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Paleo crockpot shredded beef

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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.

Ingredients

Scale

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:

  1. Pour stock into bottom of crock pot and add tomato paste.
  2. Put the chuck / pot roast into crock pot. Sprinkle all spices on top of the roast.
  3. Cook for 5 hours on high.
  4. Remove meat from crock pot. Shred with two forks.
  5. 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:

  1. 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.
  2. Add your seasonings, salsa and tomato.
  3. Remove from heat and blend until smooth.
  4. 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 🙂

Find it online: https://meatified.com/crockpot-shredded-beef/