Crockpot Barbacoa Beef

Crockpot Barbacoa Beef

That is some heaven in a bowl right up there in that picture.  It's good, I mean REALLY good.  My 11 year old boy declared this "perfect" and really raved about it, wanting leftovers packed up for his lunch tomorrow.  It's basically a flavorful shredded beef so you can use this to make a taco salad, a burrito made with low carb tortillas (if you find a good tasting brand let me know because the ones I've tried are gross), a dollop of sour cream which was oh so good stirred in with the juice, or even my Enchilada Salad and just replace the meat in that recipe with this meat.  The best part is that you pretty much throw everything into your crock pot and just let it do it's thing! *INDUCTION FRIENDLY*

5 STARS
6-ish servings (depending on how big your roast is)
2-3 net carbs per serving

2-3 pound beef eye of round or bottom round roast
3 gloves of garlic, chopped
1/2 medium onion or 1/3 large onion, chopped
juice of 1 small lime or 1/2 medium lime
2 chipotle peppers chopped (I cheat and use those Knorr brand chipotle flavor cubes)
1 TBSP ground cumin
2 tsp dried oregano
1 TBSP Adobo seasoning powder (usually in Spanish section but if you cannot find, you can improvise as it's basically salt, garlic powder, oregano, black pepper and turmeric)
1 cup diet cola, any brand


Cut beef into approximately 6 pieces.  Place all pieces into crock pot.  Put all of the rest of the ingredients over the beef.  Cook on low for 8-10 hours.  Pull out beef pieces and shred with two forks.  Put pieces back in juice in crock pot and let cook for another 10-30 minutes so the beef shreds soak up some of the juices.  Serve!

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