Slow-Cooked Beef Barbacoa with Chipotle and Bay Leaf

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender, fall-apart beef infused with smoky chipotle and earthy bay leaf, slow-cooked to perfection for rich, deep Latin American flavors perfect for tacos or bowls. This Latin American recipe, ready in about 500 minutes, pairs beef chuck roast, chipotle peppers in adobo sauce, beef broth 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, trimmed and cut into large chunks beef chuck roast
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 1/2 cups beef broth
• 1 medium, quartered white onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 whole bay leaves
• 2 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear 3 lbs of beef chuck roast chunks in batches, cooking each side for 3-4 minutes until deeply browned. Transfer the beef to a slow cooker.
2. Step 2: In a blender, combine 2 chopped chipotle peppers in adobo, 1 1/2 cups beef broth, 1 medium quartered white onion, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, and 2 tbsp apple cider vinegar. Blend until smooth.
3. Step 3: Pour the blended sauce over the seared beef in the slow cooker. Add 2 whole bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
4. Step 4: Cover and cook on low for 8 hours until the beef is fork-tender and shreds easily.
5. Step 5: Remove bay leaves, shred the beef with two forks, and mix well with the cooking juices before serving in tacos, burritos, or rice bowls.