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4.5 from 2 votes
Slow Cooker Barbacoa Beef Burrito Bowls with Turmeric Rice and Cabbage Slaw - gluten-free, paleo, healthy dinner recipe
Crock Pot Barbacoa Beef Burrito Bowls
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Course: Main Course
Servings: 6 people
Barbacoa Beef:
Easy Cabbage Slaw:
  • 4 cups red cabbage thinly sliced
  • 1.5 cups grated carrot
  • 3 tablespoons lime juice
  • 1/2 teaspoon sea salt to taste
For Serving:
Prepare the Barbacoa Beef:
  1. Place the beef in your crock pot and sprinkle with salt. Add the broth, chilis in adobo sauce, and ground cumin to a blender and blend until smooth. Pour this mixture into the crock pot and cover. Set on low for 8 to 12 hours.

  2. When the barbacoa beef is ready, transfer the beef roast to a cutting board and use two forks to shred it. Transfer the shreds back to the crock pot for 15 minutes (or more) to absorb the juices.

Prepare Cabbage Slaw:
  1. Place the thinly sliced cabbage in a large mixing bowl and drizzle with lime juice and sea salt. Use your hands to massage and squeeze the lime juice into the cabbage - this will help break down some of the fibers in the cabbage and make it easier to chew. Taste slaw for flavor and add more lime juice and/or sea salt to taste.

Make the Bowls:
  1. If you love crispy barbacoa beef, heat a cast iron skillet to medium-high. Transfer some of the barbacoa beef (just enough for 1 layer) to the hot skillet and allow it to cook, stirring every 2 minutes or so, until the beef is nice and crispy, about 6 to 8 minutes total. Repeat this process until you have enough crispy beef for serving. If you're fine with tender shredded beef, you can skip this step and go straight to bowl formation.

  2. Load up bowls with Ginger Turmeric Aromatic Rice (or rice of choice), shredded barbacoa beef, cabbage slaw, avocado, radishes, microgreens, and cilantro. Drizzle with Maple Bourbon Barbecue Sauce, and serve!