Beef Barbacoa Bowls

Recipe

Main Dish
Beef Barbacoa Bowls

Primary Media

Bowl of beef barbacoa mixed with greens near smaller bowls of cheese, red pepper flakes, lime and beef

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4.58 out of 5 stars
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12 ratings

Recipe Data

4
Servings
15min
Prep
4hr25min
Total

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Description

Make this slow cooker beef barbacoa ahead of time and store it in the refrigerator for up to 3 days or the freezer for up to 3 months! That way, your meal is ready when you are.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Slow Cooker Beef Barbacoa
1(4-lbs.) boneless beef chuck pot roast
2 tbsp.Gustare Vita olive oil
4to 5 chipotle peppers in adobo sauce
½ c.Hy-Vee 50%-less-sodium beef broth
¼ c.fresh lime juice
3 tbsp.Hy-Vee apple cider vinegar
1 ½ tbsp.Hy-Vee ground cumin
4 tsp.minced dried garlic
1 tbsp.Hy-Vee dried oregano
½ tsp.Hy-Vee ground black pepper
¼ tsp.Hy-Vee ground cloves
Beef Barbacoa Bowls
2 c.Slow Cooker Beef Barbacoa
½ tsp.Hy-Vee crushed red pepper
6 c.shredded romaine lettuce
1 c.cherry tomatoes, halved
1 c.avocado, pitted, peeled, sliced
¼ c.red onion, sliced
¼ c.radishes, sliced
¼ c.Cotija cheese, crumbled
8Lime wedges, for garnish

Things To Grab

  • Large skillet
  • 3-1/2-to-4-quart slow cooker
  • Blender
  • Medium saucepan
  • Medium bowl
  • 4 serving bowls

Directions

  1. Trim fat from meat. Cut meat into 10 large chunks. Heat oil in a large skillet over medium-high heat. Sear meat, half at a time, on all sides. Transfer meat to a 3-1/2-to-4-quart slow cooker.

  2. Place chipotle peppers in a blender. Add broth, lime juice, vinegar, cumin, garlic, oregano, black pepper, and cloves. Cover and blend until smooth. Pour over meat in slow cooker. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.

  3. Remove meat from slow cooker, reserving cooking juices. Cool meat for 10 minutes. Shred meat using two forks; discard fat.

  4. Place 2 cups shredded beef and juices in a medium saucepan; reserve remaining beef for another use. Sprinkle crushed red pepper over beef and heat through.

  5. Toss romaine with cherry tomatoes; divide mixture among 4 serving bowls. Spoon shredded beef and juices on top. Divide avocado, red onion, radishes, cheese, and lime wedges among bowls. Garnish with fresh cilantro, if desired. 

Nutrition facts

Servings

560 Calories per serving

Amounts Per Serving

  • Total Fat: 31g
  • Cholesterol: 165mg
  • Sodium: 270mg
  • Total Carbohydrates: 15g
  • Protein: 58g

Daily Values

0%
Iron 35%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 25%

Recipe Source:

Balance August 2018