Crockpot Cheddar Rotel Jalapeño Beef Barbacoa Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 2-inch cubes if they aren't already. Measure the pickled jalapeños and shred the cheddar cheese.

Have the fire-roasted tomatoes and cream cheese ready at room temperature for easier handling, though cold is fine. No need to brown the beef — the slow cooker does all the work. Set out a cutting board and two forks for shredding later.

Instructions

Layer the ingredients

1. 1Layer the ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker in a single layer. Pour the fire-roasted diced tomatoes with green chiles over the beef, then scatter the sliced pickled jalapeños over the top. Place the block of cream cheese in the center of the mixture.
   Look for The beef is covered with tomatoes and jalapeños, with the cream cheese block sitting in the middle.
   Tip No need to stir at this point. The cream cheese will melt and blend as it cooks.
2. 2Add the cheddar
   Sprinkle the shredded sharp cheddar cheese evenly over the top of the mixture, covering the cream cheese and beef completely.
   Look for The cheddar forms a blanket over the other ingredients.
   Tip Use freshly shredded cheddar for the smoothest melt.

The raw beef cubes are covered in a chunky layer of tomatoes and jalapeños, with the cream cheese block sitting in the center like a snowy island. The cheddar is scattered on top, creating a yellow blanket. The ingredients look fresh and vibrant, and the aroma is tangy and slightly spicy.

Slow-cook and shred

3. 3Slow-cook on low
   Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender and easily shreds. Do not open the lid during cooking except to check at the end. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the beef is falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a faster option, cook on high for 4-5 hours, but low yields the most tender meat.
4. 4Shred the beef
   Once the beef is fork-tender, remove it from the slow cooker and place it on a cutting board. Shred the beef with two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir to combine with the sauce.
   Look for The beef shreds easily and is coated with the creamy sauce.
   Tip Shred the beef while it is still hot; it will be easier to handle.

After 8 hours, the slow cooker is bubbling gently, and the aroma is rich and savory. The beef is fork-tender and pulls apart easily.

The sauce is a creamy, orange-tinted mixture with visible bits of tomato and jalapeño. The cream cheese and cheddar have completely melted, creating a smooth, glossy sauce.

Finish and serve

5. 5Finish and serve
   Stir the sauce well to ensure the cream cheese and cheddar are fully melted and smooth. Serve the barbacoa over cilantro-lime rice or in warm tortillas, with extra pickled jalapeños and cheese if desired.
   Look for The sauce is thick, creamy, and bubbling.
   Tip Taste and adjust salt, if needed, before serving.

The shredded beef is fully coated in the creamy, cheesy sauce. The sauce is thick enough to cling to the meat but still pourable. The dish looks like a hearty, comforting stew with a golden hue. The smell is irresistible — smoky, cheesy, and slightly spicy. Serve immediately.

Common mistakes

A common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Resist the urge until the 8-hour mark. Another pitfall is using pre-shredded cheese, which may not melt as smoothly.

Also, don't skip the pickled jalapeños — they add essential acidity and heat. Finally, be sure to shred the beef while it's hot; if it cools too much, it becomes harder to shred.

How to tell it’s done

The barbacoa is done when the beef is fork-tender and easily shreds with no resistance. The internal temperature of the beef should reach at least 145°F (63°C), though slow-cooking will bring it well above that.

The sauce should be thick, creamy, and bubbling around the edges. Let the beef rest for 3 minutes before shredding to allow the juices to redistribute.

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