Slow Cooker Pepper Jack Black Bean Beef Barbacoa Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 2-inch cubes if not already done. Rinse and drain the canned black beans. If using frozen corn, thaw it.

Warm the queso blanco dip in a small saucepan or microwave until it's pourable. Have all ingredients measured and ready, as the assembly takes just a few minutes. The slow cooker should be clean and dry.

Instructions

Layer and Top

1. 1Layer the Beef and Vegetables
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker in an even layer. Scatter the rinsed black beans and fire-roasted corn over the meat. Pour the chunky roasted red tomato salsa evenly over the top, making sure the beef is mostly covered.
   Look for The beef is nestled under a colorful layer of beans, corn, and salsa.
   Tip No need to stir—layering helps the beef cook evenly and absorb the flavors as it simmers.
2. 2Add the Cheeses
   Pour the warm queso blanco dip over the top of the salsa, then sprinkle the shredded pepper jack cheese evenly over the entire surface. The cheese will melt and create a creamy sauce as it cooks.
   Look for The top is covered with a blanket of white and yellow cheese.
   Tip Warming the queso dip before adding helps it blend more smoothly into the sauce.

After assembling, the slow cooker contains a colorful layer of beef, beans, corn, salsa, and a blanket of cheese.

The ingredients look vibrant and the queso and pepper jack are piled on top. At this point, everything is raw, but the setup is complete and ready to cook.

Slow Cook

3. 3Slow Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, or until the beef is fork-tender and easily shreds. The internal temperature of the beef should reach at least 145°F (63°C) for safety, but it will be much higher after the long cook. Do not open the lid during cooking to maintain even heat. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently around the edges and the kitchen smells rich and savory.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low gives the collagen in the beef time to break down, resulting in tender shreds.

During cooking, the slow cooker will start to bubble gently around the edges. The aroma of salsa and cheese fills the kitchen. By the end, the beef should be fork-tender and the sauce should be bubbling and slightly thickened. Avoid opening the lid to check too often.

Shred and Serve

4. 4Shred the Beef
   Using two forks, shred the beef directly in the slow cooker, mixing it with the beans, corn, and cheesy sauce. If the sauce seems thin, let it cook uncovered for 15–20 minutes to thicken slightly. The beef should be moist and coated in the creamy sauce.
   Look for The beef pulls apart easily and is coated in a glossy, cheesy sauce.
   Tip For chunkier pieces, shred less; for finer shreds, use a potato masher gently.
5. 5Serve and Enjoy
   Serve the barbacoa warm over Mexican rice, with tortilla chips, or in warm tortillas. Garnish with fresh cilantro, diced onion, or a squeeze of lime if desired (not included in the video).
   Look for The dish is steaming and ready to be scooped.
   Tip The flavors deepen overnight, making leftovers even better the next day.

After shredding, the beef is mixed with the beans, corn, and creamy sauce. The texture is saucy and rich, with visible shreds of beef and whole beans and corn. The cheese sauce coats everything evenly. The dish is ready to serve immediately, piping hot.

Common mistakes

A common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Trust the process and keep the lid closed. Another issue is using lean beef, like sirloin, which can dry out; chuck is essential.

Also, do not skip warming the queso dip—cold cheese can seize and create lumps. Finally, shredding the beef too early, before it's truly tender, will result in chewy pieces.

How to tell it’s done

The beef is done when it is fork-tender and easily shreds with two forks. The internal temperature should reach at least 145°F (63°C) for food safety, but after 8 to 10 hours on low it will be well above that.

The sauce should be thick and creamy, and the cheese fully melted. If the sauce is too thin, remove the lid and cook on high for 15–20 minutes to reduce.

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