Slow-Cooked Beef Barbacoa with Chipotle and Cumin

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Melt-in-your-mouth shredded beef slow-cooked with smoky chipotle peppers and earthy cumin, perfect for tacos or burritos. This Mexican-inspired Cinco de Mayo recipe, ready in about 320 minutes, pairs beef chuck roast, chipotle peppers in adobo sauce, ground cumin 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 lbs beef chuck roast
• 2 peppers plus 2 tbsp sauce chipotle peppers in adobo sauce
• 2 tsp ground cumin
• 1 tsp dried oregano
• 4 minced garlic cloves
• 1 medium diced white onion
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• for serving fresh lime wedges
• 8 small corn tortillas

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

Instructions

1. Step 1: Pat dry 2 lbs beef chuck roast and season all over with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until browned.
2. Step 2: In a blender, combine 2 chipotle peppers, 2 tbsp adobo sauce, 2 tsp ground cumin, 1 tsp dried oregano, 4 minced garlic cloves, 1 cup beef broth, 2 tbsp apple cider vinegar, and 1 medium diced white onion. Blend until smooth.
3. Step 3: Transfer the seared beef to a slow cooker. Pour the chipotle sauce mixture over the beef.
4. Step 4: Cover and cook on low for 8 hours or on high for 4-5 hours until beef is very tender and shreds easily.
5. Step 5: Remove beef from slow cooker and shred with two forks. Return shredded beef to the sauce and stir well to coat.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side. Serve the barbacoa beef in tortillas with fresh lime wedges on the side.