Over the years I’ve seen lots of different recipes for Barbacoa. Some had ingredients that I thought were a little weird, some had sugar, and some had dizzyingly long lists of ingredients. The version that I’ve created has the perfect amount of spicy flavor, and it cooks to fall apart tender. It’s tasty enough that my oldest, who usually doesn’t care for shredded beef dishes, asked me to make him his own batch to take back to college with him. He’s also not a fan of leftovers, so here’s hoping that this helps keep him (and his debit card) out of the Chick-Fil-A drive through! But let’s be honest, one of the best things about this dish is that it takes a few minutes to dice two ingredients and the rest is simply tossing stuff into the slow cooker. My favorite way to eat this is on a soft taco with a little cilantro, a squeeze of lime juice, and of course, cheese, but it also makes a great base for shredded beef enchiladas. I think it’ll quickly become one of your favorites (and it’s only 3 WW points per serving)! ~Tracy
- ~One beef rump roast, approximately 3 lbs., with fat trimmed
- ~1, 5 oz. can chipotle peppers in adobo sauce (I use Embasa brand)
- ~1, 4 oz. can diced green chiles
- ~1 cup diced white or yellow onion
- ~5 large cloves garlic, minced
- ~juice of one lime, freshly squeezed
- ~2 T. apple cider vinegar
- ~3 to 4 bay leaves
- ~1 ½ tsp. salt
- ~1 tsp. black pepper
- ~1 T. ground cumin
- ~1 ½ tsp. oregano
- ~1 c. fat free beef broth or prepared beef bouillon
- Place rump roast in slow cooker (I highly recommend using slow cooker liner. They make cleanup so much easier!)
- Remove the adobo peppers from the can and roughly chop them. Use the entire can if you like things fairly spicy. When cooking for my family, I use the entire can, but if you don’t love things very spicy, or are cooking for others, use half the can.
- Add the peppers (including seeds and some of the sauce) to the pot with the roast.
- Add all other ingredients.
- Place lid on slow cooker and cook on low for 8 hours.
- Remove the roast from the slow cooker using tongs or a large spatula.
- Remove the bay leaves from the pot while you have the meat removed.
- Shred the meat and return to the slow cooker to let it simmer in the juices for another 15-20 minutes before serving.
- Remove the meat from the liquid and serve.
WW Freestyle Info.: This recipe makes 15, 3 oz. servings that are 3 points each.
The Best Slow Cooker Beef Barbacoa
Ingredients
Ingredients
- ~One beef rump roast, approximately 3 lbs., with fat trimmed
- ~1, 5 oz. can chipotle peppers in adobo sauce (I use Embasa brand)
- ~1, 4 oz. can diced green chiles
- ~1 cup diced white or yellow onion
- ~5 large cloves garlic, minced
- ~juice of one lime, freshly squeezed
- ~2 T. apple cider vinegar
- ~3 to 4 bay leaves
- ~1 ½ tsp. salt
- ~1 tsp. black pepper
- ~1 T. ground cumin
- ~1 ½ tsp. oregano
- ~1 c. fat free beef broth or prepared beef bouillon
Instructions
- Place rump roast in slow cooker (I highly recommend using slow cooker liner. They make cleanup so much easier!)
- Remove the adobo peppers from the can and roughly chop them. Use the entire can if you like things fairly spicy. When cooking for my family, I use the entire can, but if you don’t love things very spicy, or are cooking for others, use half the can.
- Add the peppers (including seeds and some of the sauce) to the pot with the roast.
- Add all other ingredients.
- Place lid on slow cooker and cook on low for 8 hours.
- Remove the roast from the slow cooker using tongs or a large spatula.
- Remove the bay leaves from the pot while you have the meat removed.
- Shred the meat and return to the slow cooker to let it simmer in the juices for another 15-20 minutes before serving.
- Remove the meat from the liquid and serve.
Notes
**This recipe makes 15, 3 oz. servings that are 3 WW Freestyle points each.