Slow Cooker Sonoran Beef Barbacoa with Charred Poblano Salsa

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

Tender, slow-cooked beef infused with smoky chipotle and cumin, served with a vibrant charred poblano pepper salsa for a taste of Arizona’s regional flavors. This Mexican-inspired slow-cooker recipe, ready in about 500 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

• 3 pounds beef chuck roast
• 2 peppers, chopped chipotle peppers in adobo sauce
• 2 teaspoons ground cumin
• 4 cloves, minced garlic cloves
• 1 large, diced yellow onion
• 1 cup beef broth
• 2 tablespoons apple cider vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 3 large poblano peppers
• 2 medium roma tomatoes
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil

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Instructions

1. Step 1: Place 3 pounds beef chuck roast into a slow cooker. Add 2 chopped chipotle peppers in adobo sauce, 2 teaspoons ground cumin, 4 minced garlic cloves, 1 large diced yellow onion, 1 cup beef broth, 2 tablespoons apple cider vinegar, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Stir to combine and cover.
2. Step 2: Cook on low heat for 8 hours until beef is tender and shreds easily with a fork.
3. Step 3: While beef cooks, char 3 large poblano peppers over an open flame or under a broiler for 5-7 minutes until blackened and blistered. Place charred poblanos in a bowl, cover with plastic wrap, and let steam for 10 minutes.
4. Step 4: Peel the skins off the poblanos, then chop them roughly. Roast 2 medium roma tomatoes in a 400°F oven for 10 minutes until softened and slightly blackened.
5. Step 5: In a blender, combine peeled poblano peppers, roasted roma tomatoes, 1 tablespoon lime juice, 1/4 cup chopped fresh cilantro, and 1 tablespoon olive oil. Blend until smooth with a few small chunks remaining for texture.
6. Step 6: Shred the cooked beef with two forks, then toss with the charred poblano salsa. Serve warm in tortillas or over rice.