Barbacoa Chuck Roast (Slow Cooker) | CookOS

Barbacoa Chuck Roast

Name: Barbacoa Chuck Roast (Slow Cooker)
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lb chuck roast; salt, to taste; black pepper, to taste; 1 cup apple cider vinegar; 1 lime, juiced; 2 chipotle peppers in adobo sauce; 4 cloves garlic; 1 tbsp ground oregano; 1 tsp ground cumin

This barbacoa chuck roast is a slow-cooked Mexican beef dish made tender and flavorful with a smoky chipotle-adobo sauce, ideal for meal prep, tacos, and rice bowls.

🌍Mexican 🏷️Barbacoa 🏷️Chuck roast 🏷️Shredded beef 🏷️Beef 🏷️Meal prep

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by kalejunkie

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Ingredients

3 lb chuck roast
salt, to taste
black pepper, to taste
1 cup apple cider vinegar
1 lime, juiced
2 chipotle peppers in adobo sauce
4 cloves garlic
1 tbsp ground oregano
1 tsp ground cumin

9 Ingredients

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Instructions

1
In a blender, combine apple cider vinegar, lime juice, chipotle peppers in adobo, garlic cloves, ground oregano, ground cumin, and a pinch of salt.
2
Blend the sauce ingredients until completely smooth.
3
Season the chuck roast generously with salt and pepper and place it in a dutch oven or other oven-safe pot.
4
Pour the blended sauce evenly over the chuck roast.
5
Cover the pot and place it in the oven to cook until the meat is tender. (Note: Oven temperature and time not specified in video).
6
Once cooked, remove from the oven and shred the meat with two forks directly in the pot, mixing it with the sauce.
7
Serve the barbacoa as desired.

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Tips & Notes

Pro tips

Blend the chipotle peppers, garlic, oregano, cumin, vinegar, and lime juice until completely smooth for a silky sauce that coats the meat evenly.
Don't trim all fat from the chuck roast; some marbling keeps the meat moist and flavorful during the long cook.
Shred the meat directly in the slow cooker with two forks while still hot, then let it soak in the sauce for deeper flavor.
Skim excess fat from the surface before serving if desired, but a thin layer adds richness.

Substitutions

Brisket or beef shoulder → chuck roast (similar cook time and tenderness)
Apple cider vinegar → red wine vinegar or white vinegar (adjust acidity to taste)
Fresh lime → lime concentrate or additional vinegar (1 tbsp per lime)
Chipotle in adobo → ancho chiles or guajillo chiles (rehydrate and blend for milder heat)

Storage & make-ahead

Store cooled barbacoa in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet over medium heat with a splash of water.