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!
______________
You May Also Like:
Slow Cooker Al Pastor Loaded Tacos
Crockpot Carne Asada Loaded Fries
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
Made this tonight and it was a hit with my family (including kids). My rump roast was dry (cooked low for 6 hrs) and didn’t fall apart easily so I sliced it, which was fine. Discovered the adobo chili can at my local Whole foods contains wheat so I didn’t use that. Instead I used Aji Panca Paste which is not spicy but gave good flavor. Only modification I’ll make is crush the garlic next time.
Just got done cleaning up after making this for my husbands birthday tonight w/ both our folks. Only ingredient I didn’t have was the red pepper. Turned out AMAzING! Everyone LOVED it. I’ve never made barbacoa at home & it was so good & juicy & a lil squeezed lime on top complimented it so well. GREaT recipe.
Hi! I live in Lone Tree, CO. Is there a good local place to buy grass fed beef? Thanks!
not sure. i buy most of my meat online
I have had the same exact thought about Amy and Brian’s. I have tried all the brands. Theirs is the best. I even have a conspiracy theory about it, that maybe they are just liars and they put sugar in there. But then it would make me feel gross, so I just can’t figure it out.
Good God….This tasted good and my husband really liked it too, but this was the spicest meal ever!!! I will make this again but leave out a lot of the spices. Just too hard to eat. Whoever can eat this has a mouth of steel.
Do you think a pork roast would turn out yummy?
absolutely
So…Beef Rump Roast is far to course for shredded beef. I made this and cooked it on low in the crock pot for 8 hours and it was still super grisly and never shredded. The correct cut of beef would be beef brisket, roast or chuck. Also, a pork tenderloin would be great. Everything else about this recipe was great. $20 wasted meat sucks.
Interesting that no one else in the comments had this issue…
Sorry, it could have been where I bought the meat. I should have mentioned that possibility. I also didn’t meant to put one star. I wasn’t sure how to edit that once it posted. The recipe is great. I ended up putting the meat in my Ninja (blender) and it turned out wonderful.
Just ran across this post & am planning to make the barbacoa tomorrow. One question, though – do you know if the Nosh Bars are still being made? I tried to find them after seeing this post but no luck!
i honestly don’t 🙁 sorry i can’t be more help!
Ahhhh! This was awesome! I had it with zoodles and a fried egg on top.