What’s better than Chipotle? Learning how to make it yourself! Super-simple recipes are my jam, and I just KNOW you are going to LOVE this dupe for Chipotle’s barbacoa beef. If have ever eaten Chipotle’s barbacoa, you know that it is delicious and tastes like someone has spent hours preparing it.
If you think this recipe is going to take you days to prepare, do not fret! The ingredient list is short, the outcome is delicious 🤤 , and I absolutely can’t wait for you to try this easy-peasy family pleaser!
Do you like to listen 👂to instructions or prefer a live tutorial? If so, check out my latest Meal Prep Monday from the AKOS Nutrition Community Group, where I go live every Monday at 2:30pm CST.
Plus, I’m gearing up to giveaway one 60-minute nutrition strategy session next Monday, 5/18, so you are going to want to hop over into that group and see what you need to do to qualify!
AKOS Nutrition Crockpot Barbacoa Beef
Serves 9
Ingredients
- 3 lb chuck roast (trimmed of fat and cut into 2″ chunks)
- 1 red onion, thinly sliced
- 1/2 cup beef broth
- 2 medium chipotle chilis in adobo sauce (include 4 tsp of sauce)
- 5 cloves garlic, minced
- 2 Tbsp apple cider vinegar
- 2 Tbsp lime juice
- 1 Tbsp dried oregano
- 2 tsp cumin
- 2 tsp sea salt
- 1 tsp black pepper
- 2 whole bay leaves
Directions
- Combine the broth, chipotle chilis, adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt and black pepper in a blender or food processor. Blend until smooth.
- Place the beef chunks into your crock pot. Place the onion slices on top of the beef and then pour the blended mixture on top. Add the bay leaves.
- Cook for 4-6 hours on high or 8-10 hours on low, or until the beef is falling apart.
- Turn the crockpot down to warm. Remove the bay leaves and then shred the meat using two forks and stir into the juices. Cover and let rest for 10-15 minutes so the meat absorbs more flavor. Use a slotted spoon to serve over rice, steamed veggies or the sidedish of your choice.
Let me know what you think of this recipe, and I’ll see you next week!
xo,
Coach Sarah
