Slow Cooker Beef Barbacoa

Slow Cooker Beef Barbacoa
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My slow cooker beef barbacoa is not only an easy weeknight Paleo Recipes but you just all all ingredients and set for the day! When you come home just do the final touches and dinner is ready…. I made Paleo Tortilla’s but you can also enjoy over a big bed of greens and avocado along with your favorites or saute fresh vegetables. Either way – Enjoy this delicious Paleo Beef Barbocoa. I used my Hamilton Beach 5 qt Slow Cooker to make this recipe. I love this slow cooker because works great and is created to be portable, which is great for tailgating! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
Servings
8
servings
Ingredients
  • 1 yellow onion, sliced
  • 3 cloves garlic, chopped
  • 4 pound angus shoulder roast
  • 3 tablespoon tomato paste
  • 2 tablespoon apple cider vinegar
  • 1 lime juiced
  • 1 1/2 tablespoon mexican style chili powder
  • 2 teaspoon sea salt
  • 1 teaspoon oregano
  • 1 cup chicken broth
  • 3 bay leaves
  • 1-2 teaspoon arrowroot powder
Directions
  1. Directions
  2. Set your Hamilton Beach slow cooker to high. Add sliced onions and garlic to the bottom of the slow cooker. Add in shoulder roast (if there is a kitchen twine wrapped around it -keep it in tack). Add in tomato paste, cider vinegar, lime juice, chili powder, salt, oregano. chicken broth and bay leaves. Stir around with a wooden spoon. Cover and set for 5-6 hours on high or 6-7 on low. Turn off slow cooker. Remove beef from slow cooker and remove twine then using 2 forks break apart. Take your emulsion mixer and blend liquid together. Add in arrowroot powder and whisk together. Remove the beef and shred with two forks. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender. Serve with your favorite toppings!
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