Spoon chipotle peppers over beef chuck, along with 3 ingredients, into slow cooker for a shredded dinner that disappears faster than anything else

This slow cooker 5-ingredient beef barbacoa is my kind of weeknight magic: you literally spoon smoky chipotle peppers over a big hunk of beef chuck, add just three pantry ingredients, and let the slow cooker do the rest. The result is deeply flavored, fall-apart shredded beef that disappears faster than anything else on the table. Inspired by Northern Mexican barbacoa, which is traditionally cooked low and slow in a pit, this version leans on canned chipotle peppers in adobo for that signature heat and smokiness, without any complicated prep.

Serve the shredded beef piled into warm corn or flour tortillas with chopped onion, cilantro, lime wedges, and crumbled queso fresco. It’s equally good over cilantro-lime rice or simple white rice with black beans. For a low-carb plate, spoon it over shredded cabbage or a crisp salad with avocado. Leftovers make excellent quesadillas, nachos, burrito bowls, or a baked potato topping. A side of roasted vegetables or a quick tomato-cucumber salad balances the richness nicely.

Servings: 8

3 to 3 1/2 pounds beef chuck roast, trimmed of excess hard fat

Place the whole beef chuck roast into the insert of a slow cooker, fat side up if there is a distinct fat cap. This helps baste the meat as it cooks.

Open the can of chipotle peppers in adobo. Using a spoon, scoop the peppers and all of their adobo sauce directly over the top of the raw beef chuck in the slow cooker, spreading them out a bit so they’re fairly evenly distributed. This step creates that close-up process moment: hands spooning chipotle peppers over the beef on the countertop.

Pour the beef broth around (not directly on top of) the beef so you don’t wash off the chipotle layer. Drizzle the fresh lime juice over the top of the meat.

Sprinkle the kosher salt evenly over the beef and chipotle peppers. At this point you should have only five ingredients in the slow cooker: beef chuck, chipotle peppers in adobo, beef broth, lime juice, and salt.

Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and shreds easily with a fork. Low and slow will give you the most succulent texture.

Once the beef is tender, use tongs to transfer it to a large bowl, leaving the cooking liquid and peppers in the slow cooker. Skim off any large pools of fat from the surface of the liquid if desired.

Shred the beef with two forks into bite-size pieces. Return the shredded beef and any collected juices back into the slow cooker, stirring to combine with the chipotle-studded cooking liquid.

Taste the barbacoa and adjust the seasoning with a bit more salt or a squeeze of lime if needed. Switch the slow cooker to WARM and let the beef sit in the sauce for at least 10 to 15 minutes so it can reabsorb some of the juices before serving.

Serve the shredded beef barbacoa hot, with tongs or a slotted spoon to leave excess liquid behind if you prefer less saucy meat.

For milder heat, use only 1 to 2 chipotle peppers from the can plus a few spoonfuls of the adobo sauce, and refrigerate or freeze the rest for another recipe. For extra smoky depth, add 1 teaspoon ground cumin and 1 teaspoon dried oregano along with the salt (this will technically increase the ingredient count, but the base recipe works beautifully as written). If you prefer a slightly sweeter, more rounded flavor, stir in 1 to 2 tablespoons of brown sugar or honey during the last hour of cooking. You can also swap part of the beef broth for 1/2 cup orange juice for a citrusy twist often found in some barbacoa and carnitas-style recipes. For a leaner version, trim more exterior fat from the chuck roast before cooking, and thoroughly skim the fat from the cooking liquid before returning the shredded meat to the slow cooker. If you don’t have beef broth, water with an extra 1/2 teaspoon of salt will work in a pinch, though the flavor will be slightly less rich. Food safety tips: Always start with fresh, cold beef and keep it refrigerated until you’re ready to put it into the slow cooker. Do not use frozen beef directly in the slow cooker; thaw it completely in the refrigerator first so it passes through the temperature danger zone quickly and cooks evenly. Make sure your slow cooker is at least half full but not more than about two-thirds full so the food heats properly. Once the barbacoa is cooked, do not leave it at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Cool leftovers quickly, then refrigerate in shallow containers and use within 3 to 4 days, or freeze for up to 3 months. Reheat leftovers to at least 165°F (74°C) before serving.