Shredded Barbacoa Grass-fed Beef

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!

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  • 13 thoughts on “Shredded Barbacoa Grass-fed Beef”

    1. 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… ๐Ÿ™‚

    2. 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?!?!

      1. 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.

      1. 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.

    3. 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.

        1. 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 ๐Ÿ™‚

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