Slow Cooker Red Enchilada Beef Barbacoa

This slow cooker red enchilada beef barbacoa is the ultimate set-it-and-forget-it dinner. Tender beef chuck cubes simmer all day in a rich, tangy red enchilada sauce with pinto beans, then get finished with a swirl of sour cream and a blanket of melted Monterey Jack cheese.

The result is a hearty, comforting meal that tastes like you spent hours in the kitchen, when really you just dumped everything in and walked away. Serve it with warm tortillas for a satisfying weeknight dinner.

This recipe is a true dump-and-forget meal: just layer beef, enchilada sauce, beans, sour cream, and cheese in the slow cooker, then let time work its magic.

The beef chuck cubes break down into shreds that soak up the bold red sauce, while the pinto beans add heartiness and the cheese melts into a creamy, golden topping. It's a one-pot dinner that's perfect for busy nights, and the leftovers are even better the next day.

Ingredients

Why this recipe works

The slow cooker transforms tough beef chuck into melt-in-your-mouth shreds. The low, moist heat breaks down the collagen in the meat, making it fork-tender without any extra effort.

The red enchilada sauce is the perfect partner — its tangy, smoky flavor infuses the beef as it cooks, creating a deeply savory base.

Layering the sour cream and cheese on top rather than stirring them in allows them to melt slowly into the sauce, creating a velvety, creamy texture without curdling. The beans soak up the sauce and add a subtle earthiness, making this a complete, satisfying meal in one pot.

Notes and substitutions

Beef chuck cubes are ideal for this recipe because they have enough fat and connective tissue to become tender and flavorful during the long cooking time.

If you can't find pre-cut cubes, buy a chuck roast and cut it into 2-inch pieces. The red enchilada sauce can be mild or hot, depending on your preference.

Drained pinto beans are called for to avoid thinning the sauce. If you prefer, you can use black beans or kidney beans. Monterey Jack cheese melts beautifully and has a mild, buttery flavor; for a sharper taste, use cheddar or Pepper Jack. Sour cream adds tang and richness, so use full-fat for the best texture.

• beef chuck cubes: beef stew meat or brisket, cut into 2-inch pieces
• red enchilada sauce: store-bought red chili sauce or homemade enchilada sauce
• pinto beans: black beans or kidney beans, drained and rinsed
• Monterey Jack cheese: cheddar, Pepper Jack, or a Mexican blend cheese

Equipment

• 6-quart slow cooker
• Measuring cups
• Can opener
• Colander
• Serving spoon
• Cutting board (for serving)