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I am obsessed with that deep, smoky pull of barbacoa, and I chase it every week. I love the shreddy texture of beef chuck roast that soaks up spice and juices.

I adore the sneaky, fiery kiss from chipotle peppers in adobo that lingers without screaming for attention. My mouth waters thinking about the glossy, saucy strands piled on rice or tucked into a tortilla.

And when I bite, all that savory, tangy, slightly sweet chaos hits at once. It’s messy.

It’s bold. I want it for breakfast, lunch, dinner, and leftovers.

I refuse to share the best bites ever.

Ingredients

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Beef chuck roast: the hearty protein, shreddable and satisfying for tacos or bowls.
Kosher salt: brings out meat’s natural taste, keeps it from tasting flat.
Freshly ground black pepper: adds a mild kick and peppery warmth.
Chipotle peppers in adobo: smoky heat, a little spicy and bold.
Adobo sauce: rich smokiness, coats the meat with deep flavor.
Beef broth: adds savory depth and keeps the meat juicy.
Lime juice: brightens everything, cuts through the richness.
Apple cider vinegar: tangy lift, wakes up the flavors.
Yellow onion: sweet savory base, softens and adds texture.
Garlic cloves: punchy aromatics, classic savory backbone.
Ground cumin: warm earthiness, gives that southwestern vibe.
Dried Mexican oregano: herbal, slightly citrusy note, subtle background lift.
Ground cloves: tiny hint of warmth, almost sweet and aromatic.
Ground cinnamon: cozy warmth, rounds out the spices.
Worcestershire sauce: umami boost, savory depth you’ll notice.
Light brown sugar: balances heat with gentle sweetness.
Bay leaves: subtle herbal note, background complexity.
Olive oil for searing: keeps meat caramelized and adds richness.

Ingredient Quantities

3 pounds beef chuck roast, trimmed and cut into 3 to 4 pieces

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 to 3 chipotle peppers in adobo, chopped

2 tablespoons adobo sauce from the chipotle peppers

1 cup beef broth

2 tablespoons freshly squeezed lime juice

1 tablespoon apple cider vinegar

1 medium yellow onion, roughly chopped

4 garlic cloves

2 teaspoons ground cumin

1 teaspoon dried Mexican oregano

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1 tablespoon Worcestershire sauce

1 teaspoon light brown sugar

2 bay leaves

1 tablespoon olive oil, for searing (optional)

How to Make this

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1. Pat the beef chuck roast dry and season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.

2. Optional sear: Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the roast pieces on all sides, about 2 to 3 minutes per side; transfer to the slow cooker.

3. In a blender or food processor combine 2 to 3 chopped chipotle peppers in adobo, 2 tablespoons adobo sauce, 1 cup beef broth, 2 tablespoons lime juice, 1 tablespoon apple cider vinegar, 1 medium chopped yellow onion, 4 garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried Mexican oregano, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cinnamon, 1 tablespoon Worcestershire sauce, 1 teaspoon light brown sugar, and a pinch of additional salt and pepper; blend until smooth.

4. Pour the blended sauce over the beef in the slow cooker, add 2 bay leaves, and tuck them into the sauce so the meat is mostly covered.

5. Cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the beef is very tender and pulls apart easily with forks.

6. Remove the beef to a cutting board or large bowl and discard the bay leaves.

7. Use two forks to shred the beef into bite sized pieces, removing any large bits of fat as you go.

8. Skim off excess fat from the cooking liquid left in the slow cooker, then return the shredded beef to the cooker and stir to combine with the sauce; cook on low for an additional 15 to 30 minutes to let the flavors meld.

9. Taste and adjust seasoning with additional kosher salt, black pepper, or a squeeze of lime juice if desired.

10. Serve warm in tacos, burritos, bowls, or salads with your favorite toppings.

Equipment Needed

1. Slow cooker or crockpot
2. Blender or food processor
3. Large skillet (for optional searing)
4. Chef’s knife and cutting board
5. Measuring cups and measuring spoons
6. Tongs or spatula (for handling roast)
7. Two forks (for shredding)
8. Large bowl or cutting board for resting and shredding

FAQ

Q: How long does it take to cook the barbacoa?

A: Braise on low in a 300°F oven or in a slow cooker for 3.5 to 4 hours until fork tender; in an Instant Pot use high pressure for 60 to 75 minutes with a natural release for best shredding results.

Q: Can I make this spicier or milder?

A: For more heat add an extra chipotle pepper or more adobo sauce; for milder flavor use just 1 pepper and reduce adobo sauce to 1 tablespoon or omit if needed.

