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Whole30 Crockpot Beef Barbacoa

This Whole30 Beef Barbacoa is flavoured with the deep and sophisticated tastes of Mexican cuisine but is simple enough for even a rookie home cook to master
Course: Main Dish
Cuisine: Mexican
Keyword: whole30 beef barbacoa
Servings: 8 people

Ingredients

  • 4 lbs beef chuck roast or shoulder
  • 2 dried whole ancho chilies – deseeded, stems removed
  • 2 dried whole guajillo chilies – deseeded, stems removed
  • 1 dried whole chipotle pepper – deseeded, stems removed
  • 5-6 cloves garlic – skin removed
  • 1 tbsp loosely-packed fresh thyme leaves
  • 1 tsp cinnamon powder
  • 1 tsp smoked paprika
  • 2 tbsp apple cider vinegar
  • 2 tbsp agave syrup omit if doing Whole30
  • 2 cups beef stock – preferably homemade
  • 2-3 tbsp avocado oil
  • salt and pepper

To serve:

  • cauliflower rice – Click here for my favourite version
  • green cabbage – shredded
  • favourite compliant salsa
  • ripe avocado – sliced or diced
  • fresh lime
  • cilantro
  • sweet white onion - diced

Instructions

  • Preheat oven to 350F. 
  • Toast chilies in a dry, cast-iron Dutch oven over med-high heat until softened and pliable. Remove seeds and stems from chilies and add to a high-speed blender along with cinnamon, smoked paprika, apple cider vinegar, garlic & beef stock. Blend on high speed until completely smooth.
  • Pat beef dry with paper towel & season all sides with salt. Raise heat to med-high and add 2 tbsp avocado oil to Dutch oven. Brown the beef in batches, if required.
  • Set a fine-mesh sieve over the Dutch oven and pour the chili-stock mixture through the sieve. Use a silicon spatula to work the sauce through the sieve – discard any of the pulp. Toss the beef to coat in the sauce, add the thyme. Bring sauce to a simmer, cover with lid and transfer to oven. Cook 2.5 to 3 hours or until meat is fall-apart tender.
  • Carefully transfer cooked beef to a bowl or large platter & shred it with two large forks – set aside.
  • Pour the rendered sauce and juices into a degreasing cup and remove excess grease. Taste for seasoning and adjust salt and pepper accordingly. If required, reduce sauce by heating it in the Dutch oven over med-low heat until desired consistency is reached. Pour degreased sauce over the shredded beef and toss to coat.
  • Serve Whole30 Beef Barbacoa over a bowl of cauliflower rice. Garnish with shredded cabbage, salsa of choice, avocado, fresh cilantro & lime wedges.