There’s something about a slow-cooked meal that feels like a warm embrace after a long day. Slow Cooker Beef Birria is exactly that — a dish that simmers gently, filling your home with deep, smoky aromas that make it hard to wait until dinner. One evening, I started this recipe just before heading out for a quick errand, and by the time I returned, the rich scent was impossible to ignore. The meat was so tender it practically fell apart at the touch of a fork, soaking up the complex flavors of the chilies and spices. I couldn’t help but sneak a taste straight from the pot, even though I knew the best moments were still to come.

What I love most is how this birria invites slow, easy enjoyment. It’s not a dish you rush through — it’s a meal that asks for time, patience, and a little anticipation. The warm tortillas, fresh cilantro, and tangy lime wedges add layers of texture and brightness, making each bite a new experience. Honestly, it’s the kind of meal that makes you forget about the day’s chaos, even if just for a little while.

Rich, slow-cooked beef that melts in your mouth and soaks up a smoky, spiced sauce.
Hands-off cooking that lets your slow cooker do all the work while you get on with your day.
Versatile serving options — roll it up in tortillas or enjoy it as a hearty stew.
It’s simple — and that’s kind of the point. No fuss, just deep, satisfying flavor.

If you’re worried about the long cook time, don’t be. This is the kind of recipe where the wait only makes the reward sweeter. Plus, leftovers reheat beautifully, so you can savor that tender beef all week long.

Slow Cooker Beef Birria

Print Recipe

A rich and flavorful slow cooker beef birria, perfect for tender, melt-in-your-mouth meat served with warm tortillas and your favorite toppings.

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 6

Ingredients

Scale

3 pounds beef chuck roast, cut into large chunks
4 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
2 dried pasilla chilies, stems and seeds removed
1 cup beef broth
1 medium white onion, quartered
5 cloves garlic
1 (14.5 ounce) can diced tomatoes
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon smoked paprika
1 teaspoon ground black pepper
1 teaspoon salt
2 bay leaves
2 tablespoons vegetable oil
Corn tortillas, for serving
Chopped white onion, for garnish
Chopped fresh cilantro, for garnish
Lime wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Toast the dried guajillo, ancho, and pasilla chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, turning frequently to avoid burning.
Place the toasted chilies in a bowl and cover with hot water. Let soak for 15 minutes until softened.
Drain the chilies and transfer them to a blender.
Add beef broth, quartered onion, garlic cloves, diced tomatoes, apple cider vinegar, ground cumin, dried oregano, smoked paprika, black pepper, and salt to the blender.
Blend the mixture until smooth to create the birria sauce.
Heat vegetable oil in a large skillet over medium-high heat.
Sear the beef chuck roast chunks in the hot oil until browned on all sides, about 3-4 minutes per side. Work in batches if needed.
Transfer the seared beef to the slow cooker.
Pour the blended birria sauce over the beef in the slow cooker.
Add the bay leaves to the slow cooker and stir gently to combine.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the bay leaves from the slow cooker.
Shred the beef directly in the slow cooker using two forks and stir to coat with the sauce.
Serve the beef birria hot with warm corn tortillas, garnished with chopped white onion, fresh cilantro, and lime wedges.

For this recipe, you don’t need anything fancy—just a slow cooker and a skillet for searing. I usually serve it with warm corn tortillas, chopped onions, fresh cilantro, and lime wedges on the side. Sometimes, I’ve tried adding a little shredded cheese to the tortillas before filling them, which adds a nice creamy touch, though I haven’t tested it enough to say if it’s better or just different. Another time, I stirred in a bit of extra broth to make it more stew-like, which was comforting on a chilly night. And if you want a bit of heat, a drizzle of your favorite hot sauce can easily kick things up.

FAQ

Can I use a different cut of beef? You can try brisket or short ribs, but the texture might vary. Chuck roast tends to give the best balance of tenderness and flavor.

How spicy is this dish? It has a mild to moderate heat from the dried chilies, but you can adjust by adding more or fewer chilies or topping with fresh jalapeños.

Can I make it ahead? Absolutely. It often tastes even better the next day once the flavors meld together.

When you’re ready for a meal that feels like a slow, flavorful hug from the inside out, this Slow Cooker Beef Birria is waiting for you. Give yourself the gift of comfort food that’s worth every minute of the wait.