Last Updated on February 5, 2024
Here’s a recipe with deep, complex flavor that’s simple to make thanks to that kitchen hero, the slow cooker.
Of course, a great barbacoa starts with a high-quality chuck roast. Grass-fed beef ensures the highest level of nutrients, like antioxidant-rich CLA.
After a quick prep and sear on the meat, you add it to the slow cooker along with beef stock and smoky Mexican spices like cumin, smoked paprika, garlic, and onion powder. Set the slow cooker to low and leave it for 6 to 8 hours, or until the meat shreds easily. Serve the shredded barbacoa meat wrapped in tortillas with your favorite toppings for a complete meal.
Bonus: You can make the barbacoa a few days in advance to save even more time. Cook it on a Sunday and enjoy it for dinner on busy weeknights. Simply shred the cooked meat and store it covered in the fridge, then rewarm it when you’re ready to serve.
Other ways to enjoy the barbacoa:
- Over cauliflower rice
- Alongside pan-fried plantains
- Over zucchini noodles
- With fried eggs for a protein-packed breakfast
Ingredients
- 1 Tbsp ghee
- 1 ButcherBox Chuck Roast, about 3 pounds defrosted, pat dry
- 1/2 tsp fine sea salt
- 1 tsp dried oregano
- 1 clove garlic minced
- 1 cup beef broth
- 1 Tbsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- Taco toppings: Grain-free tortillas, chopped onion, chopped cilantro, sliced jalapeños, lime wedges optional
Instructions
- Melt the ghee in a large skillet over medium-high heat for 2 minutes.
- Meanwhile, season the roast all over with half of the sea salt and oregano. Place the roast in the hot skillet and brown for 3 minutes per side. Add the garlic to the pan for the last 3 minutes.
- Transfer the roast and its drippings to the slow cooker. Add the beef broth, cumin, smoked paprika, and onion powder, plus the remaining salt and oregano. Cover, set to low and cook until the meat is cooked through, tender and easily shredded, 6 to 8 hours.
- Shred the beef with 2 forks. Serve it with grain-free tortillas and any toppings you like.
This is a guest recipe from our friends at PaleoHacks.
