Slow Cooker Monterey Jack Beef Barbacoa

This slow cooker beef barbacoa is the ultimate set-it-and-forget-it dinner. Cubes of beef chuck simmer low and slow with fire-roasted tomatoes, pickled jalapeños, sour cream, and Monterey Jack until the meat is spoon-tender and the sauce is creamy and rich. Serve it piled onto warm tortillas for a weeknight meal that feels like a fiesta.

This recipe is pure simplicity: layer the beef, tomatoes, jalapeños, sour cream, and cheese in the slow cooker, cover, and walk away. The slow cooker does all the work, turning tough beef chuck into melt-in-your-mouth shreds.

The fire-roasted tomatoes and pickled jalapeños add a bright, tangy kick, while the sour cream and Monterey Jack create a silky, cheesy sauce. Serve it in tortillas, over rice, or on its own — it's a versatile, hands-off dinner that delivers big flavor with minimal effort.

Ingredients

Why this recipe works

The slow cooker is the perfect tool for beef chuck. This cut is full of connective tissue that breaks down over long, moist heat, turning chewy cubes into tender, shreddable meat. Cooking on low for 8 to 10 hours allows the collagen to melt into gelatin, giving the sauce body and the beef a silky texture that can't be rushed.

Layering the ingredients without stirring keeps the flavors distinct during the first hours of cooking. The tomatoes and jalapeños release their juices as they heat, creating a flavorful liquid that the beef cooks in.

The sour cream and cheese melt into a creamy sauce that coats the shredded meat at the end, so every bite is rich and satisfying.

Notes and substitutions

Beef chuck is the best choice for this recipe because it has enough fat and connective tissue to stay moist during the long cooking time. If you use a leaner cut like sirloin, the meat can dry out.

Cut the beef into uniform 1-inch cubes so they cook evenly. Fire-roasted diced tomatoes with green chiles add a smoky, slightly spicy note; if you prefer a milder dish, use regular diced tomatoes and omit the chiles.

Pickled jalapeños bring tang and heat that mellow as they cook. You can adjust the amount to taste, or use fresh jalapeños for a brighter, sharper bite.

Full-fat sour cream and Monterey Jack cheese create the creamiest sauce; reduced-fat versions may separate or turn grainy. For a spicier kick, substitute pepper Jack for some or all of the Monterey Jack.

• beef chuck: Beef stew meat or brisket, cut into cubes
• fire-roasted diced tomatoes with green chiles: Regular diced tomatoes plus 1 (4 oz) can chopped green chiles
• pickled jalapeños: Fresh jalapeño slices plus 1 tbsp pickling liquid
• Monterey Jack cheese: Pepper Jack for extra heat or sharp cheddar for a sharper flavor

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Serving spoon