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Barbacoa Beef

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.
Yield: 10

Barbacoa Beef

Barbacoa Beef

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.

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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.

jaymesilvestri

Tuesday 26th of October 2021

Jayme Silvestri Very tasty looking! I do love cilantro, but I have heard that some people have an aversion to it. Love your photo!

26 Best Weight Watchers Dinner Recipes With Beef • Hot Bod Zone

Tuesday 11th of August 2020

[…] Barbacoa Beef - 4 Points This Weight Watchers Dinner Recipes for Barbacoa Beef that is so tender and juicy after slow cooking it -perfect for tacos, salads, sandwiches or even by itself! Recipe and Photos From The Pound Dropper Check out this recipe […]

Dean

Sunday 12th of April 2020

Has anyone made this in the instapot?

Dean

Monday 13th of April 2020

I was able to do it in the IP, took about 1 hour. The. only thing I would do differently next time is use a 1/4 of the clove as they are bit too strongl

Susan Aghili

Tuesday 14th of May 2019

Is that one can of chipotle in Adobe sauce or literally one chipotle? Thanks! It looks fabulous!!

Lindsay Kehl

Tuesday 14th of May 2019

It’s just one chipotle. You can add more if you like more heat. One does add great flavor without overbearing the other ingredients.

Thanks so much

mary anderson

Saturday 4th of May 2019

It looks great and I imagine it tastes just as good. I like the combo of beef, I will have to try it.

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