Paleo Slow Cooker Shredded Beef Tacos
Serves 230 mins prep90 mins cook
- 1+1/2—2 lbs chuck roast - salt & black pepper for seasoning - 1 yellow onion, diced - 1 cup beef broth (I used @kettleandfire beef bone broth) - 1/4 cup tomato paste - juice of 2 limes - 1 serving of spice mix (below) - for serving: butter lettuce
0 servings
What you need
Instructions
set your slow cooker to low and cover the chuck roast all over with a generous amount of salt and pepper. preheat a cast iron pan over medium/high heat and add the chuck roast to the pan. cook for 3-4 minutes, then flip and cook for another 3-4 minutes. flip onto each of the sides to sear for a few minutes as well to sear. remove from heat and add to the slow cooker. add the chopped yellow onion, beef broth, tomato paste, lime juice, and all of the spice mix to the slow cooker. mix to combine, then cover and cook on low for 6 hours. remove the chuck roast from the slow cooker and shred up all of the beef. add it back to the slow cooker to incorporate into all of the juices until serving. serve on tortillas or butter lettuce leaves with toppings of choice like sliced radishes, cilantro, and hot sauce and enjoy!! 💕 store the cooked beef in the refrigerator in an airtight container for up to 4 days, or for a month in the refrigerator.View original recipe