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 Cinco de Mayo recipe, ready in about 320 minutes, pairs beef chuck roast, chipotle peppers in adobo sauce, and ground cumin for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 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.