Slow-Cooked Beef Barbacoa with Ancho Chilies
Tender, slow-braised beef infused with smoky ancho chilies and aromatic spices, perfect for stuffing tacos or burritos. This mexican-inspired cinco de mayo ready in about 505 minutes pairs pounds beef chuck roast, beef broth, large, quartered white onion 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
- 2 pounds beef chuck roast
- 3, stems and seeds removed dried ancho chilies
- 1.5 cups beef broth
- 1 large, quartered white onion
- 4, smashed garlic cloves
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1 cinnamon stick
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Place 3 dried ancho chilies in a bowl and cover with 2 cups hot water; soak for 20 minutes until softened.
- Step 2: Drain chilies and blend with 1.5 cups beef broth, 2 tbsp apple cider vinegar, 1 tbsp ground cumin, 2 tsp dried oregano, and 1 cinnamon stick until smooth.
- Step 3: Season 2 pounds beef chuck roast with 1.5 tsp salt and 1 tsp black pepper.
- Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the beef roast for 4 minutes per side until browned.
- Step 5: Transfer beef to a slow cooker, add 1 large quartered white onion and 4 smashed garlic cloves.
- Step 6: Pour the chili sauce over the beef, cover, and cook on low for 8 hours until beef is fork-tender.
- Step 7: Remove beef, shred with forks, and stir back into the cooking juices. Discard the cinnamon stick before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Barbacoa with Ancho Chilies take to make?
Total time is about 505 minutes (25 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 Chilies?
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 pounds beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef Barbacoa with Ancho Chilies?
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 Chilies 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 Chilies?
Mexican cinco de mayo 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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