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Slow Cooker Chipotle Barbacoa Bowls

Whole30, Paleo, Low Carb

Ingredients

  • 1 2 lb chuck roast
  • 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⠀

  • 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

Barbacoa Beef

  1. Place roast in slow cooker (I prefer to brown it on all sides in a large pan first, but a lot of people skip this step and its just fine!).

  2. Mix together garlic, cumin, oregano, broth, lime, 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. Pour the mixture over roast in slow cooker. 

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

  5. Remove the beef from the slow cooker and shred in a bowl with two forks. Set aside any tough fatty pieces and return the shredded meat to the slow cooker

  6. Allow to cook together for an additional 15 minutes.⠀

Assemble the Salads

  1. Sauté the sliced bell peppers and onion over medium heat in 1 tbsp of oil until softened.⠀

  2. Tear or slice the romaine for salads.⠀

  3. Divide the romaine among four bowls. Top each bowl with the beef, cauliflower rice, avocado, pico, cilantro and lime slices.