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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Just made this dish tonight and it was ahmazzing! I live 3 hours from a Chipotle and was shocked how dead on this recipe was. Thank you for sharing this delicious recipe.
This is so good! Thank you for the recipe!
Made this recipe with a 5 lb. roast! LOVE it! The Adobo peppers have a different taste; we’ve never cooked with them before. YUM! Lots of leftovers!!
So I made this, this past weekend…I kind of threw this whole paleo lifestyle on my boyfriend and started with this, he who has a fear of anything remotely different…LOVE it, like ate it for three days straight loved it! This dish is amazing, probably a tad spicy but I love the heat. I have now stockpiled a list of your recipes and can’t wait to make my next OMG meal! THANK YOU!
My wife and I were super excited to try this recipe, made it as instructed, but it was SOOO SPICY! My wife loves spiced and couldn’t handle it. May try it again with removing or decreasing most of the spicey ingredients. I still love your blog and your recipes 🙂
So… Ihopeyou’rereadyforanawkwardSundaymorningconfession… I kind of feel like a recipe stalker (dare I say… blog-voyeur?eww yikes.) bc I have cooked *several* of your recipes and then selfishly never taken the 0.2 seconds to comment &/or give you kudos… Nope, just stolen a tremendously delish recipe, and then at lunchtime- condescendingly strolled it from the microwave through the office by all the cubicles with their sad sandwiches and fast food garbage. Most of the time they have food-envy bc it’s something that smells really good and then other times it’s “what weird food are you eating today?”–regardless I am a BIG fan of eating foods that aren’t advertised on TV commercials (w/ the exception of ‘the incredible edible egg’). That said, this time– this barbacoa, moved me to action on my gratitude. I can’t even *wait* to eat it, it’s miraculously delicious and I kicked up the spicines by adding “hot” green chilis –cause I’m a sassy kinda cavewoman– and it is totally made to my taste. So to make up for all the lost opportunities to show thanks: Cheers to your delectable paleo-insights. Thanks for the crock pot awesomeness. Thanks for accomodating my 1-night-a-week love for cooking with specTACular recipes. And for the laughs–
x 1000,
Merv
Good. Very Good. I made it with the Cuban “rice” from another recipe. I’m eating leftovers cold now, mmmm…very good.
So, who carries these Nosh bars??
do you drain the green chiles or just dump the whole can in?
Dump the whole can in!
You must love to eat fire, because I made this and it was a crock pot full of HOT!!! It burned my mouth, then my stomach, then my lower regions. I had to cook another roast in garlic & tomato sauce only and mix them together with a little honey to tone it down some. Still have to eat it with sour cream or greek yogurt. Just warning the other spice wimps out there… 🙂 Despite the heat, the flavor is fabulous!