Low Carb Beef Barbacoa
Tender, flavorful, and irresistibly juicy, this Low Carb Beef Barbacoa is a slow-cooked masterpiece perfect for keto and low-carb diets. Made with a richly seasoned chuck roast, chipotle peppers in adobo sauce, and aromatic spices like cumin, oregano, and cloves, this recipe delivers bold, smoky flavors with every bite. After a luxurious eight-hour slow cook, the beef becomes melt-in-your-mouth tender, easily shredding into a savory, saucy dish infused with lime juice and fresh cilantro. Serve this versatile barbacoa in lettuce wraps, low-carb tortillas, or as a protein-packed topping for salads. With only 15 minutes of prep time, this recipe is ideal for busy lifestyles seeking restaurant-quality meals at home. Whether for meal prep or a family dinner, this crowd-pleaser is proof you don't need carbs to create culinary magic.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 5 cloves Garlic cloves, minced
- 2 peppers Chipotle peppers in adobo sauce
- 1 cup Beef broth
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cloves
- 3 leaves Bay leaves
- 2 tablespoons Lime juice
- 0.5 cup Fresh cilantro, chopped
Instructions
Trim any excess fat from the beef chuck roast and season it generously with salt and black pepper on all sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the beef and sear for 3-4 minutes on each side until richly browned.
Transfer the seared beef to a slow cooker.
In the same skillet, add the diced onion and sauté for about 2 minutes until translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
Transfer the onion and garlic mixture to the slow cooker with the beef.
In a blender, combine the chipotle peppers, beef broth, apple cider vinegar, ground cumin, oregano, and ground cloves. Blend until smooth.
Pour the blended sauce over the beef in the slow cooker.
Add bay leaves to the slow cooker. Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
Once cooked, remove the beef from the slow cooker and shred with two forks, discarding any large chunks of fat.
Return the shredded beef to the slow cooker and mix with the juices. Stir in lime juice and fresh cilantro.
Allow the beef to absorb the flavors for another 15 minutes on the low setting before serving.
Serve the low carb beef barbacoa in lettuce wraps, low-carb tortillas, or as a topping over a fresh salad.
Nutrition Facts
Calories |
3833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6729 mg | 293% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.8 g | ||
| Protein | 254.5 g | 509% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 4569 mg | 97% | |
*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.
