Slow Cooker Beef Barbacoa

Why This Is Strictly Keto

Chuck roast, chipotle peppers, garlic, lime juice and spices are all the flavor this dish needs. Real barbacoa is never thickened and never served on a flour tortilla here — you eat the shredded beef as it is, in lettuce cups or over cauliflower rice. Check that your canned chipotles in adobo list no added sugar.

Ingredients

• 3½ lb chuck roast, cut into large chunks and trimmed of excess fat
• ½ cup beef broth
• ½ yellow onion, minced
• 3 chipotle peppers in adobo sauce (from a can)
• 5 garlic cloves
• ⅓ cup fresh lime juice
• 2 bay leaves
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 2 teaspoons salt, divided
• 1 teaspoon ground cumin
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cloves
• Chopped fresh cilantro and lime wedges, for serving

Instructions

1. Season the beef: Cut the chuck roast into large chunks, trim the excess fat and sprinkle with half the salt and the pepper.

2. Sear: Heat the olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned. Transfer it to the slow cooker.

3. Blend the sauce: Blend the chipotles, garlic, lime juice, vinegar, oregano, cumin, cloves and the remaining salt in a small food processor until smooth.

4. Build the pot: Sauté the onion in the same skillet until softened, then pour in the broth and scrape up the browned bits. Pour the onion and broth over the beef, add the bay leaves and stir in the chipotle sauce.

5. Slow cook: Cook on high for 4 hours or on low for 8 hours, until the beef falls apart.

6. Shred and serve: Discard the bay leaves, shred the beef with two forks and stir it back into the juices. Finish with a squeeze of lime and chopped cilantro.

Nutritional Info (per serving, approximate)

Tips

• Pick a well-marbled roast — the fat keeps the shredded beef juicy.
• Do not skip the sear; it adds a deep, roasted flavor to the sauce.
• Serve in butter-lettuce cups, over cauliflower rice, or on a salad with avocado.
• Leftovers keep about 4 days in the fridge and freeze well in portions.