Dutch oven Barbacoa
This post may contain affiliate links. For more information, please see our disclosure policy.
Dutch Oven Barbacoa is an easy way to make this extremely flavorful shredded beef! Serve in tacos, enchiladas, nachos or even in Beef & Noodles. You’ll love the spicy chili sauces that every bite is drenched in!
What You Will ❤️ About Dutch Oven Barbacoa
- Tender Shredded Beef – slow cooking chuck roast is the key to a tender shredded beef
- Flavor Bomb! The chili paste becomes the au jus that the chuck roast takes a sauna bath in – and with garlic, cumin, lime, chipotles in adobo and more!
- Versatile – once you’re done you have a big pot of shredded meat that can make so many different dishes!
Ingredients for Dutch Oven Barbacoa
First we’ll start with a Chili Paste in a blender and then we’ll add our chuck roast! Here’s what you need to make this delicious Barbacoa dish!
Chili Paste Ingredients – so many delicious flavors!
- Apple cider vinegar – you could use regular vinegar but I would strongly reco the apple cider
- Garlic – fresh garlic is essential for this recipe!
- Mexican oregano or marjoram – resist the urge to use regular oregano – you can find Mexican oregano in many stores but, surprisingly, marjoram is the closest substitute!
- Lime – Load up on fresh limes for the recipe and for serving! You could also add some orange juice and lemon juice – it’s all about the citrus!
- Ground Cumin – my absolute favorite seasoning – the aroma is the best!!!
- Mild chili powder – If you like it spicier, you can add a hotter version
- Chipotles in Adobo Sauce – we’re gonna use a few of these guys – but no worries – it’s still not super hot – unless you want it to be!
- Kosher Salt & Black Pepper
Barbacoa Ingredients
- Beef chuck roast – this is my favorite cut because it has some fat which breaks down and make the meat more tender. But you can also use bottom blade roast, tri-tip or rump roast. They are typically around 3 lb.
- Vegetable oil
- Beef stock or beef broth – you could sub water if needed
How to serve Beef Barbacoa
I had something similar when visiting friends from Ecuador – but that was made with goat! This shredded beef is so tender – I made up some tacos right off the rip! But there are more ways to serve it. Here are my favorite options:
- Beef & Noodles – I typically make these Beef & Noodles with the Italian Beef but this Barbacoa is a great match!
- Enchiladas – swap out the chicken in these enchiladas for barbacoa!
- Tacos – of course you can make some tacos! i made mine with cilantro, pickled red onion and sour cream
- Nachos – make these Trash Can Nachos even better by layering in some shredded barbacoa!
How to make Beef Barbacoa in a Dutch Oven
This recipe does take a few hours but good things come to those who wait! You can’t speed up that process for breaking down meat and expect it to be super juicy and tender. I promise – it’s worth the wait! Here’s how we’ll make Barbacoa:
- Combine the cider vinegar, garlic, marjoram, cumin, chili powder, lime juice, chipotle peppers, salt and enough water to make a smooth paste in a blender. Blend until smooth.
- Pre-heat your oven to 275º.
- On medium high heat, add oil to the Dutch oven. Place chuck roast in the hot Dutch oven and sear on all sides – about 2 minutes per side.
- Remove the roast from the pot and set on a large plate.
- Adjust your heat to medium low. Do not remove the fat in the pot. Pour the chili vinegar paste from blender and 1/4 cup beef stock into the pan. Stir and cook for about 2-3 minutes, scraping up any browned bits on the bottom of the pot and simmer.
- Add remaining beef stock and stir to combine. Return the browned roast to the dutch oven. Spoon sauce over roast so it’s coated and bring to a simmer.
- Cover Dutch oven and place in the preheated oven.
- Braise beef for 2-3 hours. Every hour, open pot and turn beef.
- After 2nd turn, check beef with a meat thermometer. When the internal temperature of the chuck roast is 210º, it should be fork tender and ready. My chuck roast was 3 lb and only took 2 hours. Check every 20-30 minutes until ready.
