Nut-Free Beef Barbacoa
Savor the rich, smoky flavors of this Nut-Free Beef Barbacoa, a slow-cooked masterpiece that's as tender as it is bold. Perfect for those with nut allergies, this gluten-free and dairy-free recipe brings together succulent beef chuck roast, savory onions, garlic, and a spiced chipotle adobo blend for maximum flavor. Slow-cooked to perfection in a Dutch oven or crockpot, the meat effortlessly shreds and absorbs the tangy zest of fresh lime juice, creating a mouthwatering base for tacos, burritos, or rice bowls. With a balance of heat, acidity, and warm spices like cumin and ground cloves, this barbacoa is a comforting yet vibrant dish that will become a staple in your kitchen. Whether you're meal prepping or feeding a crowd, this 8-serving recipe is as versatile as it is flavorful, designed to please every palate.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium White onions, chopped
- 6 cloves Garlic cloves, minced
- 2 whole peppers Chipotle peppers in adobo sauce
- 2 tablespoons Apple cider vinegar
- 1 cup Beef broth
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cloves
- 2 whole Bay leaves
- 2 tablespoons Lime juice
Instructions
Begin by trimming excess fat from the beef chuck roast and cut it into manageable 4-inch chunks.
Season the beef chunks generously with salt and black pepper on all sides.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat.
Sear the beef pieces in batches in the hot oil until all sides are browned, about 3-4 minutes per side. Transfer the seared beef to a plate and set aside.
In the same skillet, reduce the heat to medium and add the chopped onions, sautéing them until they become translucent and soft, about 5 minutes.
Add the minced garlic to the onions and cook for an additional minute until fragrant.
In a blender, combine the chipotle peppers, apple cider vinegar, beef broth, ground cumin, dried oregano, and ground cloves. Blend until smooth.
Return the seared beef to the skillet and pour the chipotle mixture over the beef.
Add the bay leaves into the mixture and stir to combine all ingredients.
Cover the skillet or transfer to a slow cooker, and cook on low for 6 hours, until the beef is tender and can be easily shredded with a fork.
Once cooked, remove the bay leaves and discard them.
Using two forks, shred the beef directly in the cooking liquid to absorb the flavors.
Stir in fresh lime juice to brighten the flavors before serving.
Serve hot with tortillas, over rice, or in your favorite dishes.
Nutrition Facts
Calories |
3867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.4 g | 389% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 9073 mg | 394% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.7 g | ||
| Protein | 253.9 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 4541 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.
