Now let’s talk about a recipe that’s about to become your slow cooker’s best friend. This Weight Watchers-friendly Chipotle-style barbacoa beef is so tender, so flavorful, and so hands-off, you’ll wonder why you ever bothered with takeout.

Why This Recipe Works

Zero fuss, maximum flavor: The slow cooker does all the work while you binge-watch your favorite show.
Weight Watchers-friendly: Lean beef and smart seasoning keep points in check without sacrificing taste.
Meal prep hero: Pile it into tacos, bowls, or salads all week long.
Better than Chipotle (sorry, not sorry): Homemade means controlling the heat, the salt, and the portion sizes.
Freezer-friendly: Make a double batch and thank yourself later.

Ingredients

2 lbs lean beef chuck roast, trimmed of excess fat and cut into 2-inch chunks
1 cup low-sodium beef broth
4 chipotle peppers in adobo sauce, minced (plus 1 tbsp sauce from the can)
1 small white onion, diced
4 garlic cloves, minced
2 tbsp apple cider vinegar
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
2 bay leaves
1/4 cup fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)

Equipment Needed

6-quart slow cooker
Sharp knife + cutting board
Measuring spoons and cups
Tongs or a slotted spoon
Small mixing bowl

Instructions

Step 1: Brown the Beef (Yes, It’s Worth It)

Heat a large skillet over medium-high heat (no oil needed if your beef has a little marbling). Add the beef chunks in a single layer—don’t crowd the pan!—and sear for 3-4 minutes per side until deeply browned. This isn’t just for looks; browning = flavor. Transfer the beef to the slow cooker. Pro tip: Deglaze the skillet with a splash of beef broth, scraping up those crispy bits, and pour it into the slow cooker too. Bonus flavor points!

Step 2: Build the Sauce (a.k.a. Liquid Gold)

In a small bowl, whisk together the beef broth, minced chipotles, adobo sauce, apple cider vinegar, cumin, oregano, salt, and black pepper. Pour this over the beef in the slow cooker. Add the diced onion, minced garlic, and bay leaves, stirring gently to combine. Pro tip: Wear gloves when handling chipotles—unless you enjoy accidentally rubbing your eyes later and regretting every life choice.

Step 3: Slow Cook to Tender Perfection

Cover and cook on LOW for 8 hours or HIGH for 4–5 hours. The beef is ready when it shreds easily with a fork. No peeking before the 4-hour mark—slow cookers hate drafts, and we hate dry beef.

Step 4: Shred and Soak Up the Goodness

Remove the bay leaves. Use two forks to shred the beef directly in the slow cooker, letting it soak up all that smoky, spicy juice. Pro tip: If the sauce seems too thin, turn the slow cooker to HIGH, uncover, and let it reduce for 15–20 minutes while you prep toppings.

Step 5: Serve Like a Boss

Pile the barbacoa into whole-wheat tortillas, over cauliflower rice, or atop a salad. Garnish with fresh cilantro and a squeeze of lime.

Tips and Tricks

Chipotle control: Love heat? Add an extra pepper. Sensitive to spice? Scrape the seeds out of the chipotles before mincing.
Fat management: For a leaner dish, refrigerate the cooked beef overnight, then skim the solidified fat off the sauce before reheating.
Texture hack: If you prefer crispy edges, spread the shredded beef on a baking sheet and broil for 2–3 minutes.
Garlic upgrade: Swap minced garlic for roasted garlic for a mellower, sweeter flavor.
Time saver: Dump everything in the slow cooker frozen (yes, frozen!) and add an extra hour to the cook time.

Recipe Variations

Pork swap: Use pork shoulder instead of beef for a carnitas-style twist.
Instant Pot version: Cook on HIGH pressure for 60 minutes, then natural release for 15.
Tropical vibes: Add 1/2 cup crushed pineapple for sweetness to balance the heat.
Low-carb it: Serve in lettuce wraps or over zucchini noodles.
Breakfast upgrade: Top a sweet potato with barbacoa, a fried egg, and avocado.

Frequently Asked Questions

Can I make this in the oven?
Absolutely! Braise it in a Dutch oven at 300°F for 3–4 hours, covered, until fork-tender. Check the liquid level occasionally—you may need to add a splash more broth.

How many Weight Watchers points is this?
With lean beef and no added oil, it’s roughly 4–5 points per serving (about 3/4 cup shredded beef). Always double-check with your plan’s calculator.

Can I freeze the leftovers?
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat with a splash of broth to revive the juiciness.

Summary

This Weight Watchers Slow Cooker Barbacoa Beef is smoky, spicy, and stupidly easy. Perfect for tacos, bowls, or sneaking straight from the fridge at midnight.