Keto Beef Barbacoa
Elevate your low-carb meal plan with this tender and flavorful Keto Beef Barbacoa recipe, perfectly slow-cooked to perfection. Starting with hearty chunks of beef chuck roast, this dish is enriched with smoky chipotle peppers in adobo, aromatic spices like cumin and oregano, and a tangy kick of lime juice and apple cider vinegar. After 8 hours of slow cooking, the beef becomes irresistibly juicy and easy to shred, soaking up all the savory juices from the homemade sauce. This keto-friendly wonder is versatile enough to serve in low-carb tortillas, on fresh salads, or as a satisfying protein-packed main dish. Garnish with creamy avocado slices or vibrant cilantro for a finishing touch that will delight your taste buds. Easy, comforting, and loaded with rich Mexican-inspired flavors, this is the ultimate dish for keto enthusiasts and slow-cooker lovers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 6 cloves Garlic cloves, minced
- 3 peppers Chipotle peppers in adobo sauce
- 1 cup Beef broth
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Lime juice
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground cloves
- 3 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by cutting the beef chuck roast into large chunks, about 3 inches each.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until browned, about 3-4 minutes per side. Transfer the seared beef to a slow cooker.
In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant. Add this mixture to the slow cooker.
In a blender, combine the chipotle peppers, beef broth, apple cider vinegar, lime juice, ground cumin, dried oregano, ground cloves, salt, and black pepper. Blend until smooth.
Pour the blended sauce over the beef in the slow cooker, making sure all the beef is covered.
Add the bay leaves to the slow cooker.
Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
Once cooked, remove bay leaves and use two forks to shred the beef directly in the slow cooker, mixing it well with the juices.
Serve the Keto Beef Barbacoa as desired, whether in low-carb tortillas, on top of salads, or as a main protein dish.
Garnish with fresh cilantro or avocado slices if desired.
Nutrition Facts
Calories |
3830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.8 g | 389% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4475 mg | 195% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.1 g | ||
| Protein | 253.0 g | 506% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 4406 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
