These Chipotle Barbacoa Beef Bowls are made with tender, slow-cooked chuck roast (or stew meat) simmered in a smoky chipotle marinade until the beef practically falls apart. Serve it over rice with black beans, guacamole, pico de gallo, jalapeños, and all your favorite toppings for an easy homemade take on a restaurant-style burrito bowl.
The beef does take a few hours in the oven, but the actual prep is really simple. Sear the roast, blend the sauce, pour it over the beef, and let the oven do the rest.
why you’ll love these barbacoa beef bowls
I love a good build-your-own bowl situation, especially when I’m feeding the whole family, and these Barbacoa Beef Bowls are perfect for that. Everyone can start with the same rice and tender barbacoa beef, then pile on whatever toppings they like—which means I’m not making multiple dinners to keep everyone happy.
The beef is really what makes these barbacoa beef bowls so good. Chuck roast cooks low and slow in a smoky, slightly spicy sauce made with chipotle peppers, lime, apple cider vinegar, garlic, and plenty of spices. After a few hours, the beef is incredibly tender and basically falls apart. I always toss the shredded barbacoa back into all those juices before serving so it can soak up even more flavor.
And while these barbacoa beef bowls taste like something you’d order out, they’re actually really simple to make at home. Most of the cooking time is completely hands-off, whether you make the beef in the oven or slow cooker. It’s also one of those recipes that’s just as good the next day, making it perfect for meal prep. Serve it in bowls the first night, then use the leftovers for tacos, quesadillas, salads, or even with eggs for breakfast.
ingredients you’ll need
- chuck roast: Chuck roast is perfect for barbacoa because it has enough fat and connective tissue to become incredibly tender when cooked low and slow. You’ll need about 2 pounds for this recipe. stew beef also works well if that’s what you have on hand.
- oil: A tablespoon of oil helps you get a good golden sear on the outside of the roast before it goes into the oven. Avocado oil or another high-heat cooking oil works well.
- salt & pepper: Season the chuck roast generously before searing. This helps season the beef itself instead of relying entirely on the sauce.
- onion: One diced onion cooks alongside the beef and adds even more savory flavor to the cooking liquid.
- bay leaves: Three bay leaves slowly infuse the beef and sauce as everything cooks. Just remember to remove them before shredding.
- beef broth: Creates the base of the barbacoa sauce and keeps the chuck roast moist while it slowly braises.
- chipotle peppers in adobo: These are what give the barbacoa its signature smoky flavor and some heat. I use 3–4 peppers depending on how spicy I want it.
- adobo sauce: Don’t forget the sauce from the can! An extra tablespoon adds even more smoky chipotle flavor.
- apple cider vinegar: Adds acidity and tang that help balance the richness of the chuck roast.
- lime: Fresh lime juice brightens up the sauce and pairs perfectly with the smoky chipotle peppers.
- garlic: Five cloves may sound like a lot, but this is a big piece of beef! The garlic blends right into the sauce and mellows as it cooks.
- cumin & oregano: These simple spices give the barbacoa its warm, savory flavor.
- cloves: You only need a small amount, but cloves add a warm background flavor that works really well in barbacoa. Use 5 whole cloves or about 1/4 teaspoon ground cloves.
- For serving: I love making these into bowls with rice, black beans, guacamole, pico de gallo, and sliced jalapeños. You can also serve the barbacoa with warm corn tortillas and whatever toppings you have on hand.
step-by-step
- Prep the beef. If using the Dutch oven method, preheat the oven to 350°F. Pat the chuck roast or stew beef dry and season generously with salt and pepper.
- Sear the beef.
- Dutch oven method: Heat the oil in a large Dutch oven over medium-high heat. Sear the beef for about 3 minutes per side, or until a deep golden crust forms. Remove from the heat and add the diced onion around the beef.
- Slow cooker method: Heat the oil in a large skillet over medium-high heat. Sear the beef for about 3 minutes per side, then transfer it to the slow cooker. Add the diced onion around the beef.
- Make the barbacoa sauce. Add the beef broth, chipotle peppers, adobo sauce, apple cider vinegar, lime juice, garlic, cumin, oregano, salt, pepper, and cloves to a blender. Blend until completely smooth.
- Add the sauce. Pour the sauce over the beef and add the bay leaves.
- Cook until tender.
- Dutch oven method: Cover and bake at 350°F for 2 1/2–3 hours, or until the beef is very tender and easily shreds with a fork. Check around the 2-hour mark and add about 1/4 cup more broth if the pot looks dry. If the beef is still tough at 3 hours, continue cooking in 30-minute increments.
- Slow cooker method: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, or until the beef is fall-apart tender.
- Shred the beef. Remove and discard the bay leaves. Shred the beef with two forks, then stir it back into the cooking liquid so it can soak up all that smoky, flavorful sauce.
