Slow Cooker Barbacoa Beef – Easy, Flavorful and Low Carb!

Slow Cooker Barbacoa Beef

April has just begun and it is already completely crazy in our house. We have a sport or other activity almost every single night, and to avoid eating out constantly, I am trying to plan easy meals that we can come home to. I try to incorporate my slow cooker into my meal planning as much as I can when things get crazy, because I love being able to come home to a delicious meal all ready to go. This Slow Cooker Barbacoa Beef is honestly so easy, so flavorful and can be enjoyed in so many ways. It also has the added bonus of being low-cal and low-carb!

How to make this:

This recipe is really simple, you just put your beef in the slow cooker, blend all of the other ingredients together, pour them on top and go! We really like spicy food in our house, so the four chipotles that are used in this don’t seem spicy at all to us. If you are really sensitive to spice, you may want to cut it back to just two.

How to serve this Slow Cooker Beef Barbacoa:

My favorite way to eat barbacoa is in a taco, but it is definitely great in a rice bowl, on a salad or any other way you can imagine. The meat itself clocks in at only 274 calories and 1 net carb (based on six servings). I usually top it with guacamole, shredded cheese and pico de gallo. Sour cream, hot salsa, queso, fresh lime, beans and rice would also go great with it. Let me know how you get creative with yours. Enjoy!

If you do not already have a slow cooker, I really recommend this one!

I would love to hear what you think of this recipe. Please let me know in the comments below, and don’t forget to select a star rating. Thank you and enjoy!

Barbacoa Beef

This flavorful barbacoa beef is so easy to make. Just throw everything in the slow cooker and go! It is also low carb and keto friendly!
Prep Time5 mins
Cook Time8 hrs 30 mins
Total Time8 hrs 35 mins
Course: Main Course
Cuisine: Mexican
Keyword: beef, crock pot, dairy free, easy, Healthy, keto, lchf, light, low carb, mexican, quick, rice bowl, shredded, simple, slow-cooker, tacos
Servings: 6 people
Calories: 320kcal

Ingredients

  • 3 lbs top round roast
  • 1/2 onion peeled
  • 1 lime – juiced
  • 4 chipotles peppers in adobo or less depending on taste
  • 2 tbsp cumin
  • 1 tbsp oregano
  • 1/2 tsp ground cloves
  • 3/4 cup beef broth
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 4 cloves garlic minced

Instructions

  • Place roast in slow cooker.  Add all other ingredients to a food processor or blender and combine.  Pour mixture on top of the roast and cook on low for about 8 hours.
  • When the roast pulls apart easily, remove it from the slow cooker and shred it using two forks.  Put the shredded meat back into the slow cooker, mix it in with the juices and allow it to absorb the juices for about 30 minutes.  
  • Place meat in a taco, rice bowl or on a salad, top it with your favorite toppings and enjoy!

Nutrition

Calories: 320kcal | Carbohydrates: 5g | Protein: 54g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 138mg | Sodium: 1551mg | Potassium: 930mg | Fiber: 2g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 6mg

If you like my Slow Cooker Barbacoa Beef, you may also like my Instant Pot Carnitas, Slow Cooker Fiesta Chicken or my Easy Chicken Enchiladas.

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