Crockpot Cheddar Enchilada Beef Barbacoa Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 1-inch cubes if not already done. Drain and rinse the pinto beans. Soften the cream cheese by leaving it at room temperature for 30 minutes, or microwave in 10-second bursts.

Shred the cheddar cheese if using a block. Have all ingredients measured and ready to go. No need to preheat the slow cooker—just layer everything in.

Instructions

Layering and Slow Cooking

1. 1Layer the Ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Pour the red enchilada sauce over the beef, then add the drained pinto beans. Place the block of cream cheese in the center of the mixture and scatter the shredded cheddar over the top.
   Look for The beef is covered with sauce, beans, and cheese, with the cream cheese block visible in the middle.
   Tip For easier cleanup, line the slow cooker with a disposable liner.
2. 2Cover and Cook on Low
   Cover the slow cooker and cook on low heat for 8 hours, or until the beef is fork-tender and shreds easily. Do not lift the lid during cooking to allow the heat to build.
   Look for The sauce is bubbling gently around the edges, and the cheese is melted into a creamy sauce.
   Tip If the slow cooker runs hot, check at 7 hours to avoid overcooking.

At the end of this phase, the slow cooker is full of raw ingredients: beef, sauce, beans, and cheese. The cream cheese block sits in the center, and the cheddar is scattered on top.

The slow cooker is covered and set to low. The cooking time is long, so the kitchen will slowly fill with the aroma of enchilada sauce and melting cheese.

Shredding and Resting

3. 3Shred the Beef
   Once the beef is tender, use two forks to shred the chuck cubes directly in the slow cooker. Stir the shredded beef into the sauce and beans until everything is well combined and coated in the cheesy enchilada sauce. Let it rest for 3 minutes before slicing.
   Look for The beef pulls apart easily and the sauce is thick and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Remove any large pieces of fat or gristle before shredding.
4. 4Let the Beef Rest
   After shredding, let the beef rest in the warm slow cooker for at least 3 minutes before serving. This allows the juices to redistribute and ensures the meat stays moist.
   Look for The beef is resting in the sauce, and the steam rises gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is part of the cooking process—don't skip it.

After 8 hours, the beef is fork-tender and shreds easily. The sauce is bubbly and the cheese has melted into a creamy, crimson sauce. The beef is shredded and stirred into the sauce. After resting, the meat is juicy and ready to serve. The texture is rich and the flavors are fully melded.

Serving

5. 5Serve and Enjoy
   Serve the barbacoa over cilantro-lime rice or with warm tortillas, if desired. Spoon extra sauce over the top and enjoy while hot.
   Look for The beef is tender and glistening with the red enchilada cheese sauce.
   Tip For a low-carb option, serve over cauliflower rice or in lettuce cups.

The barbacoa is served hot over rice or in tortillas. The beef is tender, the sauce is creamy and coats every bite. The dish is visually appealing with the deep red sauce and melted cheese. The aroma is irresistible, and the taste is satisfying and comforting.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and lengthens cooking time. Another is using lean beef, which can become dry instead of tender.

Also, avoid over-stirring the dish before the beef is fully cooked, as this can break up the meat prematurely. Finally, don't skip the rest time after shredding—it locks in the juices.

How to tell it’s done

The barbacoa is done when the beef is fork-tender and can be shredded easily with two forks. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but it will likely be much higher after 8 hours.

The sauce should be thick, creamy, and well combined. If the sauce seems thin, leave the lid off for 30 minutes on high to reduce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest