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6 hours 20 minutes serves 2-4

Barbacoa Bowls

The lime and chipotle help to make the chuck taste like traditional barbacoa. Enjoy with lettuce wraps or tortillas!
Barbacoa Bowls
Gluten-Free Keto Paleo Whole30

PREP: 20 min. ACTIVE: 6 hrs. 0 min. DIFFICULTY Hard


  • 1 Pre Brands Chuck Roast
  • 2 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tsp. fresh oregano or 1/2 tsp. dried oregano
  • 1 c. chicken or beef broth
  • Juice of 1 lime
  • 2-3 tbsp. diced chipotle peppers, depending on desired spice level
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 4 c. romaine lettuce
  • 2 bell peppers, sliced thin
  • 2 avocados, sliced
  • 1 c. fresh pico de gallo or salsa of your choosing
  • 15-20 cilantro leaves
  • 1 lime, sliced
  1. Place Pre Chuck Roast in crock pot.
  2. Mix together garlic, cumin, oregano, broth, lime, salt and pepper.
  3. Add in 2 to 3 tbsp. of chipotle peppers. Use 2 tbsp. for less spicy and 3 tbsp. for an extra kick.
  4. Pour mixture over roast in crock pot.
  5. Set crock pot to low and cook for 5-6 hours, until the beef is fall-apart tender.
  6. Remove from crock pot and shred in a bowl with two forks.
  7. Separate aside any extra fatty pieces and return to the crock pot. Cook for an additional 30 minutes.
  8. For Salad: Tear or slice romaine for salads.
  9. Sauté bell pepper slices until softened.
  10. Make 4 plates with romaine, avocado, pico, cilantro and lime slices.
  11. Top with shredded Chuck Roast.
  12. Enjoy!
  13. Photo taken by Cook at Home Mom

Amount per 100g

    Recipe developed by Cook at Home Mom
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