Paleo Beef Barbacoa

Not too long ago, the Hubster and I had some friends over for a dinner that’s been a year in the making. Since this was such a special occasion, we decided to go all out! We made a delicious dinner with paleo-friendly drinks and a yummy dessert!

My friend had requested that we make beef fajitas, as she had tasted them before our diet change. She said that the flavor reminded her greatly of beef barbacoa, like what one might order at Chipotle. However, I couldn’t prepare them exactly the same as I had before since several ingredients were not paleo-conscious. Let me tell you; substituting ingredients for what we once had in no way sacrificed taste! The beef fajitas were out of this world! We also had a very delicious and interesting salsa made of cactus to accompany our savory dinner.

I cooked this in R2D3, my programmable pressure cooker, and not very many people have this device. Fortunately, this recipe can also be made in the slow cooker, which I have done. If you would like to know how to make it in an electric, programmable pressure cooker, please email me.

Ingredients for Beef Barbacoa

  • 1 3-4 lb. Chuck Roast
  • 1 chopped Onion
  • 2 chopped Peppers
  • 2 cans Rotel Tomatos: Drained
  • 4 cloves minced garlic
  • 1 + 1 TBSP Fajita Seasoning: See recipe below. 1 TBSP for a dry rub. 1 TBSP for cooking.

Ingredients for Fajita Seasoning

  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1tsp smoked paprika
  • 1tsp Coconut Palm Sugar
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper (or to taste)
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander


  1. Take a TBSP of your fajita seasoning and rub it all over the chuck roast. Wrap it tightly with Saran Wrap. Leave it in the refrigerator at least four hours before cooking. I leave mine in overnight and prepare it the next day so that it’s ready when the Hubster and I get home from work.
  2. Put your chuck roast in the slow cooker. Add your chopped onions and peppers, your minced garlic, and the drained cans of Rotel tomatoes. Add your 1 TBSP of fajita seasoning.
  3. Cook on low for 8-10 hours.
  4. Shred the beef. Remove any fat. Mix beef up with everything in the slow cooker before serving it. We served ours over slice jicama root and spinach, instead of tortillas!
  5. Here’s a helpful hint! When dishing out your leftovers, don’t let that broth go to waste! Place it in a container, refrigerate, and skim the fat off the top.  Store it in the freezer. Use it for when you make beef soup or stew! Yummmmmmmmy!
beef barbacoa tostada

Beef Barbacoa: Perfectly layered with jicama “tostada” shells, spinach, cactus salsa, and cheese. Exclude the cheese for a paleo-conscious, dairy-free meal. Apologies in advance for the quality of the picture. The camera’s batteries died, and I had to use the phone instead.

© Julie Marie Pierpont and Death Defying Diet 2013

ShareShare on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someone

One Response to Paleo Beef Barbacoa

  1. […] of summer that I yearned for. I used a bit of beef broth that we had leftover from when we made Paleo Beef Barbacoa, which gave it a bit of heat to perk up the zing of the freshly grated ginger. Finally, I decided […]

Leave a Reply