Easy-On-The-Belly Barbacoa

Low-FODMAP, Gluten-Free

Course Main Course

Cuisine Mexican

Keyword barbacoa, beef, crock pot, gluten-free, low-fodmap, slow cooker

Prep Time 20

Cook Time 12

Total Time 12 20

Servings

1/3 cup apple cider vinegar
3 tablespoons lime juice
4 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon teaspoon ground cloves
2 tablespoons olive oil
1 clove garlic, peeled, smashed kept whole (used only to infuse oil and then discarded)
4 -5 lbs chuck roast, trimmed of fat
3/4 cup Low-FODMAP Chicken Broth or Stock
3 bay leaves
Gluten-free soft corn tortillas
Toppings such as lettuce, tomato, shredded cheese and lactose-free sour cream

To make adobo sauce, whisk together the vinegar, lime juice, cumin, oregano, pepper, salt and cloves.
Heat oil in a large skillet over medium-high heat. Add garlic and cook until starting to brown. Remove and discard garlic. Add roast to the skillet and brown on all sides.
Place roast in a crock pot and pour adobo sauce over top. Pour in the chicken broth or stock and add bay leaves.
Cook on low all day or on high for six hours.
Turn to the warming setting and shred the beef with two forks while still in the crock pot.
Serve with tortillas and desired toppings.