- Build the bowls. Serve the barbacoa over rice with black beans, guacamole, pico de gallo, sliced jalapeños, and any other toppings you love. It’s also great tucked into warm corn tortillas for tacos.
you can watch the full recipe tutorial here!
pro tips for barbacoa beef bowls
- Searing is optional, but adds flavor. If you have the extra few minutes, searing the chuck roast first creates a golden crust and adds another layer of flavor to the barbacoa. Short on time? You can skip this step and go straight to cooking—the beef will still be delicious and tender.
- Let tenderness determine the cooking time. Chuck roasts can vary quite a bit. If yours doesn’t easily shred at 3 hours, it doesn’t necessarily mean it’s overcooked—it likely just needs more time.
- Adjust the chipotle peppers to your preference. Use 3 for a little less heat or 4 if you like things spicier.
- Keep the cooking juices. Don’t drain the beef after shredding. Tossing it back into that flavorful liquid is one of the best parts.
- Watch the liquid level. Check the pot around the 2-hour mark and add a splash of broth if it looks like it’s getting dry.
- Make it ahead. Barbacoa is one of those recipes that may taste even better the next day after the beef has had more time to sit in the sauce.
variations
You definitely don’t have to serve these barbacoa beef bowls as a bowl. The same barbacoa is delicious tucked into corn tortillas for tacos, rolled into burritos, stuffed into quesadillas, or served over a big salad.
For bowls, start with rice and black beans and let everyone add their own toppings. Guacamole, pico de gallo, sliced jalapeños, shredded cheese, sour cream, corn, cilantro, and an extra squeeze of lime would all be great.
storage & reheating
Store leftover barbacoa with some of the cooking liquid in an airtight container in the refrigerator for up to 3–4 days. Keeping the beef in the juices prevents it from drying out.
Reheat it gently in a skillet over medium-low heat or in the microwave until warmed through. If it seems a little dry, add a splash of beef broth before reheating.
You can also freeze the cooked and shredded barbacoa. Let it cool completely, then freeze it along with some of the cooking liquid in an airtight freezer-safe container.
FAQ’s
Is barbacoa spicy?
This version definitely has some heat from the chipotle peppers, but you can easily adjust it. Start with 2–3 peppers if you prefer things milder, or use 4 if you like more spice.
What are chipotle peppers in adobo?
They’re smoked and dried jalapeños packed in a seasoned tomato-based adobo sauce. You’ll use both the peppers and a little of the sauce from the can in this recipe. You can find them here.
Can I use ground cloves instead of whole cloves?
Yes. Substitute about 1/4 teaspoon ground cloves for the 5 whole cloves.
Why isn’t my chuck roast shredding?
It probably needs more time. Chuck roast becomes tender as the connective tissue breaks down during slow cooking. If it’s still tough at the 3-hour mark, cover it and continue cooking in 30-minute increments.
Can I make the barbacoa ahead of time?
Absolutely. It’s a great make-ahead recipe. Store the shredded beef in its cooking juices and reheat it when you’re ready to serve.
Can I serve this as tacos instead?
Definitely! Warm up some corn tortillas and fill them with the shredded barbacoa and your favorite taco toppings.
more recipes to try and LOVE!
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Barbacoa Bowls
Ingredients
- 2 lbs chuck roast or stew beef
- 1 tablespoon oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 onion diced
- 3 bay leaves
For the Barbacoa Sauce
- 2 cups beef broth
- 3-4 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 5 garlic cloves
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 whole cloves or 1/4 teaspoon ground cloves
For Serving
- Rice
- Black beans
- Guacamole
- Pico de gallo
- Sliced jalapeños
Instructions
- Prep the beef. Preheat the oven to 350°F if using the Dutch oven method. Pat the chuck roast (beef stew meat) dry and generously season both sides with salt and pepper.
Sear the meat.
- Dutch oven: Heat the oil in a large Dutch oven over medium-high heat. Add the chuck roast and sear for about 3 minutes per side, or until a deep golden-brown crust forms. Remove from the heat and add the diced onion around the roast.
- Slow cooker: Heat the oil in a large skillet over medium-high heat. Sear the chuck roast for about 3 minutes per side, then transfer the meat to your slow cooker. Add the diced onion around the beef.
Make the barbacoa sauce.
- Add the beef broth, chipotle peppers, adobo sauce, apple cider vinegar, lime juice, garlic, cumin, oregano, salt, pepper, and cloves to a blender. Blend until smooth.
- Pour the barbacoa sauce over the chuck roast and add the bay leaves.
Cook until tender.
- For dutch oven: cover and bake at 350°F for 2 1/2–3 hours, or until the beef is fork-tender and easily pulls apart. Check around the 2-hour mark and add about 1/4 cup additional beef broth if the pot is looking dry. If the beef isn't tender after 3 hours, continue cooking in 30-minute increments.
- For the crockpot: cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, or until the beef is tender and easily shreds with a fork.
- Remove and discard the bay leaves. Shred the beef using two forks, then stir it back into the cooking liquid and let it soak up all that flavor for a few minutes before serving.
- Serve the barbacoa over warm rice with black beans, guacamole, pico de gallo, sliced jalapeños, and any other toppings you love. Or pile it into warm corn tortillas for tacos.
