Slow-Cooked Beef Barbacoa with Chipotle and Cumin

By · Reviewed by AislePrompt Editorial · ·

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 ready in about 320 minutes turns beef chuck roast, ground cumin, dried oregano into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 450 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Prep: 20 min Cook: 300 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Barbacoa with Chipotle and Cumin take to make?

Total time is about 320 minutes (20 min prep + 300 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 Cumin?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Slow-Cooked Beef Barbacoa with Chipotle and Cumin?

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 Cumin 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 Cumin?

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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