Slow-Cooked Barbacoa Beef with Ancho Chili and Citrus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked beef infused with smoky ancho chili and bright citrus notes, perfect for tacos or rice bowls. This mexican-inspired beef ready in about 495 minutes pairs beef chuck roast, ancho chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rub 2 lbs beef chuck roast evenly with 2 tbsp ancho chili powder, 1 tbsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides for 3-4 minutes per side until browned and caramelized, then transfer to a slow cooker.
  3. Step 3: In the same skillet, sauté 1 medium diced white onion and 4 minced garlic cloves for 2-3 minutes until softened and fragrant.
  4. Step 4: Pour in 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, and 1 cup beef broth to deglaze the pan, scraping up browned bits for 1 minute.
  5. Step 5: Pour this mixture over the beef in the slow cooker, add 2 bay leaves, cover, and cook on low for 8 hours until the beef is tender and easily shredded.
  6. Step 6: Remove the beef from the slow cooker, shred with two forks, discard bay leaves, and mix the shredded beef back into the cooking juices before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Barbacoa Beef with Ancho Chili and Citrus take to make?

Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Barbacoa Beef with Ancho Chili and Citrus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Barbacoa Beef with Ancho Chili and Citrus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Barbacoa Beef with Ancho Chili and Citrus for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Barbacoa Beef with Ancho Chili and Citrus?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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