With Chipotle heading out of my life, I've decided that it's time to start making my own burrito bowls. I have great recipes already for pork and chicken, but I decided to try my hand at the barbacoa beef tonight.
Since I've been home from vacation, it's been rough transitioning back into the kitchen. Even though the vast majority of our meals were cooked by us on our trip, they were very basic and I got out of the habit of meal planning, food shopping, and cooking for fun. Cooking on our trip was very much about just staying fed! So, it's been a week since we got home now, I've spent too much money eating out and gotten glutened once, and I'm re-dedicating myself to cooking.
When you cook as often as I do, it's easy to get burned out. I mostly keep things fresh by rarely making the same thing twice. But, when I'm just not feeling it, I turn to my crockpot to save me. A few minutes of prep that magically becomes dinner is perfection when I'm caught in a cooking rut!
This meal was incredibly simple. My oldest son made the barbacoa and we had it with greens (me), cilantro lime rice (the kids), peach salsa, plantain chips, and guacamole. The house smelled amazing after the beef cooked all day, and everyone enjoyed the barbacoa! Absolutely perfect for a busy summer day.
Since my kids aren't into spice, I made this with a very non-spicy pepper. If I were to make it for myself, I would use a spicier pepper. Feel free to adjust as necessary for your palate!
Crockpot Copycat Chipotle Beef Barbacoa (Paleo / Gluten-free)
Prep time: 15 minutes
Cook time: 6-8 hours
1/3 cup apple cider vinegar
4 cloves garlic
4 tsp cumin
2 tsp oregano
1 tsp sea salt
1 tsp black pepper
1/2 poblano pepper, seeds removed (roasted briefly over a gas stove flame or broiled)
3 tbsp lime juice
3-4 lb beef chuck roast, cut into 6 chunks
3/4 cup chicken broth
3 bay leaves
1. Combine first set of ingredients in a blender and pulse until smooth.
2. Heat oil over medium-high heat and sauté the meat until all sides are browned. Pour meat and drippings into a crockpot. Cover with the sauce from the blender. Add the chicken broth and bay leaves.
3. Cook on high for 6 hours or on low for 8-10.