Slow Cooker Barbacoa Beef


Slow Cooker Barbacoa Beef

By Elton Rodriguez (Own work) [CC-BY-SA-3.0 or GFDL], via Wikimedia Commons

Are you looking for an easy and simple lunch menu? Something that is quick to make and nutritious too! Most of us face a time crunch when it comes to preparing lunch. We are often trapped between the dilemma of what to make and what not to make. If you are thinking of cooking up something Mexican with a feeling tex mex then look no further.  Drilldoggy is here to the rescue with delicious ways and means of to do so. Try our fitness inspired babacoa beef recipe for crockpot or pressure cooker. The best part is that it is like a steaming broth that can be made with all ingredients together in the pot.

All that you need to do is arrange all the ingredients and then allow our crockpot to do rest of the work while your laze around or spend your time doing household chores. The outcome is a yummy and nutritious meal that everybody loves. Using lean beef for the barbacoa beef broth makes it ideal for your new lifestyle and adds more flavor to the dish.

Drilldoggy made this dish for his other dog friends and hence avoided adding veggies. After all, unlike him his buddies loathe them! But feel free to throw in your favorite ones to make it more wholesome and healthy all at once. But do make a point to chop them up finely before stirring them into the broth. So cook barbacoa beef the way you and your family enjoy the most and have fun at lunch!



Serves: ?

  • 6 lb beef roast, chopped into 4-6 large chunks
  • 8 garlic cloves
  • ½ can chitpotle peppers in adobo sauce
  • 1 ½ cups low-sodium beef broth
  • ½ cup apple cider vinegar
  • 5 bay leaves
  • 1 tbsp sea salt
  • 1 tbsp ground cumin
  • ¼ tsp ground cloves
  • 1 tbsp ground black pepper
  • 1 tbsp dried oregano
  • 6 tbsp lime juice
  • 2 juniper berries (optional)
  • 3 tbsp coconut oil



  • Drizzle a couple of tbsp oil in a large pan and heat it over moderately high heat.
  • Place the meat chunks on it and cook each side for a couple of minutes or so, until they are seared nicely.
  • Transfer them into a crockpot and set aside.
  • Whisk the lime juice, vinegar, chitpotle peppers inadobo sauce together and stir in a dash each of ground spices, garlic and sea salt.
  • Pour it into a blender and pulse them into a smooth runny puree.
  • Bathe the browned meat with this blended sauce and pour in the stock as well.
  • Scatter the bay leaves and juniper berries on top and fasten the lid.
  • Cook at LOW for 6 hours or until the meat is cooked through and turn tender.
  • Drain out the beef chunks and pull the meat apart into fine shreds using two forks.
  • Pour the cooking sauce into saucepan and bring it to a simmer over high heat.
  • Cook for 10 minutes or until it reduces to half of its original volume and hence thickens.
  • Pile up the shredded meat onto serving plates and pour the reduced sauce on top.
  • Serve with steamed cauliflower rice or crusty weight loss bread.