Freezer to Slow Cooker Barbacoa Beef

Freezer to Slow Cooker Barbacoa Beef

If you like cumin and spicy food, then you’ll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano.


  • 3 Tbls. minced garlic
  • 1/2 medium onion
  • ¼ cup lime juice (juice from 1 lime)
  • 2-4 tbsp chiptoles in adobo sauce
  • 1 tbsp ground cumin
  • 1 tbsp ground oregano
  • 2 1/2 teaspoons kosher salt
  • 1 tsp black pepper
  • 1 tsp oil
  • 1/2 tsp ground cloves
  • 1 cup beef broth or light beer
  • 3 lbs beef eye of round or bottom round roast, fat trimmed



  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Place garlic through beer in a blender and puree until smooth.
  3. Place beef roast, marinade in a Gallon Freezer Ziploc bag.
  4. Remove as much air as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into slow cooker.
  3. Cook on “low” setting for 8 hours until the meal is tender and shreds easily with a fork.
  4. Add salt and additional cumin to taste.  Top with a squeeze of lime.

Serving Note: Serve over Basmati rice and Corn Salad (see Recipe here) or salsa.