Slow Cooker Pepper Jack Black Bean Beef Barbacoa

This slow cooker beef barbacoa is the ultimate set-it-and-forget-it dinner. Cubed beef chuck simmers all day with black beans, fire-roasted corn, and a rich tomato salsa, then gets blanketed in queso blanco and pepper jack cheese. The result is a creamy, cheesy, fall-apart tender meal that needs just 10 minutes of prep.

For busy weeknights, nothing beats a dump-and-go slow cooker meal. This recipe layers beef chuck cubes with pantry staples—beans, corn, salsa, and two kinds of cheese—then lets the slow cooker do all the work.

After 8 to 10 hours, the beef shreds effortlessly and the sauce becomes a luscious, cheesy coating. Serve it over rice, with tortilla chips, or tucked into warm tortillas for a crowd-pleasing dinner.

Ingredients

Why this recipe works

The combination of beef chuck and slow, low heat is what makes this dish so tender. Chuck is a well-marbled cut that breaks down during long cooking, turning into melt-in-your-mouth shreds.

The beans and corn add texture and absorb the savory sauce, while the queso blanco and pepper jack melt into a creamy, slightly spicy coating that clings to every bite.

Because everything cooks together in one pot, the flavors meld and deepen without any extra steps. The salsa provides acidity and smokiness, the cheese adds richness, and the beef contributes its own deep, beefy flavor. The result is a complex, comforting dish that tastes like it simmered for hours—because it did, but without any babysitting.

Notes and substitutions

The video calls for beef chuck cubes, which are ideal for slow cooking because they become tender and shred easily. If you can't find pre-cubed beef, buy a chuck roast and cut it into 2-inch pieces.

Black beans can be canned and rinsed, or cooked from dry beforehand. Fire-roasted corn adds a subtle smokiness; frozen or canned corn works too.

For the salsa, choose a chunky roasted red tomato variety for the best texture and flavor. The queso blanco dip should be warm when added so it blends seamlessly; if it's cold, it may clump slightly.

Pepper jack cheese provides a gentle heat—feel free to use regular Monterey Jack for a milder version. All these ingredients are widely available at any supermarket.

• beef chuck cubes: Use boneless beef short ribs or brisket, cut into large chunks; they will shred just as well.
• fire-roasted corn: Frozen corn, thawed, or canned corn, drained, work fine; add a pinch of smoked paprika for a roasted flavor.
• queso blanco dip: Use a store-bought white queso or make a quick homemade version with white American cheese and milk.
• pepper jack cheese: Monterey Jack with a few dashes of hot sauce or sliced jalapeños gives a similar kick.

Equipment

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