This slow cooker barbacoa is an easy and delicious protein to add to burrito bowls, or make into tacos! The barbacoa is paleo, whole30 compliant, and can be adapted to be AIP.

What is Barbacoa?

Barbacoa is a Mexican meat dish that’s made from slow-cooked meat that’s tender and shredded to perfection. It’s most often made with beef in American restaurants, but it can also be done with lamb or other meats. It’s made with herbs like oregano, bay leaf, and fresh cilantro, as well as beef broth, lime juice, and cumin and chilies (though you can adapt it to be AIP)

This beef barbacoa is a perfect protein for batch cooking! You can easily make it on the weekend and serve in a variety of different ways like tacos, burrito bowls, or over nachos. You can easily adapt this simple protein to make it paleo, AIP, whole30, and keto depending on how you serve it. And the best part? It’s simply made in the slow cooker!

How to make Barbacoa in the Slow Cooker

• Slice the roast. Slice the chuck roast into 6-8 large chunks, trimming any excess falt and removing any bone.
• Add to the slow cooker Set the roast pieces at bottom of the slow cooker and add the garlic, onion, and seasonings and mix well to evenly coat the chuck roast. Pour in the broth, lime juice, and apple cider vinegar.

• Slow cook for 6-8 hours on low.
• Shred and serve!

What do you serve with barbacoa beef?

• Serve it with tortillas and topping to make tacos.
• Serve it over rice or cauliflower rice and your favorite burrito bowl toppings.
• Add the barbacoa to chips to make nachos.

How to make  Barbacoa tacos

• Use a tortilla of your choice. You can use a lettuce wrap to keep it low carb and whole30. Or, you can use siete tortillas for a grain-free option, or make homemade cassava tortillas for an AIP option.
• Add toppings. I like adding toppings like pickled red onion, radish, cilantro, and avocado.

You’ll also love these recipes…

• One pan taco skillet
• Mexican chicken poppers
• Zucchini enchilada casserole

Barbacoa Beef (Slow Cooker, Paleo, Whole30, AIP)

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★★★★★

5 from 3 reviews

• Author: Michelle
• Total Time: 4 hours and 15 minutes
• Yield: 8 servings 1x

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Description

This slow cooker barbacoa is an easy and delicious protein to add to burrito bowls, or make into tacos! The barbacoa is paleo, whole30 compliant, and can be adapted to be AIP.

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Ingredients

Units USM Scale 1x2x3x

• 3 lb beef chuck roast
• 1 small onion, diced
• 5–6 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper (omit for AIP)
• 2 tsp cumin (omit for AIP)
• 2 tsp chipotle powder (omit for AIP – see notes)
• 3 bay leaves
• 3/4 cup beef broth
• 1/4 cup fresh lime juice
• 1 tbsp apple cider vinegar

For serving

• 2 tbsp fresh cilantro, chopped
• Fresh lime wedges
• Diced avocado
• Diced red onion

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Instructions

1. Slice the chuck roast into 6-8 large chunks, trimming any excess falt and removing any bone.
2. Set the roast pieces at bottom of the slow cooker and add the garlic, onion, and seasonings and mix well to evenly coat the chuck roast.
3. Pour in the broth, lime juice, and apple cider vinegar.
4. Cover the slow cooker and set to high for 4 hours or low for 6-8 hours until the chuck roast easily shreds with a fork.
5. Remove the bay leaves from the slow cooker. Allow to cool slightly before carefully shredding the barbacoa with two forks.
6. Add fresh cilantro and other toppings to serve with burrito bowls or tacos.

Notes

To add nightshade-free spice for AIP, add 1-2 tsp of horseradish powder.

Serve the barbacoa over cauliflower rice to make burrito bowls, or grain free tortillas to make tacos. Add toppings like radish, pickled onions, and avocado.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Proteins
• Method: Slow Cooker
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 237
• Fat: 8.7g
• Carbohydrates: 3.9g
• Protein: 34.1g

Keywords: barbacoa

This recipe was published in 2019 and updated in 2022.