Ingredients

The following ingredients have 8 Servings
  • 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
  • 2 tbsp fresh cilantro, chopped
  • Fresh lime wedges
  • Diced avocado
  • Diced red onion

Instruction

  • Slice the chuck roast into 6-8 large chunks, trimming any excess falt and removing any bone.
  • 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.
  • 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.
  • Remove the bay leaves from the slow cooker. Allow to cool slightly before carefully shredding the barbacoa with two forks.
  • Add fresh cilantro and other toppings to serve with burrito bowls or tacos.