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Whole30 Chipotle Barbacoa Bowls. One bowl is on a wooden surface. It's filled with romaine lettuce and topped with shredded barbacoa beef, homemade pico, and cilantro leaves. A few slices of lime and a avocado are beside the salad.

Whole30 Chipotle Barbacoa Salad Bowls

A simple Whole30, Paleo, and Low Carb dinner, made in your slow cooker!

Course Dinner, Main Course
Cuisine Mexican
Keyword Beef, Salads, Slow Cooker
Prep Time 20 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 20 minutes
Servings 4 servings
Calories 267 kcal

Ingredients

Barbacoa Beef

  • 1 2 lb chuck roast
  • 1 tbsp oil
  • 2 cloves garlic minced⠀
  • 1 tbsp. cumin⠀
  • 1/2 tsp. dried oregano⠀
  • 1 cup beef broth⠀
  • 1 lime⠀ juiced
  • 2-3 tbsp. diced chipotle peppers depending on your desired spice level ⠀
  • 1/2 tsp. salt⠀
  • 1/4 tsp. black pepper⠀

Salad Bowls⠀

  • 4-8 cups romaine lettuce⠀
  • 2 bell peppers sliced thin⠀
  • 2 cups cauliflower rice
  • 2 avocados sliced⠀
  • 1 cup fresh pico de gallo or salsa of your choosing⠀
  • 15-20 cilantro leaves⠀
  • 1 lime sliced⠀

Instructions

Cook the Barbacoa Beef

  1. Heat the oil in a large skillet, and brown the roast on all sides. Note: You can skip this step if you'd like.

  2. Chop the garlic. In a small bowl, whisk together the garlic, cumin, oregano, broth, lime juice, salt and pepper. Add in 2 to 3 tbsp. of diced chipotle peppers (or substitute 2 tbsp. chipotle in adobo, but check the label!).

  3. Transfer the beef to your slow cooker. Pour the chipotle and broth mixture over roast in slow cooker. 

  4. Cover the slow cooker and set it to low. Cook for 6-7 hours, until the beef is fall-apart tender. 

Prep the Veggies

  1. Meanwhile, slice the bell peppers and onions. Using the same skillet you browned the beef in, sauté the vegetables over medium heat in 1 tbsp of oil, for about 7-9 minutes, stirring occasionally. Set it aside.

  2. Tear or chop the romaine for salads.

  3. Saute the cauliflower rice in a large skillet over medium heat, stirring occasionally, for about 10 minutes.

Shred the Beef

  1. Once it's cooked and very tender, remove the beef from the slow cooker and set it in a large bowl. Using two forks, shred the beef, setting aside any tough fatty pieces.

  2. Return the shredded meat to the slow cooker, cover, and set it to "Keep Warm," for at least 15 minutes or until you're ready to eat.

Assemble and Serve

  1. Cut the avocados just before you're ready to eat. Divide the romaine among four bowls. Top each bowl with the beef, cauliflower rice, avocado, pico, cilantro and lime slices.

Recipe Notes

Instant Pot Adaptation: Set the Instant Pot to Saute mode, heat about 3 tbsp of oil, and brown the roast for about 2-3 minutes per side. Add in all the other ingredients and set to High Pressure for 70 minutes. Allow a Natural Pressure Release (NR) for at least 10 minutes. Pull the meat apart with two forks, setting aside any fatty bits. Set the Pot to Saute mode and simmer everything together for about 3-4 minutes.

Nutrition Facts
Whole30 Chipotle Barbacoa Salad Bowls
Amount Per Serving
Calories 267 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 726mg32%
Potassium 1220mg35%
Carbohydrates 31g10%
Fiber 15g63%
Sugar 11g12%
Protein 8g16%
Vitamin A 6415IU128%
Vitamin C 138mg167%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.