Beef Barbacoa (updated)

There is nothing better than a cozy, slow-cooked meal on a chilly night — especially one that fills your whole kitchen with the warm smells of cumin, garlic, and smoky chipotle. I made this barbacoa last night, and while my original plan was 5–6 hours, the beef actually needed closer to 7 hours to become perfectly tender and shred-ready. So I updated the recipe here to match the real cook time and make your life easier!

This dish is incredibly versatile — serve it in tacos, bowls, over rice, on salads, with eggs in the morning, or tucked into a baked potato. Make it once, and enjoy leftovers all week.

Ingredients

• 5 pounds boneless beef chuck roast

• 1 chipotle pepper in adobo sauce (one pepper NOT the can!)

• ¼ cup apple cider vinegar

• 1 tablespoon cumin

• 2 teaspoons dried oregano

• ½ teaspoon allspice

• 2 teaspoons granulated garlic

• 2 cups beef stock

• 3 bay leaves torn in half

• 2 onions chopped

• Salt and pepper to taste

Directions

1. Preheat your oven. - Set oven to 300°F.

2. Sear the beef (optional but recommended) - Heat a large Dutch oven over medium-high heat.Add a little oil and sear the beef pieces on all sides until browned.This step adds depth and richness, but you can skip it if you're short on time.

3. Add aromatics - Add the chopped onions to the pot and sauté until softened.

4. Add remaining ingredients - Stir in the apple cider vinegar, cumin, oregano, allspice (or cinnamon substitute), granulated garlic, chipotle pepper, beef stock, salt, pepper, and bay leaves.

5. Combine and cover - Return the beef to the pot, nestling it into the liquid.

6. Slow cook - Cover and place the Dutch oven into the oven.Cook 7–9 hours, or until the meat is completely fork-tender and easily shreds.

Note: At the 5–6 hour mark the meat may still feel firm. Keep going until it naturally falls apart — that’s when you know it’s done.

7. Shred and serve- Remove bay leaves.Shred the beef right in the pot, mixing it into the juices for maximum flavor.

How to Serve It

This barbacoa is incredibly flexible. Try it:

• In tacos with cilantro and lime

• Over rice, cauliflower rice, or a baked potato

• In a burrito bowl

• On top of scrambled eggs

• Mixed into salads

• With roasted vegetables

  
  

It’s a great way to batch cook protein for the week and makes the best leftovers.

Make-Ahead Tip

This recipe reheats beautifully.The flavors deepen overnight, so it’s a perfect Sunday cook-once-eat-twice (or more!) meal.

*Note: This can also be done in a slow cooker.