tbsp neutral oil or unsalted butter
• 1 tsp lime zest + 1 tbsp fresh lime juice
• 1/4 cup finely chopped cilantro

For Serving

• 2 ripe avocados, sliced
• Chopped fresh cilantro
• Lime wedges
• Optional: cotija or sour cream, radishes, jalapeño slices

Step-by-Step Instructions

Step 1: Make quick pickled red onions

Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp kosher salt to a simmer over medium heat, stirring to dissolve. Pour the hot liquid over the onions (add optional oregano or peppercorns if using). Press onions down so they’re submerged, then let stand at room temperature for at least 30 minutes while the beef cooks. They’ll turn bright pink and tangy.

Step 2: Blend the barbacoa sauce

In a blender, combine the chopped onion, chipotle peppers plus adobo, garlic, beef broth, lime juice, apple cider vinegar, cumin, cloves, and optional oregano. Blend until very smooth and pourable, 30–60 seconds. Taste; it should be smoky, tangy, and lightly spicy.

Step 3: Season and sear the beef

Pat the chuck roast chunks dry. Season all over with 2 tsp of the kosher salt and the black pepper. Heat the oil in a large skillet over medium-high heat until shimmering. Sear the beef until deeply browned, 3–4 minutes per side. Transfer the browned beef to the slow cooker.

Step 4: Slow cook until shreddable

Pour the blended sauce over the beef, turning to coat. Tuck in the bay leaves. Cover and cook on LOW for 8 hours (or on HIGH for 4–5 hours) until the beef is very tender and easily pulls apart with two forks. Avoid lifting the lid during cooking to keep the heat consistent.

Step 5: Cook the cilantro-lime rice

About 30 minutes before the beef is done, combine rinsed rice, water, salt, and oil/butter in a medium saucepan. Bring to a boil, stir once, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork, then fold in lime zest, lime juice, and cilantro.

Step 6: Shred beef and reduce the juices

Transfer the beef to a board and discard bay leaves. Skim excess fat from the cooking liquid. Shred the beef with two forks. Optional but recommended: pour the cooking liquid into a saucepan and simmer over medium-high heat until slightly thickened and glossy, about 8–10 minutes. Toss the shredded beef with enough reduced sauce to coat, and season with the remaining 1/2 tsp salt or to taste.

Step 7: Adjust seasoning

Taste the barbacoa. Add a squeeze of lime for brightness, a pinch of salt for depth, or a spoon of adobo sauce for more heat. If it’s too tangy for your taste, balance with a tiny pinch of sugar or honey.

Step 8: Build your bowls

Scoop rice into bowls. Pile on the barbacoa beef and spoon extra sauce over the top. Add pickled red onions and avocado slices. Garnish with cilantro and serve with lime wedges. Enjoy immediately.

Pro Tips

• Searing is worth it: Browning the beef first develops deep flavor that stands up to slow cooking.
• Reduce the sauce: A quick reduction concentrates the smoky-chipotle flavors and makes the beef glossy.
• Heat control: Start with 4 chipotles; add more adobo to taste after cooking if you want it spicier.
• For crispy edges: Spread shredded beef on a sheet pan and broil 3–5 minutes before saucing.
• Use low-sodium broth so you can season precisely at the end.

Variations

• Instant Pot: Sear on Sauté, pressure cook 45 minutes on High, natural release 15 minutes. Shred and reduce sauce on Sauté.
• Taco night: Spoon barbacoa into warm tortillas with onions, avocado, and cilantro. Great for nachos or quesadillas too.
• Lighter bowl: Serve over cauliflower rice or crisp greens instead of white rice.

Storage & Make-Ahead

Refrigerate barbacoa in its sauce for up to 4 days or freeze for up to 3 months (cool completely before freezing). Reheat gently on the stovetop with a splash of broth or water. Pickled onions keep up to 2 weeks refrigerated. Cooked rice keeps 4 days in an airtight container. For make-ahead, cook the beef a day early; it shreds even more easily when chilled, and the flavors deepen overnight.

Nutrition (per serving)

Approximate for 1 bowl (1 cup cooked rice, 1/8 of beef, 1/4 avocado, sauce and onions): 610 calories; 32 g protein; 41 g carbohydrates; 30 g fat; 5 g fiber; 980 mg sodium. Values will vary with exact ingredients and salt levels.