Slow-Simmered Beef Barbacoa with Chipotle and Bay Leaf

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 bay leaves, slow-cooked for deep flavor, perfect for tacos or burritos. This Mexican-inspired Cinco de Mayo recipe, ready in about 315 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 380 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: 15 min Cook: 300 min Serves 6 Mexican cuisine 380 cal/serving

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Ingredients

2 lbs, cut into 3-inch chunks beef chuck roast
2 peppers, minced chipotle peppers in adobo sauce
1 1/2 cups beef broth
1 medium, quartered white onion
4, smashed garlic cloves
1 tsp dried oregano
1 tsp ground cumin
2 bay leaves
2 tbsp apple cider vinegar
1 1/2 tsp kosher salt
1 tsp black pepper

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Instructions

Step 1: Place 2 lbs beef chuck roast chunks into a slow cooker. Add 2 minced chipotle peppers in adobo, 1 1/2 cups beef broth, 1 medium quartered white onion, 4 smashed garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, 2 bay leaves, 2 tbsp apple cider vinegar, 1 1/2 tsp kosher salt, and 1 tsp black pepper.
Step 2: Stir gently to combine and ensure beef is mostly submerged; cover and cook on low for 8 hours or on high for 5 hours until beef is fork-tender and shreds easily.
Step 3: Remove beef chunks and shred with two forks, discarding bay leaves and onion quarters.
Step 4: Return shredded beef to slow cooker and stir to coat with cooking juices; keep warm until serving.
Step 5: Serve barbacoa in warm tortillas with your favorite toppings like diced onions, cilantro, and lime wedges.