Simple Savory Beef Barbacoa

Whether you consider its origins the Caribbean, Mexico, Texas, or Chipotle, beef barbacoa is freaking delicious. Tender as it is tasty, this dish is long on flavor.

You’ll notice this dish has a long(er) cook time. We start with a grass-fed chuck roast and cook it low and slow for max tenderness and juiciness. Not to mention chuck roast is one of the more affordable cuts out there.

If you’re playing the Whole Life Challenge at Kickstart or Lifestyle, feel free to add some warm corn tortillas for taco night. Performance players, add the tender deliciousness of this beef barbacoa to a salad or serve up some roasted veggies on the side.

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Simple Savory Beef Barbacoa

Whether you consider its origins the Caribbean, Mexico, Texas, or Chipotle, barbacoa is freaking delicious.

Category Dinner

Compliance Level Kickstart, Lifestyle, Performance

Prep Time 40 minutes

Cook Time 4 hours

Total Time 4 hours 40 minutes

Servings 4

Author Brandon Cress

Ingredients

• 2 lbs boneless beef chuck roast cut into two, one pound pieces
• 1 cup beef broth
• 1 cup crushed tomato
• 1/2 cup onion diced
• 3 tbsp lime juice
• 2 tbsp apple cider vinegar
• 1.5 tbsp chipotle minced
• 1 tbsp garlic minced
• 2 tsp cumin
• 1 tsp oregano
• Lime wedges and chopped cilantro for garnish
• Corn tortillas (for Kickstart or Lifestyle players)

Instructions

1. Heat a Dutch oven or large heavy bottomed pot on high and preheat oven to 300 degrees Fahrenheit.

2. Season chuck roast liberally with salt and sear on all sides until well browned then reserve.
3. Reduce heat to medium high and add onion and saute for 2 minutes.

4. Add garlic and continue to cook for 1 minute.

5. Add remaining ingredients and bring to a boil.
6. Add beef back to pot and cover.
7. Place pot in in oven and braise for 3-4 hours or until beef shreds easily.
8. Shred beef mixing with the cooking liquid.

9. Serve with lime wedges and cilantro. Add corn tortillas if you're playing the WLC at Kickstart or Lifestyle.
   

Brandon Cress

Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.