My kitchen was over a hundred degrees yesterday. When it’s that icky in there, and when I’ve stopped whining and stomping around the house like a two year old, I either (a) eat a salad “snack plate” for dinner or (b) get out my crock pot. Yesterday I did both!
So, in keeping with my aforementioned stomping behavior, this is as easy to make as it is for a toddler to run around with their pants on their head screaming. I did consider doing that myself.
You can totally just make this beef and eat it as is, especially if you’re going to add it to eggs or other things. However, if you’re feeling a little less lazy than that, you can whip up a little sauce for your shredded meat-fest using the leftover juices from the bottom of the crock pot. I couldn’t even manage that yesterday, so I strained all the bits out of the meat juice and dumped it in a jug in the fridge until I could deal with it today. I’m glad I did, though, the sauce gives it a really nice texture and an added extra boost of flavor.
Easy! And basically involved no real work at all. Just don’t admit that to anyone else, ok?
Paleo crockpot shredded beef
Almost no effort shredded beef, cooked in the crockpot with an optional sauce from the jus. Or you could skip that step and simply cover the shredded beef with your favorite sauce.
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 5 minutes
Ingredients
For the shredded beef:
- 3.5 lb chuck / pot roast
- 1/4 cup preferred stock
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tblsp oregano
- 1/2 tsp cumin
- 1/4 tsp ancho chile
- 1/4 tsp paprika
- 1/8 tsp cinnamon
- 1/2 tsp garlic
- 2 tblsp tomato paste
For the sauce:
- 3/4 cup skimmed stock / meat juices (see below)
- 1/4 onion, diced
- 2 cloves garlic
- 1 jalapeno, diced
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp ancho chile
- 1/2 cup salsa
- 1/2 chopped tomatoes or sauce
Instructions
For the shredded beef:
- Pour stock into bottom of crock pot and add tomato paste.
- Put the chuck / pot roast into crock pot. Sprinkle all spices on top of the roast.
- Cook for 5 hours on high.
- Remove meat from crock pot. Shred with two forks.
- Take your refrigerated meat juices and remove the top layer of fat – this should be easy to do when it’s cold and set on top.
For the sauce:
- Bring the meat juices to a simmer over a low-medium heat on the stove – add the onion, garlic and jalapeno and simmer for 5 minutes until softened and the liquid has reduced.
- Add your seasonings, salsa and tomato.
- Remove from heat and blend until smooth.
- Stir into your shredded beef. That’s it!
Notes
The shredded beef recipe is compliant with the Whole 30, but the tacos pictured are not. Try making this into a breakfast bowl with eggs and guacamole instead 🙂
Hello! Would it be okay with you if I link to this post in a guest post I am writing for Vanessa Romero of “Healthy Living How To”? Thanks, Linda Spiker The Organic Kitchen
Absolutely!
It looks good and sounds healthy. Thanks for sharing