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  • Recipe:

    Shredded Barbacoa Grass-fed Beef Recipe

    Shredded Barbacoa Grass-fed Beef
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    This is my attempt at recreating the delicious Barbacoa beef from Chipotle, only using a grass-fed roast. It's even better the next day after the meat has had a chance to marinate in the juice a bit longer. This recipe was such a hit that it will be recurring for dinner a few times a month. I love that it is done in the slow cooker, making my life a little easier!

    Recipe Instructions:

    Cut the roast up into 4 smaller pieces. Heat a heavy-bottomed pot on medium high heat. Melt the fat in the hot pot.

    Sprinkle the roast with salt and pepper. Lightly brown the pieces in the hot pot on all sides. Remove and place in a crock pot.

    Combine vinegar, lime juice, cumin, chipotle peppers (or chili powder), garlic, onion, cloves and oregano in a blender. Blend until smooth and creamy. Pour over roast in the crock pot. Add the stock, bay leaves and juniper berries (or substitute).

    Cook on Low about 8-10 hours, or until meat can easily be pulled apart.

    Shred meat and allow to sit in the juices for an additional hour before serving, if possible.

    Store extras in the juices in the refrigerator. It's even better the next day!

    Comments and Reviews

  • loves2spin says:
    Oh, my goodness! That looks and sounds fabulous! I will definitely try it. Reply
  • captured says:
    Made this tonight with a grass-fed rump roast...OH MY GOODNESS! Amazing! Tastes very similar to Chipotle and is amazing! Can hardly wait to have it for lunch tomorrow... :) Reply
  • ajdonatello says:
    This is so good! Reply
  • arikaw says:
    argghhh, this sounds so good, but every time i cook grassfed beef in the crock pot for 8 hours on low I end up with shoe leather?!?! Reply
    • It's possible that your crockpot LOW is at a slightly lower temperature since crockpot temperatures can vary. It sounds like you may not be cooking long enough. Also, there should be liquid involved (which this recipe has). I suggest cooking for longer. When I make this, or any "shredded" meat, it easily shreds with a fork. Reply
  • GSP Lady says:
    What cuts of beef are good for this recipe? Reply
    • Just about any roast cut. I've done it with shoulder roast, chuck roast and sirloin roast. If it is a particularly fatty cut, just be sure to trim it up. Some cuts do well with cutting into 2-3 pieces to reduce cooking time. If it doesn't shred easily, it's not done. Do give it a chance to soak up the juices for a hour or so after shredding to get good flavor. It's even better the next day after it has sat in the juices all night. Reply
  • Brittany says:
    This is amazing stuff! It's pretty much the only way we eat roast any more, we all love it that much! I've used very lean deer roasts, and it still turns out so juicy and flavorful. Reply
  • Rachel says:
    How is this served normally? Just plain or on top of a tortilla or something? What sort of side dish do you recommend? Reply
    • We eat it over brown rice and black beans, but it's great I homemade corn tortillas! We kind of make ours taco salad like topped with shredded cabbage, tomatoes, onions, fermented salsa and sour cream. Yum! Reply
      • Rachel says:
        Thanks! We ended up serving it with the shredded lettuce, avocado, sour cream, and chopped tomatoes. Next time I will try it with black beans or rice or some sprouted corn tortillas! Very yummy :) Reply
  • Amy McMann says:
    This was absolutely delicious! I'm going to be making this again and again! Reply
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