Low Sodium Beef Barbacoa
Introducing a flavorful spin on a Mexican-inspired classic, this Low Sodium Beef Barbacoa is perfect for anyone looking to enjoy bold, smoky flavors without the excess salt. Made with tender beef chuck roast slow-cooked to perfection, this recipe features aromatic ingredients like chipotle peppers in adobo, fresh lime juice, garlic, and cumin for a rich, tangy depth of flavor. A homemade sauce blended with low sodium beef broth ties everything together, ensuring a heart-healthy yet satisfying dish. With just 20 minutes of prep and a slow cooker doing the rest, this melt-in-your-mouth barbacoa is ideal for tacos, burritos, rice bowls, or salads. Perfect for meal prep or feeding a crowd, this recipe is packed with protein and vibrant spices that will make your taste buds dance—all while keeping sodium in check.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 large White onion, chopped
- 5 cloves Garlic cloves, minced
- 0.25 cup Apple cider vinegar
- 0.25 cup Fresh lime juice
- 3 peppers Chipotle peppers in adobo sauce, sodium-free or low sodium
- 1 cup Low sodium beef broth
- 2 leaves Bay leaves
- 1 tablespoon Ground cumin
- 1 tablespoon Dried oregano
- 1 teaspoon Ground black pepper
Instructions
Begin by seasoning the beef chuck roast evenly with ground black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Add the beef and sear on each side until browned, about 3-4 minutes per side. Transfer the beef to a slow cooker.
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Transfer the onions and garlic to the slow cooker with the beef.
In a blender, combine the apple cider vinegar, lime juice, chipotle peppers, beef broth, cumin, and oregano. Blend until smooth.
Pour the blended sauce over the beef in the slow cooker.
Add the bay leaves into the slow cooker.
Cover and cook on low heat for 8 hours or until the beef is fork-tender and easily shreds.
Once cooked, remove the bay leaves. Shred the beef using two forks and mix it well with the sauce in the slow cooker.
Serve the barbacoa hot in tacos, burritos, or over a bed of rice. Enjoy your low sodium beef barbacoa!
Nutrition Facts
Calories |
3862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.4 g | 390% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.0 g | ||
| Protein | 253.2 g | 506% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 4610 mg | 98% | |
*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.
