Slow-Cooked Beef Barbacoa with Ancho Chili and Garlic

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender, slow-cooked beef infused with smoky ancho chili and garlic, perfect for tacos, burritos, or bowls. This Mexican-inspired Cinco de Mayo recipe, ready in about 510 minutes, pairs beef chuck roast, dried ancho chilies, garlic cloves, minced 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.

Ingredients

• 3 lbs beef chuck roast
• 3 large dried ancho chilies
• 5 garlic cloves, minced
• 1 medium white onion, quartered
• 1/4 cup apple cider vinegar
• 1 cup beef broth
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cloves
• 2 tsp salt
• 1 tsp black pepper
• 2 bay leaves
• 2 tbsp olive oil
• for serving fresh lime wedges
• 1/4 cup chopped fresh cilantro

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toast 3 dried ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, flipping occasionally but not burned. Transfer to a bowl and cover with hot water to soak for 20 minutes.
2. Step 2: Drain soaked chilies and blend with 5 minced garlic cloves, 1/4 cup apple cider vinegar, 1 cup beef broth, 1 tbsp ground cumin, 1 tsp dried oregano, 1/4 tsp ground cloves, 2 tsp salt, and 1 tsp black pepper until smooth.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear 3 lbs beef chuck roast on all sides until deeply browned, about 3-4 minutes per side.
4. Step 4: Transfer seared beef to a slow cooker. Pour the chili garlic sauce over the beef, add 1 quartered white onion and 2 bay leaves.
5. Step 5: Cover and cook on low for 8 hours or on high for 4-5 hours until beef is fork-tender and shreds easily.
6. Step 6: Remove beef, shred with two forks, discard bay leaves and onion, and mix shredded beef back into the sauce.
7. Step 7: Serve warm with fresh lime wedges and sprinkle 1/4 cup chopped fresh cilantro on top.