Slow-Cooker Chipotle Beef Barbacoa Bowls

Rooted in Mexico’s tradition of pit-cooked meats, barbacoa means beef cooked low and slow until it shreds. This chipotle version melts chuck roast in smoky adobo, citrus, and spices in the slow cooker for easy, comforting bowls.

Serves 6 · 20 min prep · 480 min cook

Estimate for one serving

• 610 cal
• 42g protein
• 48g carbs
• 26g fat
• 5g fiber

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Ingredients

• 3 lb, cut into 3-inch chunks beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 peppers + 1 tbsp sauce chipotle peppers in adobo
• ¾ cup beef broth
• ¼ cup orange juice
• 3 tbsp lime juice
• 2 tbsp apple cider vinegar
• 6, smashed garlic cloves
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp onion powder
• 2 bay leaves
• 4 cups, for serving cooked cilantro-lime rice
• 1 can (15 oz), drained black beans, warmed
• 1½ cups pico de gallo
• 1 cup avocado or guacamole
• ½ cup cotija cheese, crumbled
• for serving fresh cilantro and lime wedges

Instructions

1. 1Season the beef chunks all over with the salt and black pepper. Place them in a 6-quart slow cooker.
2. 2In a blender combine chipotle peppers, adobo sauce, beef broth, orange juice, lime juice, apple cider vinegar, smashed garlic, cumin, oregano, and onion powder. Blend until mostly smooth, about 20 seconds.
3. 3Pour the sauce over the beef and turn the pieces to coat. Tuck in the bay leaves. Cover and cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until the beef shreds easily with two forks.
4. 4Discard bay leaves. Transfer beef to a cutting board or large bowl and shred, discarding any large fat pieces. Skim excess fat from the cooking liquid if desired, then return shredded beef to the slow cooker and toss with the juices. Keep on WARM 15 minutes so the meat soaks up the sauce.
5. 5Taste and add a pinch more salt or a squeeze of lime if needed. The beef should be tender, smoky, and brightly spiced.
6. 6Build bowls: scoop cilantro-lime rice into each bowl, top with a generous portion of barbacoa, warm black beans, pico de gallo, and avocado.
7. 7Finish with crumbled cotija, fresh cilantro, and lime wedges on the side. Serve immediately; leftovers make excellent tacos or quesadillas the next day.