Keto Beef Barbacoa

Ingredients

• 3 lbs Beef Chuck Roast
• 2 cups Beef Broth
• 0.25 cup Apple Cider Vinegar
• 0.25 cup Lime Juice
• 3 count Chipotle Peppers in Adobo Sauce
• 1 large Onion
• 4 cloves Garlic
• 1 tbsp Cumin
• 1 tsp Oregano
• 0.25 tsp Cloves
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Preheat your oven to 325°F (160°C). Heat a large heavy-bottomed pot or Dutch oven (at least 6-quart capacity) over medium-high heat on your stovetop.
2. 2Add the 3 lbs Beef Chuck Roast to the hot pot and sear it on all sides until deeply browned, about 3-4 minutes per side. Carefully remove the seared beef from the pot and set it aside.
3. 3While the beef is searing or resting, peel and roughly chop the 1 large Onion and 4 cloves Garlic. In a blender, combine the chopped 1 large Onion, chopped 4 cloves Garlic, 3 count Chipotle Peppers in Adobo Sauce, 2 cups Beef Broth, 0.25 cup Apple Cider Vinegar, 0.25 cup Lime Juice, 1 tbsp Cumin, 1 tsp Oregano, 0.25 tsp Cloves, 1 tsp Salt, and 0.5 tsp Pepper. Blend the mixture until it is completely smooth.
4. 4Return the seared 3 lbs Beef Chuck Roast to the large heavy-bottomed pot or Dutch oven. Pour the blended sauce evenly over the beef. Bring the liquid to a gentle simmer over medium-high heat on the stovetop, stirring occasionally to ensure the sauce doesn't stick.
5. 5Once simmering, cover the pot tightly with its lid. Carefully transfer the covered pot to the preheated oven and cook for 6 hours, or until the beef is very tender and can be easily shredded with a fork.
6. 6Carefully remove the pot from the oven and place it on a heat-safe surface. Using two forks, shred the cooked beef directly in the pot, allowing it to absorb the flavorful cooking liquid. Let the shredded beef rest in the sauce for 10-15 minutes before serving to allow the flavors to meld further.
7. 7Serve the Keto Beef Barbacoa warm in bowls.

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