Is that a chill outside? Kinda nippy? Near the lower 70s?! Then get out the crock-pot. My FAVORITE part of the fall is getting out the crock-pot and taking full advantage of the one-pot meal.
So a few weeks ago, we got a bulk order of beef bits from the Farmer’s Market, mainly it was ground beef, but there was also steaks and roasts. The roasts I’ve been using for Cody’s lunch through-out the week.
We also use this recipe to stuff our sweet potatoes for our Sunday night dinner which is aaaaaaaamazing. Sweet potato, shredded beef, guacamole, mushrooms, onions, and a fried egg. Heaven ya’ll!
Through-out the week, I don’t eat much red meat, so I usually indulge on the weekends. Either a crockpot recipe, beef meatballs in a spaghetti squash, or a sausage gumbo.
So while I LOVE this recipe, I also can’t make it by myself because between the peppers and onions, I’m a crying mess. What a weakling.
Is there anything better than coming home to a delicious smelling house with dinner ready for you? Just grab a hunk of meat, cuddle up with the pup, and watch a good show, which doesn’t exist since American Horror Story is over. 😦
So a 3lb roast is good enough to last Cody until Saturday. He pairs it with spaghetti squash and a roasted veggie mixture. Loves it.
Paleo Slow-Cooker Shredded Beef
- 2lb chuck roast
- ¼cup lime juice
- 3 Tbsp tomato paste
- 1/4cup beef brother
- 1 medium onion
- 1 serrano pepper
- 1 jalapeno pepper
- 3 garlic cloves
- 1 Tbsp chili powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp salt
- ½ tsp pepper
- Season roast with salt and pepper and set aside.
- Mix dry spices together and rub over all sides of roasts.
- Place roast in the slow cooker along with the diced garlic, onion, and peppers.
- Comine remaining ingredients and pour over the beef.
- Cook on low (8-10 hours) or high (4-6 hours).
- Meat should be tender and pull apart easily.