Q: What is the best way to shred the cooked beef?

A: Remove bay leaves, transfer meat to a cutting board, use two forks to pull apart into shreds, then mix with cooking juices to keep it moist and flavorful.

Q: What are good serving suggestions?

A: Serve in warm tortillas with diced onion, cilantro, lime, and sliced radishes, or over rice, in tacos, burrito bowls, or on nachos.

Q: How long does leftover barbacoa keep?

A: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth to restore moisture.

Q: Can I use a different cut of beef?

A: Yes. Chuck roast is ideal for shredding, but brisket or short ribs work well. Choose a well marbled cut for best tenderness and flavor.

Chipolte Beef Barbacoa Recipe Substitutions and Variations

Beef chuck roast: use beef brisket, beef short ribs, or a boneless beef shoulder roast; adjust cooking time until fork tender.
Chipotle peppers in adobo: use 1 to 2 teaspoons chipotle powder plus 1 tablespoon tomato paste, or smoked paprika with a splash of hot sauce for milder smoke.
Apple cider vinegar: substitute white wine vinegar or red wine vinegar in equal amounts, or use extra lime juice for a brighter finish.
Worcestershire sauce: use soy sauce with a teaspoon of molasses or a mix of soy sauce and a few dashes of balsamic vinegar for similar umami.

Pro Tips

1) Sear if you can. Browning the roast before it goes into the slow cooker builds deep flavor and gives the finished meat richer color. Use a hot pan, dry the meat well, and get a good crust for about 2 to 3 minutes per side.

2) Tame and layer the heat. Start with 2 chipotle peppers if you want moderate spice. If it ends up too mild, stir in another minced pepper or a spoonful of adobo near the end rather than during the long cook to preserve bright smoky flavor.

3) Skim and concentrate the sauce. After shredding, spoon off excess fat and then simmer the cooking liquid on the stovetop for a few minutes to thicken and intensify. Toss the shredded beef back in so every bite is saucy without being greasy.

4) Finish with acid and time for best balance. Right before serving add a squeeze of lime and taste for salt. Let the reunited meat sit in the sauce for at least 15 to 30 minutes so the flavors meld and the beef absorbs the bright, tangy notes.

Chipolte Beef Barbacoa Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

589

kcal

Equipment: 1. Slow cooker or crockpot
2. Blender or food processor
3. Large skillet (for optional searing)
4. Chef’s knife and cutting board
5. Measuring cups and measuring spoons
6. Tongs or spatula (for handling roast)
7. Two forks (for shredding)
8. Large bowl or cutting board for resting and shredding

Ingredients

3 pounds beef chuck roast, trimmed and cut into 3 to 4 pieces
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 to 3 chipotle peppers in adobo, chopped
2 tablespoons adobo sauce from the chipotle peppers
1 cup beef broth
2 tablespoons freshly squeezed lime juice
1 tablespoon apple cider vinegar
1 medium yellow onion, roughly chopped
4 garlic cloves
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 tablespoon Worcestershire sauce
1 teaspoon light brown sugar
2 bay leaves
1 tablespoon olive oil, for searing (optional)

Directions

Pat the beef chuck roast dry and season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.
Optional sear: Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the roast pieces on all sides, about 2 to 3 minutes per side; transfer to the slow cooker.
In a blender or food processor combine 2 to 3 chopped chipotle peppers in adobo, 2 tablespoons adobo sauce, 1 cup beef broth, 2 tablespoons lime juice, 1 tablespoon apple cider vinegar, 1 medium chopped yellow onion, 4 garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried Mexican oregano, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cinnamon, 1 tablespoon Worcestershire sauce, 1 teaspoon light brown sugar, and a pinch of additional salt and pepper; blend until smooth.
Pour the blended sauce over the beef in the slow cooker, add 2 bay leaves, and tuck them into the sauce so the meat is mostly covered.
Cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the beef is very tender and pulls apart easily with forks.
Remove the beef to a cutting board or large bowl and discard the bay leaves.
Use two forks to shred the beef into bite sized pieces, removing any large bits of fat as you go.
Skim off excess fat from the cooking liquid left in the slow cooker, then return the shredded beef to the cooker and stir to combine with the sauce; cook on low for an additional 15 to 30 minutes to let the flavors meld.
Taste and adjust seasoning with additional kosher salt, black pepper, or a squeeze of lime juice if desired.
Serve warm in tacos, burritos, bowls, or salads with your favorite toppings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.