Beef Barbacoa

There’s something magical about beef that’s so tender it falls apart with just a fork—and this grass-fed Beef Barbacoa delivers every time. Made with a rich blend of organic spices, serrano peppers, and a splash of apple cider vinegar, this recipe is bold, cozy, and irresistibly flavorful. Whether you’re slow-simmering in a Dutch oven or firing up the Instant Pot for convenience, this meal is foolproof comfort food.

What sets this dish apart? It’s not just the melt-in-your-mouth texture or smoky spice—it’s how nourishing it is. Chuck roll is naturally rich in protein, B vitamins, zinc, and iron, supporting energy, immunity, and muscle recovery. Plus, the fresh herbs and citrus finish keep things vibrant and gut-friendly. The entire recipe is gluten-free, dairy-free, and packed with flavor, not fillers.

Serve it taco-style for your next weeknight dinner win, or go deconstructed with a rice bowl, avocado, and pickled veggies. However you enjoy it, this barbacoa is a total crowd-pleaser with leftovers you’ll actually look forward to. You’ll never want to do taco night any other way again.

Grass-Fed Beef Barbacoa

Serves: 6   |   Prep Time: 15 min   |   Cook Time: 1 hr

Ingredients:

  • 2.5 lbs Chuck Roll (trimmed of excess fat)
  • Salt & pepper to coat
  • 1/2 cup Beef Broth
  • 1 White Onion, chopped
  • 2 Serranos, chopped (deseeded if sensitive to spice)
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Cumin
  • 1 tbsp Dried Oregano
  • 1/2 tbsp Adobo Seasoning
  • 1/2 tbsp Chipotle Powder
  • 1/4 tsp Ground Cloves
  • 1-2 Limes (juiced)
  • Chopped Red Onion & Fresh Cilantro (for garnish)

Instructions:

  1. Cut chuck roll into cubes and season with salt and pepper.
  2. Sear in your Instant Pot (Sauté mode) or Dutch Oven with oil until browned.
  3. In a food processor, blend broth, onion, serranos, vinegar, and spices until smooth.
  4. Pour sauce over the beef, stir to coat. Lock lid and pressure cook on high for 1 hour (or simmer in a Dutch oven for 2.5-3 hours).
  5. Shred beef with two forks, squeeze lime over the top, and garnish with red onion and cilantro.

Serve in tacos, lettuce wraps, or over a bowl of cilantro-lime rice.