Slow-Cooked Beef Barbacoa with Ancho Chile Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender, slow-cooked beef infused with smoky ancho chile and warm Mexican spices, perfect for tacos or burritos. This Mexican-inspired Cinco de Mayo recipe, ready in about 500 minutes, pairs beef chuck roast, ancho chile powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 480 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

3 pounds beef chuck roast
2 tablespoons ancho chile powder
1 tablespoon ground cumin
1 teaspoon dried oregano
4 cloves minced garlic
1/4 cup white vinegar
1 cup beef broth
2 tablespoons lime juice
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
2 bay leaves
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Pat dry 3 pounds beef chuck roast and season on all sides with 1 1/2 teaspoons salt, 1 teaspoon black pepper, 2 tablespoons ancho chile powder, 1 tablespoon ground cumin, and 1 teaspoon dried oregano.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat and sear the beef roast for 4 minutes on each side until browned and caramelized.
Step 3: Transfer the beef to a slow cooker and add 4 cloves minced garlic, 1/4 cup white vinegar, 1 cup beef broth, 2 tablespoons lime juice, and 2 bay leaves.
Step 4: Cover and cook on low for 8 hours until the beef is fork-tender and easily shredded.
Step 5: Remove bay leaves and shred the beef with two forks directly in the slow cooker, mixing it with the cooking juices.
Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh herbal note.