Celebrity Chef Jason Roberts is a New Zealand native who splits his time between Sydney and New York City. He is is an internationally known chef, author, television personality, brand ambassador, fitness enthusiast, and gluten-free lifestyle advocate.
A self-proclaimed “goodness creator” with a zest for life, Jason is also a passionate supporter of Share Our Strength’s No Kid Hungry campaign which strives to end childhood hunger in America.
He is also the author of the cookbook, Good Food–Fast!: Deliciously Healthy Gluten-Free Meals for People on the Go. Learn more about Chef Jason here.
We asked Chef Jason for a recipe he thinks best represents the fall season. He handed us his BELLA Barbacoa Tacos recipe and told us that, “When I think fall, I think of family and time off work. Slaving away in the kitchen isn’t a priority during fall, no thanks! With a little organization I can balance family time, exercise, rest and relaxation all whist staying nourished with minimal time in the kitchen. My BELLA Slow Cooker gets a lot of love in our house and not just for comforting hearty food in the cooler months. One of my favorite fall go-to’s is Barbacoa Tacos (I like to double the recipe as they freeze really well, too). I throw everything into the slow cooker and come back home to dinner ready to go, simple as that.”
How To Make Chef Jason Roberts’ BELLA Barbacoa Tacos
Prep Time: 10 mins
Cooking time: 4 HOURS
Serves 10 – 12
3 kg Beef shoulder/ chuck roast/ cheek or shin meat (Thick fat trimmed), cut into 2-inch chunks
8 cloves garlic, finely chopped
3-4 chiptoles in adobo sauce, chopped (or more to taste)
2 x 120gm can chopped green chiles
1 large brown onions, finely diced
½ cup fresh lime juice
4 tablespoons apple cider vinegar
4 fresh bay leaves
1 ½ Tablespoon ground cumin
2 Tablespoons dried Mexican oregano (or regular oregano)
3 teaspoons salt
2 teaspoons black pepper
½ tsp ground cloves
1 cup water
1. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine.
2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
3. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker.
4. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes.
5. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef. Enjoy!