This flavorful chipotle barbacoa beef is one of my favorite ways to use a roast. The recipe makes the beef tender and delicious, and with the perfect amount of kick from the chipotle peppers. Best part is it’s a simple slow cooker recipe too! Great eaten over a salad or in low carb whole-wheat tortillas. Yum!

INGREDIENTS

2.5 -3 lbs chuck roast
3/4 cup beef or chicken broth
1/3 cup apple cider vinegar
Juice of 1 lime
1 yellow onion, chopped
2 tsp garlic, minced
2-3 chipotle peppers in adobo sauce (depending on desired level of spicy)
1 tbsp cumin
1 tbsp oregano
1 tsp salt
1/2 tsp pepper
3 bay leaves (or 1/2 tsp ground bay leaves)

To serve (your choice of the following): rice, tortillas, cilantro, over nachos, etc. My favorite tortillas to use are these Mission Carb Balance Street Tacos.

INSTRUCTIONS

1. Add the roast to a slow-cooker.

2. In a blender, combine beef or chicken broth, apple cider vinegar, lime juice, chopped onion, garlic, chipotle peppers, cumin, oregano, salt and pepper. Blend on high until well combined.

3. Pour mixture on top of the beef, add bay leaves and cover.

4. Cook for 8 hours on LOW or for 4 hours on HIGH. Remove bay leaves (unless used ground bay leaves), and shred with two forks.

5. Serve over your choice or rice, cauliflower rice, tortillas, tortilla chips, etc.

NUTRITION (per serving)
Makes 8 servings

376 calories
39g protein (44%)
3.6g carbs (3%)
30g fat (53%)

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