- When beef is at internal temp of 210º, remove pan from the oven. Remove the beef from the pot and place into a large bowl and let cool for 10 minutes. Shred beef into bite-sized pieces. Discard any excess fat from center of roast.
- Return shredded beef and liquid to the pot. Bring to a simmer and cook 5 minutes to reheat.
- Serve on corn tortillas for tacos, chips for nachos, burritos, quesadillas, salads and more! Add cotija cheese, pickled red onions, cilantro to make it even tastier and a squeeze of fresh lime juice!
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
How do you store and reheat leftover barbacoa?
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can store in the freezer up to three months. Reheat in the microwave for 1-2 minutes.
Can you make this in an instant pot?
I’m sure you can – I’m just not an IP fan!
Could you make this is a slow cooker?
Yes – it will likely take more like 3-4 hours in a slow cooker. Add to slow cooker after browning the roast in the dutch oven.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Dutch Oven Recipes
Side Dishes for Barbacoa Beef
Dutch Oven Beef Barbacoa
Dutch Oven Barbacoa is an easy way to make this extremely flavorful shredded beef! Serve in tacos, enchiladas, nachos or even in Beef & Noodles. You'll love the spicy chili sauces that every bite is drenched in!
Equipment
Ingredients
Chili Paste
- 1/4 cup apple cider vinegar
- 4 cloves garlic
- 1 tsp Mexican oregano or marjoram
- 1 lime juiced
- 2 tsp cumin
- 1/4 cup chili powder
- 1-3 chipotles in adobo pepper individual peppers – not whole can plus some of the adobo puree – depending on how spicy you like it.
- 1 tsp salt
Beef Barbacoa
- 3 lbs beef chuck roast
- 1-2 Tbsp vegetable oil
- 2 cups beef stock
Instructions
- Combine the cider vinegar, garlic, marjoram, cumin, chili powder, lime juice, chipotle peppers, salt and enough water to make a smooth paste in a blender. Blend until smooth.1/4 cup apple cider vinegar, 4 cloves garlic, 1 tsp Mexican oregano, 1 lime, 2 tsp cumin, 1/4 cup chili powder, 1-3 chipotles in adobo pepper, 1 tsp salt
- Pre-heat your oven to 275º.
- On medium high heat, add oil to the Dutch oven. Place chuck roast in the hot Dutch oven and sear on all sides – about 2 minutes per side.1-2 Tbsp vegetable oil, 3 lbs beef chuck roast
- Remove the roast from the pot and set on a large plate.
- Adjust your heat to medium low. Do not remove the fat in the pot. Pour the chili vinegar paste from blender and 1/4 cup beef stock into the pan. Stir and cook for about 2-3 minutes, scraping up any browned bits on the bottom of the pot and simmer.2 cups beef stock
- Add remaining beef stock and stir to combine. Return the browned roast to the dutch oven. Spoon sauce over roast so it’s coated and bring to a simmer.
- Cover Dutch oven and place in the preheated oven.
- Braise beef for 2-3 hours. Every hour, open pot and turn beef.
- After 2nd turn, check beef with a meat thermometer. When the internal temperature of the chuck roast is 210º, it should be fork tender and ready. My chuck roast was 3 lb and only took 2 hours. Check every 20-30 minutes until ready.
- When beef is at internal temp of 210º, remove pan from the oven. Remove the beef from the pot and place into a large bowl and let cool for 10 minutes. Shred beef into bite-sized pieces. Discard any excess fat from center of roast.
- Return shredded beef and liquid to the pot. Bring to a simmer and cook 5 minutes to reheat.
- Serve on corn tortillas for tacos, chips for nachos, burritos, quesadillas, salads and more! Add cotija cheese, pickled red onions, cilantro to make it even tastier and a squeeze of fresh lime juice!
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 0.6cupCalories: 359kcalCarbohydrates: 6gProtein: 35gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 117mgSodium: 670mgPotassium: 849mgFiber: 3gSugar: 1gVitamin A: 2226IUVitamin C: 3mgCalcium: 69mgIron: 5mg
Tried this recipe?Let us know how it was!
