1 large jicama, peeled and sliced into thin discs (omit for low-FODMAP and GAPS)
In a small bowl, mix together the salt, pepper, cumin, chipotle chili powder, oregano, and cloves. Dust the pieces of chuck roast with the spice mixture, making sure to coat all sides well.
Melt the butter in a large frying pan or sauté pan over high heat. Once melted, add the beef in batches so that the pan isn’t overcrowded. Sear the beef for about 3 minutes per side, or until it develops a nice char. Transfer the cooked beef to a slow cooker and repeat with the remaining meat.
Add the garlic and bay leaves to the cooked beef in the slow cooker. Pour in the vinegar and lime juice. Cover and cook for 4 hours on high, or until the beef falls apart when tested with a fork.
Pull out and discard the bay leaves and then, working in the slow cooker, use two forks to shred the beef. Stir it in the juices.
To make the jicama tortillas, either place the jicama discs in a steamer basket over boiling water for 3 minutes or place them in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 3 minutes. They’re finished when their texture goes from brittle to flexible. Let cool, then drain over paper towels. Serve the tortillas with the shredded beef, garnished with lime wedges and cilantro.
Instant Pot Version:
Add 2 tbsps. oil to Instant Pot and press “sauté” to heat. Working in batches, add seasoned chuck roast and sear on all sides until light browned.
Add garlic, bay leaves, vinegar, and lime juice and an additional 1/2 cup water, place the lid on the pot, cover, and make sure the valve is set to sealed. Press the “manual” button and set to cook for 60 minutes.
After 60 minutes is up, let the pressure release naturally (about 20 minutes) and remove the lid from the pot.
Once the barbacoa is done, follow the remaining instructions from Step 4 on.
Approximate Calories & Macro Breakdown (based on 1 of 8 servings)