Slow-Cooked Beef Barbacoa with Ancho Chili and Cumin

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

Tender, flavorful shredded beef slow-cooked with smoky ancho chili and warm cumin spices, perfect for tacos or bowls. This Mexican-inspired beef recipe, ready in about 500 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 420 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp ancho chili powder, 1 tbsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over 3 lbs beef chuck roast chunks.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Sear the beef chunks in batches for 3-4 minutes per side until browned all over. Transfer to a slow cooker.
  3. Step 3: In the same skillet, add 4 minced garlic cloves and 1 diced medium white onion, sautéing for 3-4 minutes until softened and fragrant. Transfer to the slow cooker.
  4. Step 4: Add 1 cup beef broth, 2 tbsp lime juice, and 1 bay leaf to the slow cooker. Cover and cook on low for 8 hours or until the beef is fork-tender and shreds easily.
  5. Step 5: Remove the bay leaf and shred the beef with two forks. Stir the meat back into the cooking juices and serve warm in tacos or over rice.

Frequently asked questions

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

Total time is about 500 minutes (20 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 Beef Barbacoa with Ancho Chili and Cumin?

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 Beef Barbacoa with Ancho Chili and Cumin?

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 Beef Barbacoa with Ancho Chili and Cumin 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 Beef Barbacoa with Ancho Chili and Cumin?

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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