I recently stumbled upon one of my new all time favorite Paleo blogs, PaleOMG. This one stop shop for Paleo recipes comes from Juli Bauer, a Cave Girl with a positive attitude and a smart mouth. Juli boasts on twitter that she loves Paleo and Crossfit, almost as much as her cup of morning coffee. PaleOMG provides its readers with a multitude of recipes, organized by meal or types of food. The site is easy to navigate and the recipes are delicious!
It’s no secret that J and I love Chipotle–the barbacoa burrito bowl is one of my favorite on the go meals (minus the rice and beans of course)–so when we found this recipe for slow cooker barbacoa we were ecstatic! The crock pot makes this dish super easy to make and the recipe itself does not disappoint. For my non Paleo friends, cook up this barbacoa instead of your traditional taco meat or add it to a grilled cheese for what I can only imagine as a party in your mouth. For those of you like me that are Paleo or gluten-free, add the meat to your favorite “taco” salad or add a side of veggies and eat it plain– I can guarantee it will be anything but!
Hats off to Juli for an amazing dish, it certainly is PaleOMG! I can’t wait to try out some of her other recipes, maybe this or this?!
Crock Pot Barbacoa
Ingredients:
For the first round of cooking:
- 1.5-2 lbs Beef Rump Roast
- 6-8 garlic cloves, peeled
- 2-4 bay leaves
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable broth
- 1 yellow onion, roughly chopped
- 1/2 red onion, roughly chopped
- 1 tablespoon cumin
- 2 chipotle peppers in adobo sauce, roughly chopped
- 1 tablespoon adobo sauce (from the can of chipotle peppers)
- 1 container of chopped mushrooms (optional)
- salt and pepper, to taste
For the second round of cooking:
- 1 16oz can tomato sauce
- 1 12-16oz can green chiles
- 1 tablespoon chipotle chili powder
- 2 teaspoons cayenne pepper
- 1 teaspoon ground red pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- salt and pepper, to taste
Directions:
- Add to your crock pot: garlic cloves, bay leaves, apple cider vinegar, broth, chopped onions, cumin, chipotle peppers and sauce, mushrooms, salt and pepper, and rump roast. Mix ingredients around to help coat the rump roast.
- Cover and let cook for 6 hours on high or 8 hours on low. Run a fork along the rump roast at the end of cooking to make sure it is done and easily shreddable.
Once the roast is done cooking:
- Use a couple forks to shred the meat in your crockpot.
- Discard the bay leaves.
- Add in tomato sauce, green chiles, and spices. Mix thoroughly
- Let cook on high for 30 minutes-1 hour.