Description
This delicious Barbacoa Beef recipe is a flavorful, slow-cooked beef chuck roast perfect for Paleo, Whole30, and AIP diets. Tender chunks of beef are seasoned with aromatic spices and cooked low and slow in a mixture of beef broth, lime juice, and apple cider vinegar to create a juicy, shreddable meat ideal for burrito bowls or tacos.
Ingredients
Beef and Seasonings
- 3 lb beef chuck roast
- 1 small onion, diced
- 5-6 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- 2 tsp cumin (omit for AIP)
- 2 tsp chipotle powder (omit for AIP)
- 3 bay leaves
Liquid Ingredients
- 3/4 cup beef broth
- 1/4 cup fresh lime juice
- 1 tbsp apple cider vinegar
Garnishes and Toppings
- 2 tbsp fresh cilantro, chopped
- Fresh lime wedges
- Diced avocado
- Diced red onion
Instructions
- Prepare the Beef: Slice the chuck roast into 6-8 large chunks, trimming any excess fat and removing any bone to ensure even cooking.
- Season the Meat: Place the beef pieces at the bottom of the slow cooker. Add the minced garlic, diced onion, dried oregano, sea salt, black pepper, cumin, chipotle powder, and bay leaves, then mix well to coat the meat evenly with the spices.
- Add Liquids: Pour the beef broth, fresh lime juice, and apple cider vinegar over the seasoned meat to keep it moist and infuse flavor during cooking.
- Slow Cook: Cover the slow cooker and cook on high for 4 hours or on low for 6-8 hours until the beef is tender enough to shred easily with a fork.
- Shred the Meat: Remove the bay leaves, allow the beef to cool slightly, and then shred it carefully with two forks to create the classic barbacoa texture.
- Serve and Garnish: Mix in the fresh chopped cilantro and serve with fresh lime wedges, diced avocado, and diced red onion, perfect for burrito bowls or tacos.
Notes
- For an Autoimmune Protocol (AIP) compliant version, omit black pepper, cumin, and chipotle powder; consider substituting with mild AIP-compliant herbs or leave them out.
- Using a chuck roast is ideal due to its marbling and tenderness after slow cooking.
- Cooking times can vary depending on slow cooker model; check for shreddable tenderness.
- Leftovers keep well refrigerated for up to 4 days and freeze well for up to 3 months.
- To boost smoky flavor without chipotle powder, try smoked paprika or a small amount of liquid smoke if allowed in your diet.
