Slow-Cooked Beef Barbacoa with Chipotle and Bay Leaf

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

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 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.

★ 4.3 (8 ratings) Prep: 20 min Cook: 480 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Beef Barbacoa with Chipotle and Bay Leaf 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 Chipotle and Bay Leaf?

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 Chipotle and Bay Leaf?

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 Chipotle and Bay Leaf 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 Chipotle and Bay Leaf?

Latin American latin american 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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