The Keto RN Crockpot Barbacoa Beef

The Keto RN Crockpot Barbacoa Beef

Ingredients:

3# Beef Chuck Roast, cut into small chunks (you will shred them later)

1/2 C. Beef Broth

1-2 Chipotle Chiles in adobo sauce (plus 1Tablespoon of sauce) Less if you want less spicy flavor.

6 Garlic Cloves, minced

2 T. Apple Cider Vinegar

2T. Lime Juice

1 T. Oregano

1T. Cumin

2t. Salt

1t. Pepper

1/2 t. Cloves

1/2 t. Cinnamon

2 bay leaves

Cojita Cheese (or your favorite cheese)

Pico de Gallo

Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
Place the beef chunks in the crockpot. Pour the puréed mixture from the blender on top of meat. Add the (whole) bay leaves.

Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.

Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor.

Using a slotted spoon, fill your favorite shell (I used red leaf lettuce), or serve with a taco salad or over cauliflower rice.

Add Pico de Gallo and Cojita cheese as desired.

Enjoy!

Nut info : Serves 5

Cals: 213 Fat: 13g Carbs: 2g Fiber: 0.6g Protein: 22g

(Nutritional information is estimated and doesn’t include shell of tacos)