Why You’ll Love This Recipe
This recipe delivers restaurant-style flavor right at home. The beef becomes incredibly tender as it slowly cooks, absorbing the smoky chipotle peppers and aromatic spices.
It’s also extremely versatile. You can serve it in tacos, burritos, over rice, or in salads. It’s perfect for meal prep since it reheats beautifully and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck roast
salt
black pepper
olive oil
onion, chopped
garlic cloves, minced
chipotle peppers in adobo sauce
adobo sauce
beef broth
apple cider vinegar
lime juice
ground cumin
dried oregano
paprika
ground cloves
bay leaves
Directions
- Season the beef chuck roast generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned. This step enhances flavor but can be skipped if needed.
- Transfer the beef to a slow cooker.
- In a blender, combine the onion, garlic, chipotle peppers, adobo sauce, beef broth, apple cider vinegar, lime juice, cumin, oregano, paprika, and ground cloves. Blend until smooth.
- Pour the sauce over the beef in the slow cooker. Add bay leaves.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is extremely tender and easily shreds with a fork.
- Remove the bay leaves and shred the beef directly in the slow cooker, mixing it with the sauce.
- Taste and adjust seasoning if needed before serving.
Servings and timing
Servings: 6–8
Preparation time: 20 minutes
Cooking time: 8–9 hours on low or 4–5 hours on high
Total time: Approximately 9 hours
Variations
For a quicker option, use a pressure cooker and cook on high pressure for about 60 minutes, allowing natural release.
If you prefer a milder flavor, reduce the number of chipotle peppers. For extra heat, add an additional pepper or a pinch of cayenne.
You can also substitute beef broth with chicken broth, or add a splash of orange juice for subtle sweetness and brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth if the mixture seems too thick.
This recipe freezes very well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef works best for barbacoa?
Beef chuck roast is ideal because it becomes tender and shreds easily after slow cooking.
Can I make this in the oven?
Yes, cook it covered in a Dutch oven at 300°F (150°C) for about 3–4 hours until tender.
How spicy is this recipe?
It has a moderate level of heat. You can adjust the number of chipotle peppers to control the spice.
Can I use beef brisket instead?
Yes, brisket works well and produces similarly tender results.
Do I have to sear the beef first?
Searing adds extra depth of flavor, but it’s optional if you’re short on time.
What can I serve with Chipotle Barbacoa?
It’s perfect in tacos, burritos, rice bowls, salads, or served with warm tortillas.
Can I make it ahead of time?
Yes, it tastes even better the next day as the flavors continue to develop.
How do I keep the beef moist?
Store and reheat it with some of the cooking sauce to maintain moisture.
Is this recipe gluten-free?
Yes, as long as your chipotle peppers in adobo and broth are gluten-free.
Can I cook this on high in the slow cooker?
Yes, cooking on high for 4–5 hours will still produce tender results.
Conclusion
Chipotle Barbacoa is a rich, smoky, and deeply flavorful shredded beef dish that’s perfect for a variety of meals. With its tender texture and bold spice blend, it’s an easy slow cooker recipe that brings vibrant flavor to your table. Whether for weeknight dinners or gatherings, this barbacoa is sure to impress.
PrintChipotle Barbacoa
Chipotle Barbacoa is a bold, smoky shredded beef dish slow-cooked in a rich blend of chipotle peppers, spices, and savory sauce. Tender and deeply flavorful, it’s perfect for tacos, burritos, rice bowls, and meal prep.
- Prep Time: 20 minutes
- Cook Time: 8–9 hours (low) or 4–5 hours (high)
- Total Time: Approximately 9 hours
- Yield: 6–8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 3 lbs beef chuck roast
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 chipotle peppers in adobo sauce
- 2 tbsp adobo sauce
- 1 cup beef broth
- 2 tbsp apple cider vinegar
- 2 tbsp fresh lime juice
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp ground cloves
- 2 bay leaves
Instructions
- Season the beef chuck roast generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned. Transfer to slow cooker.
- In a blender, combine onion, garlic, chipotle peppers, adobo sauce, beef broth, apple cider vinegar, lime juice, cumin, oregano, paprika, and ground cloves. Blend until smooth.
- Pour the blended sauce over the beef in the slow cooker. Add bay leaves.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours until beef is very tender and shreds easily.
- Remove bay leaves. Shred the beef directly in the slow cooker and mix with the sauce.
- Taste and adjust seasoning if needed before serving.
Notes
- Adjust the number of chipotle peppers to control spice level.
- For extra brightness, add a splash of orange juice.
- Pressure cook on high for about 60 minutes with natural release for a quicker method.
- Store leftovers in sauce to keep beef moist.
- Freeze for up to 3 months in airtight containers.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg
