Slow-Cooked Beef Barbacoa with Chipotle and Garlic

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-cooked beef infused with smoky chipotle and garlic, perfect for filling tacos, burritos, or bowls for a festive Cinco de Mayo meal. This Mexican-inspired Cinco de Mayo recipe, ready in about 260 minutes, pairs beef chuck roast, chipotle peppers in adobo sauce, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 240 min Serves 6 Mexican cuisine 420 cal/serving

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Ingredients

3 lbs beef chuck roast
2 peppers, chopped chipotle peppers in adobo sauce
5 minced garlic cloves
1/4 cup apple cider vinegar
1 cup beef broth
2 tsp ground cumin
1 tsp dried oregano
1 1/2 tsp salt
1 tsp black pepper
2 bay leaves
2 tbsp olive oil
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 3 lbs beef chuck roast with 1 1/2 tsp salt and 1 tsp black pepper, then sear for 3-4 minutes per side until deeply browned. Transfer to slow cooker.
Step 2: In a blender, combine 2 chopped chipotle peppers in adobo sauce, 5 minced garlic cloves, 1/4 cup apple cider vinegar, 1 cup beef broth, 2 tsp ground cumin, and 1 tsp dried oregano. Blend until smooth.
Step 3: Pour the chipotle-garlic sauce over the beef in the slow cooker. Add 2 bay leaves.
Step 4: Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is very tender and shreds easily.
Step 5: Remove bay leaves. Shred the beef using two forks right in the slow cooker and stir to combine with the sauce.
Step 6: Serve warm with lime wedges for squeezing over, perfect for tacos or burrito bowls.