This Barbacoa Beef recipe is so tender and juicy after slow cooking it-perfect for tacos, salads, sandwiches or even by itself!

Perfect for Cinco de Mayo!

Servings: Makes 8 (4 oz. servings)

 GREEN: 4 SmartPoints per serving

BLUE: 4 SmartPoints per serving

PURPLE: 4 SmartPoints per serving

Are you looking for more delicious slow cooker recipes? Be sure to check these recipes out:

Mexican Sweet Pulled Pork

Cream Cheese Crockpot Chicken

For this Barbacoa Beef you can use a bottom round, shoulder, rump, top, or a chuck roast (fat trimmed). I mostly use a bottom round since it contains less visible fat and tenderizes well in the slow cooker.

This Barbacoa Beef is perfect for tacos. I usually serve the beef inside Mission White Corn Tortillas. I heat the tortillas in a skillet with a little non stick cooking spray and cook both sides until they lightly golden and a little crispy. 

I love to top my Barbacoa Beef Tacos with Queso Fresco which is a soft, moist cheese. it’s curd-like, light and fresh with a salty and slightly tangy flavor-that goes perfectly with this beef. I also top mine with Trader Joe’s reduced guilt chunky guacamole. It’s only 1 Freestyle Smart Point for 2 Tablespoons. 

Ingredients:

• 2 pounds bottom round or shoulder, rump, top, chuck roast (fat trimmed), uncooked and cut into 2-inch chunks 
• 2 bay leaves
• 1/3 cup beef broth 
• 2 cloves garlic, minced 
• 1 chipotle in adobo sauce 
• 1 small white onion, diced
• 1 (4-ounce) can chopped roasted green chiles
• 1/4 cup fresh lime juice
• 2 tsp zero point brown sugar substitute ( I use Lakanto Golden Monkfruit Sweetener) 
• 1/2 Tbsp ground cumin
• 1/2 Tbsp Italian seasonings ( I use Dak’s Italian blast)
• 1 tsp salt
• dash of pepper
• 1/2 tsp ground cloves

Directions: 

1. In a food processor or blender combine, beef broth, onion, brown sugar, green chiles, lime juice, cumin, garlic, chipotles, oregano, salt, and cloves. Purée for 25-30 seconds.
2. Place round beef in a slow cooker. Pour sauce over the top of beef. Top with bay leaves. 
3. Cook on high for 4-5 hours or on low for 8-10 hours or until the beef is tender and and can be shredded with a fork.
4. Remove bay leaves and discard.
5. Shred beef using two forks, shred the beef into bite-sized pieces.  Toss the beef around in the remain all of those juices so that it can soak them up.
6. Serve over lettuce, inside tortillas, ciabatta/rolls or eat as is.
7. Top with your favorite taco toppings such as: Queso Fresco cheese, guacamole, fresh limes, diced onion, and/or salsa. 

Servings: Makes 8 (4 oz. servings)

 GREEN: 4 SmartPoints per serving

BLUE: 4 SmartPoints per serving

PURPLE: 4 SmartPoints per serving

Notes:

1. Point values can vary depending on the cut of meat that is used. The points were calculated using 2 lbs. uncooked bottom round.
2. Refrigerate in an air tight container for up to 3 days, or freeze for up to 3 months.

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Yield: 10

Barbacoa Beef

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This Barbacoa Beef recipe is so tender and juicy after slow cooking it-perfect for tacos, salads, sandwiches or even by itself! 

Prep Time 5 minutes

Cook Time 5 hours

Additional Time 5 hours

Total Time 10 hours 5 minutes

Ingredients

• 2 pounds bottom round or shoulder, rump, top, chuck roast (fat trimmed), uncooked and cut into 2-inch chunks
• 2 bay leaves
• 1/3 cup beef broth
• 2 cloves garlic, minced 
• 1 chipotle in adobo sauce
• 1 small white onion, diced
• 1 (4-ounce) can chopped roasted green chiles
• 1/4 cup fresh lime juice
• 2 tsp zero point brown sugar substitute ( I use Lakanto Golden Monkfruit Sweetener)
• 1/2 Tbsp ground cumin
• 1/2 Tbsp Italian seasonings ( I use Dak's Italian blast)
• 1 tsp salt
• dash of pepper
• 1/2 tsp ground cloves

Instructions

1. In a food processor or blender combine, beef broth, onion, brown sugar, green chiles, lime juice, cumin, garlic, chipotles, oregano, salt, and cloves. Purée for 25-30 seconds.
2. Place round beef in a slow cooker. Pour sauce over the top of beef. Top with bay leaves. 
3. Cook on high for 4-5 hours or on low for 8-10 hours or until the beef is tender and and can be shredded with a fork.
4. Remove bay leaves and discard.
5. Shred beef using two forks, shred the beef into bite-sized pieces. Toss the beef around in the remain all of those juices so that it can soak them up.
6. Serve over lettuce, inside tortillas, ciabatta/rolls or eat as is.
7. Top with your favorite taco toppings such as: Queso Fresco cheese, guacamole, fresh limes, diced onion, and/or salsa. 

Servings: Makes 8 (4 oz. servings)

 GREEN: 4 SmartPoints per serving

BLUE: 4 SmartPoints per serving

PURPLE: 4 SmartPoints per serving

Notes

1. Point values can vary depending on the cut of meat that is used. The points were calculated using 2 lbs. uncooked bottom round.
2. Refrigerate in an air tight container for up to 3 days, or freeze for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  King Arthur Gluten-Free Baking Mix
• 
  Dak's. Orignal Red-Salt Free, All Natural
• 
  Mission 25 Calorie Yellow Corn Tortillas -- Low Calorie Corn Tortillas - Certified Gluten Free

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 80Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 38mgSodium: 306mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 8g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.