Barbacoa Pot Roast

Beef, Whole30 / Monday, March 24th, 2014


When I started the Whole30, I panicked a little about what to make for dinner, because I didn’t want Jeff to run off with the yeast-roll girl at Longhorn. I needed some basic things that would work for both of us.

My first basic thing was this Barbacoa Pot Roast from Brandon and Megan Keatley’s Primal Cravings. It’s mouthwatering, spicy without being hot, and it’s versatile, which makes customizing dinner much, much easier. You can serve it so many ways:

  • As a stand-alone entrée;
  • Sandwich-style, inside a hoagie roll with provolone;
  • Taco-style, inside a tortilla with lettuce and tomato;
  • Stuffed inside a roasted bell pepper, maybe with some melted cheese on top;
  • Piled on top of a baked potato or sweet potato;
  • Piled on top of an avocado half with salsa;
  • Piled on top of a corncake with slaw on top;
  • In a burrito bowl, layered with cilantro-lime rice, black beans, chopped tomatoes, cheese and guacamole;
  • Folded with cheese inside a quesadilla;
  • Rolled up in a burrito;
  • Sprinkled (or piled) onto a taco salad.

I’ve made it twice in 12 days, once in the oven and once in the slow cooker. It was equally good both ways, so just take your pick.

Now, if I can figure out a Whole30-friendly way to reinstitute Friday Night Pizza Night, the next two weeks will be a piece of cake kale.

Barbacoa Pot Roast

Slightly adapted from Brandon and Megan Keatley’s Primal Cravings

Makes 6 big servings

  • 5 pounds of beef bottom round (chuck or shoulder will work, too)
  • 1 chipotle pepper in adobo sauce (one pepper, not the whole can)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground allspice (optional)
  • 2 teaspoons granulated garlic
  • 2 cups beef stock
  • 2-3 bay leaves, torn in half
  • 3 carrots, peeled and chopped
  • 2 yellow onions, peeled and chopped
  • Salt and pepper, to taste
  1. Preheat oven to 300 degrees F. Generously season the beef with salt and pepper.
  2. In a large Dutch oven set over medium-high heat, brown the meat on all sides.
  3. Meanwhile, make a spice paste by combining the chipotle pepper, vinegar, cumin, oregano, allspice (if using), and garlic in a food processor. Blend until smooth.
  4. If You’re Using a Slow Cooker: Place the roast in the slow cooker. Add the spice paste, beef stock, bay leaves, carrots, and onions. Cover and cook on Low for 8 to 9 hours, until the meat is fall-apart tender.
  5. If You’re Using the Oven: Once the beef has browned, turn the heat off. Add the spice paste, beef stock, bay leaves, carrots, and onions. Wrap a sheet of aluminum foil over the Dutch oven, prick a small hole or two in the top, and cook until the meat is fall-apart tender, 5 to 6 hours.
  6. Remove the bay leaves. Roughly shred the beef with two forks, and serve warm.

Nutritional Info (Per Serving) – calories: 414, fat: 11g, carbs: 5g, fiber: 1g, protein: 68g, WW PP+= 10

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