If you’re looking for a cozy, set-it-and-forget-it meal that you can use all week long in a dozen different ways, then you are going to love my Easy Barbacoa Chuck Roast. This smoky, tangy, deeply flavorful barbacoa takes less than 10 minutes to prep, and then your oven does all of the hard work for you. You can use it for all sorts of things—tacos, quesadillas, Chipotle-style burrito bowls, and more, all from one single pot. It’s the ultimate meal prep recipe.
Friends, if there is one type of recipe that I keep coming back to again and again lately, it’s roasts. There is something so satisfying about throwing everything into a dutch oven, sliding it into the oven, and coming back a few hours later to the most incredible, fall-apart meat you’ve ever tasted. That’s exactly what this Easy Barbacoa Chuck Roast delivers, every single time.
The magic of this recipe is all in the marinade. We’re blending together apple cider vinegar, beef broth, lime juice, chipotle peppers in adobo, garlic, onion, and a handful of warm spices (cumin, oregano, allspice, and cloves) into a deeply smoky, tangy, and absolutely irresistible sauce. Once you pour it over the chuck roast and pop it in the oven, your whole house is going to smell incredible. I like to use that time to throw in a load of laundry, catch up on emails, or do basically anything else, because the oven is doing all of the heavy lifting for you!
This recipe also makes 12 servings, which means that it is absolutely perfect for meal prep. I love making a big batch on Sunday and using it throughout the week in so many different ways. Tacos on Monday, quesadillas on Tuesday, a Chipotle-inspired burrito bowl on Wednesday — the possibilities are truly endless, and every single one of them is delicious. If you’ve been looking for the kind of recipe that takes the stress out of weeknight dinners, this is the one.
What You Need to Make This Easy Barbacoa Chuck Roast
- Chuck Roast: You’ll need a 3.5 to 4 lb chuck roast to make this recipe. Chuck roast is ideal for low-and-slow cooking because it becomes incredibly tender and easy to shred as it cooks — don’t substitute it for a leaner cut, or you’ll miss out on all of that incredible flavor!
- Apple Cider Vinegar: Apple cider vinegar adds a subtle tanginess to the marinade that balances out the richness of the meat perfectly.
- Beef Broth: Beef broth keeps the meat moist and juicy as it braises in the oven, and adds a rich depth of flavor to the sauce.
- Lime: Fresh lime juice adds the perfect bright, citrusy note to the marinade. I always recommend using fresh lime juice over bottled for the best flavor!
- Chipotle Peppers in Adobo: This is the secret ingredient that gives the barbacoa its signature smoky, spicy flavor. You’ll find canned chipotle peppers in adobo in the Latin foods aisle at most grocery stores.
- Garlic: Fresh garlic adds a bold, savory flavor to the marinade.
- Onion: A roughly chopped onion gets blended right into the marinade, adding a sweet, savory depth of flavor that you’ll absolutely love.
- Cumin: Cumin is one of my favorite spices for Latin-inspired dishes — it adds a warm, earthy flavor that is absolutely essential in this recipe.
- Oregano: A tablespoon of oregano adds an herby, aromatic flavor that complements all of the other spices.
- Allspice & Ground Cloves: These two spices are what set a true barbacoa apart from a regular pot roast. They add a warm, slightly sweet depth of flavor that makes this recipe taste completely authentic.
- Kosher Salt: Season generously! I recommend seasoning both sides of the chuck roast with salt and pepper before adding the marinade, to ensure that every bite is perfectly seasoned.
How to Make This Easy Barbacoa Chuck Roast
To make this barbacoa, start by preheating your oven to 325 F. While the oven preheats, make the marinade. Add the apple cider vinegar, beef broth, lime juice, chipotle peppers in adobo, garlic cloves, roughly chopped onion, cumin, oregano, allspice, ground cloves, and kosher salt to a blender. Blend everything together until it’s completely smooth, then set the marinade aside.
Next, prepare the chuck roast. Pat it dry with paper towels, then season both sides generously with salt and pepper. Transfer the chuck roast to a dutch oven, then pour the marinade over the top. Flip the meat a few times to make sure it is fully coated in the marinade on all sides. Cover the dutch oven with its lid and transfer it to the preheated oven. Allow the chuck roast to braise for 3.5 to 4 hours, until it is tender and easily shreddable.
At the 3.5 hour mark, remove the dutch oven from the oven and test the meat by pulling at it with two forks. If it shreds easily, it’s done! If it’s still a little tough, cover it back up and return it to the oven for an additional 30 minutes. Once the meat is done, remove it from the oven and use two forks to shred it into pieces. Toss the shredded meat with all of the juices in the pot — this is where all of the flavor lives, so don’t drain it!
If you love a little extra crispy texture, place the uncovered pot back in the oven under the broiler on high for 3-4 minutes. This will give the top layer of the meat those incredible crispy, caramelized bits that make barbacoa so irresistible. Keep a close eye on it so it doesn’t burn!
Once done, remove from the oven and serve immediately, or store in an airtight container in the fridge for up to 3 days. Use it in tacos, burrito bowls, quesadillas, nachos — the sky is the limit!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 3 ½-4 Pounds Chuck Roast
- ¼ Cup Apple Cider Vinegar
- ¾ Cup Beef Broth
- 1 Lime, juiced
- 3 Chipotle Peppers in Adobo
- 4 Cloves Garlic
- 1 Onion, roughly chopped
- 2 Teaspoons Cumin
- 1 Tablespoon Oregano
- 1 Teaspoon Allspice
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Kosher Salt
Instructions
- To make this roast, start by preheating your oven to 325 F. While the oven preheats, make the marinade. Add the apple cider vinegar, beef broth, lime juice, chipotle peppers in adobo, garlic cloves, roughly chopped onion, cumin, oregano, allspice, ground cloves, and kosher salt to a blender. Blend everything together until it's completely smooth, then set the marinade aside.
- Next, prepare the chuck roast. Pat it dry with paper towels, then season both sides generously with salt and pepper. Transfer the chuck roast to a dutch oven, then pour the marinade over the top. Flip the meat a few times to make sure it is fully coated in the marinade on all sides.
- Cover the dutch oven with its lid and transfer it to the preheated oven. Allow the chuck roast to braise for 3.5 to 4 hours, until it is tender and easily shreddable.
- At the 3.5 hour mark, remove the dutch oven from the oven and test the meat by pulling at it with two forks. If it shreds easily, it’s done! If it’s still a little tough, cover it back up and return it to the oven for an additional 30 minutes.
- Once the meat is done, remove it from the oven and use two forks to shred it into pieces. Toss the shredded meat with all of the juices in the pot — this is where all of the flavor lives, so don’t drain them!
- If you love a little extra crispy texture, place the uncovered pot back in the oven under the broiler on high for 3-4 minutes. This will give the top layer of the meat those incredible crispy, caramelized bits that make barbacoa so irresistible. Keep a close eye on it so it doesn't burn!
- Once done, remove from the oven and serve immediately, or store in an airtight container in the fridge for up to 3 days. Use it in tacos, burrito bowls, quesadillas, nachos — the sky is the limit!
Rate & review
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