Slow Cooker Arizona-Style Beef Barbacoa

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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, shredded beef infused with smoky chipotle peppers and aromatic spices slow-cooked until melt-in-your-mouth perfect. This Mexican-inspired beef recipe, 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 350 calories and feeds 8, 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: 480 min Serves 8 Mexican cuisine 350 cal/serving

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Ingredients

3 lbs beef chuck roast
3 peppers, chopped chipotle peppers in adobo sauce
1 cup beef broth
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp ground cloves
4 minced garlic cloves
1 1/2 tsp salt
1 tsp black pepper
2 tbsp apple cider vinegar
2 whole bay leaves
2 tbsp lime juice
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Place 3 lbs beef chuck roast into the slow cooker. In a blender, combine 3 chopped chipotle peppers in adobo sauce, 1 cup beef broth, 2 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp ground cloves, 4 minced garlic cloves, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp apple cider vinegar. Blend until smooth.
Step 2: Pour the chipotle sauce evenly over the beef roast. Add 2 whole bay leaves to the slow cooker. Cover and cook on low for 8 hours or until beef is very tender and easily shredded.
Step 3: Remove the beef from the slow cooker and shred with two forks, discarding bay leaves. Return shredded beef to the slow cooker and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro. Let sit for 10 minutes to absorb flavors.
Step 4: Serve the barbacoa in warm tortillas, over rice, or with roasted vegetables for a rich, smoky meal inspired by Arizona flavors.