Slow Cooker Pepper Jack Rotel Jalapeño Beef Barbacoa Step-by-step instructions

Before you start

Before you start, measure out all your ingredients. Cut the beef chuck into 2-inch cubes if not already pre-cut. Warm the queso blanco dip slightly in the microwave or on the stove so it pours easily. Have your slow cooker ready and plugged in.

This recipe requires no pre-cooking or browning, so you can go straight from the fridge to the crockpot. Set out a serving spoon and your dinner plates, and prepare any sides like tortilla chips and Mexican rice to have on hand when the barbacoa is ready.

Instructions

Assemble and Start

1. 1Layer the Ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker in an even layer. Pour the fire-roasted diced tomatoes with green chiles over the beef, then scatter the sliced pickled jalapeños on top. Do not stir—layering keeps the flavors distinct during the long cook.
   Look for The beef is covered with tomatoes and jalapeños, with the liquid pooling around the meat.
   Tip For a milder heat, remove the seeds from the pickled jalapeños before adding.
2. 2Add the Cheese Toppings
   Pour the warm white queso blanco dip evenly over the tomato and jalapeño layer. Sprinkle the shredded spicy pepper jack cheese on top. Cover the slow cooker with the lid.
   Look for The top is covered with a creamy layer of queso and shredded cheese.
   Tip Warm the queso dip slightly before adding so it spreads more easily.

At the end of this phase, you'll have a slow cooker filled with raw beef, tomatoes, jalapeños, and cheese, all layered neatly. The queso and pepper jack form a creamy blanket over the top. The aromas are fresh and tangy from the pickled jalapeños and tomatoes. There's no need to stir—just cover and turn on the slow cooker.

Slow Cook and Shred

3. 3Cook on Low
   Set the slow cooker to low and cook for 8 hours, or until the beef is fork-tender and easily shreds. Avoid lifting the lid during cooking, as this releases heat and extends the cooking time. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the beef is falling apart when pressed with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using high heat, check for doneness at 6 hours.
4. 4Shred the Beef
   Once the beef is tender, remove it from the slow cooker to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir it into the sauce. Let it rest for 3 minutes before slicing.
   Look for The beef shreds easily and the sauce is thick and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra flavor, let the shredded beef sit in the sauce for 15 minutes before serving.

After 8 hours on low, the kitchen smells wonderfully savory and slightly spicy. The sauce is bubbling around the edges, and the beef is so tender that it falls apart with a gentle push of a fork. The cheese has melted into the sauce, creating a glossy, creamy texture. Shred the beef and stir it back in, then let it sit briefly to soak up the flavors.

Serve and Enjoy

5. 5Finish and Serve
   Stir the barbacoa well to combine the beef with the cheesy tomato sauce. Serve hot over crispy tortilla chips and Mexican rice, or as a filling for tacos or burritos. Let leftovers cool for no more than 2 hours before refrigerating.
   Look for The beef is coated in a glossy, cheesy sauce with visible jalapeño pieces.
   Tip Garnish with fresh cilantro or a squeeze of lime if desired, though the video doesn't show it.

The finished barbacoa is a beautiful, hearty dish with shreds of beef coated in a creamy, orange-tinted sauce, studded with bits of tomato and jalapeño. It steams invitingly and has a rich, cheesy aroma with a hint of heat. Spoon it over chips and rice, and watch it disappear.

Common mistakes

One of the most common mistakes is lifting the lid to check on the food, which releases valuable heat and adds to the cooking time. Trust the slow cooker and avoid peeking until the minimum cooking time has passed.

Another mistake is using a lean cut of beef like sirloin, which won't become as tender as chuck. Also, don't skip the cheese—it's essential for the creamy texture. Finally, if you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.

How to tell it’s done

The barbacoa is done when the beef is fork-tender and easily shreds apart. The sauce should be bubbling and slightly thickened, with the cheese fully melted and incorporated.

For safety, the internal temperature of the beef should reach at least 145°F (63°C) when measured with a meat thermometer, though it will likely be higher after 8 hours of cooking.

If the beef isn't shredding easily, continue cooking for another 30 minutes and check again. The final dish should be moist, creamy, and rich with a slight tang from the jalapeños.

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