Slow-Cooker Beef Barbacoa with Pickled Red Onions and Cilantro Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Tender shredded beef slow-cooked in a smoky, spicy adobo sauce, served with tangy pickled red onions and fragrant cilantro lime rice for a satisfying Mexican meal. This mexican-inspired beef ready in about 500 minutes pairs beef broth, minced garlic cloves, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, trimmed and cut into large chunks beef chuck roast
• 3 peppers, chopped chipotle peppers in adobo
• 1 cup beef broth
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 medium, thinly sliced red onion
• 1 cup white vinegar
• 1 tbsp sugar
• 1/2 cup chopped cilantro
• 2 cups uncooked long grain white rice
• 3 tbsp lime juice
• 1 tbsp vegetable oil

Instructions

1. Step 1: In a blender, combine 3 chopped chipotle peppers in adobo, 1 cup beef broth, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tbsp apple cider vinegar, 1 1/2 tsp salt, and 1 tsp black pepper. Blend until smooth.
2. Step 2: Place 3 lbs beef chuck roast chunks in a slow cooker. Pour the adobo sauce over the beef and toss to coat. Cover and cook on low for 8 hours until beef is tender and shreds easily.
3. Step 3: While beef cooks, prepare pickled onions by combining 1 cup white vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl. Stir until sugar dissolves. Add 1 medium thinly sliced red onion and let sit at room temperature for at least 30 minutes.
4. Step 4: Rinse 2 cups long grain white rice under cold water. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add rice and toast for 2 minutes, stirring frequently.
5. Step 5: Add 4 cups water and a pinch of salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
6. Step 6: Remove rice from heat and fluff with a fork. Stir in 3 tbsp fresh lime juice and 1/2 cup chopped cilantro.
7. Step 7: Shred the beef with two forks and mix with the cooking juices before serving. Plate the barbacoa over the cilantro lime rice and garnish with pickled red onions.