If you’re new to the site, or just slow, leftovers means I’ve made this recipe in the past, but the picture looked like someone sneezed on the food, so I had to make it again to make the picture pretty and in turn make you brave enough to try my food. Run on sentence right there. I changed this recipe up a bit from the original. It just felt right.
So let’s talk about some cool stuff out there. Paleo is starting to become cool. Thank gosh. I’ve been trying to be cool my entire god damn life and it hasn’t worked. Now that I’m in with the paleo crowd, maybe I can be considered cool. That’s not gonna happen. I can’t even properly dress myself for gosh sakes. Or stick by the paleo food rules. I suck.
Anywho, there are some pretty damn sweet things going on around our paleo food industry. Some things taste like butt, other things don’t. I support the things that don’t taste like butt. And I don’t love a whole lot of food that comes from outside my kitchen. I’m a snob. That’s a fact. So if I’m talking about something, it means I actually really like it. So here ya go!
First delicious new item on the block: Nosh Bars! These little suckers are absolutely delicious! You gotta try them out! They are perfect snacks for people who aren’t down for eating a full meal. I’m a meat-and-veggies-snack type of girl, but most people aren’t down for that. So if you’re looking for something to give you a bit of extra fuel, try these guys out! You seriously won’t regret it! LOOK, I even instagrammed it. That’s not a real word.
Second on my delicious list: Amy & Brian’s Coconut Juice. Stop freaking out. It’s coconut water, unsweetened. The only ingredient in it is coconut water. It’s awesome. I’m not sure why it’s the best brand of coconut water out there, but it is. You can choose from original, with pulp, or with lime. It’s AWESOME. I always buy the kind with pulp and mix it with my protein drinks after my workouts. It’s like my little treat for the day. Along with the chocolate that was consumed this week. Stupid monthly present. I instagrammed that too!!! The coconut juice, that is.
Oh. And I got big news. Two things are official in my life
- I have a crush. Oh the hell I’m going to get for writing that.
- I am going to Lake Powell.
Leftovers: Barbacoa
Ingredients
For the first round of cooking
- 1.5–2 lbs Grass Fed Beef Rump Roast, trimmed of extra fat (if you’d like)
- 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
Instructions
- Pull out your crockpot. Actually, just leave it on your counter like me. It gets used a lot. If it doesn’t, shame on you!
- Add to your crockpot: 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 (word? I don’t think so).
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.
- Eat that b*tch up!
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You May Also Like:
Slow Cooker Al Pastor Loaded Tacos
Crockpot Carne Asada Loaded Fries
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What kind of chipotle peppers did you use? The ones in the can of adobo sauce (brand: Embasa) have wheat flour 🙁
I bought San Marcos brand chipotles in adobo, but they have canola oil in them. They were the only brand at Whole Foods Highlands Ranch and I didn’t feel like driving all over looking for a 100% Paleo brand. So I would welcome suggestions as well!
I made this today and I can’t stay out of it. There might not be any left by the time my husband gets home from work. Thank you for making my foray into cooking and paleo so much fun!
My freaking brilliant co-worker brought me some of this today. SO GOOD! She added a little coffee to it, too. Love love love.
Juli–I made this today for dinner and, holy crap, is it good. You are amazing!!!
making this for dinner tomorrow! my boyfriend and I were Chipotle addicts before paleoifying, looking forward to it!
This is in my crock pot now for dinner tomorrow! House smells AMAZING!!
Yep, getting made this wekened along with your awesome Chicken Enchilada Stew and Green Chile Pulled Pork! Gotta love those crockpot recipes! These are all WINNERS!!! Thank you for doing the work for me and coming up with these incredible recipes! 🙂 On a side note, crushes make life more exciting and interesting especially when they lead to MORE! Best of luck and ENJOY you DEF deserve it! Rock Lake Powell like we know you can do! 🙂
I’ve made a discovery!! Barbacoa leftovers in an omelette are da bomb! I actually used a pork roast in this recipe a few days ago. We ate it with cauliflower rice and avocado for dinner. Delicious. This morning, I still have leftovers, and the lightbulb comes on… 2 eggs, some fresh spinach, sauteed red bell pepper, barbacoa, and a mozzarella cheese stick that my nieces and nephews left here went inside. Avocado and salt and pepper on top….pure joy.
Made this today and WOW. It’s incredible. I don’t have a crock pot so I slow-cooked it in the oven @ 300 degrees for 8 hours. I served it with chopped fresh cilantro and avocado in a coconut Pure Wrap. Delicious. Thank you!!