I’m slowly working to bring all of my paleo friendly recipes over from my family blog and get them a little more organized.
This slow cooker shredded beef – or as I like to call it, white girl barbacoa in honor of my favorite at Chipotle?
It’s our favorite.
Hands down, most requested, even my pickiest eater devours it and tries to call dibs on the leftovers favorite. In fact, when I mentioned the other night that it looked like we only had enough leftovers for one person, my pickiest eater yelled “mine!” and started eating it straight from the slowcooker.
Even more than my slow cooker chicken, we love this dinner. It’s perfect for busy nights – I set it in the crockpot and all we really have to do at dinner is make some guacamole and shred the meat. It’s also great for families that aren’t completely paleo or for entertaining. It can go on top of a salad, in a taco or quesadilla or with nachos. It works great with a few leaves of fresh, crisp romaine for taco lettuce wraps. It can also be frozen and reheated – just add some of the juices to whatever you’re freezing it in and defrosts beautifully.
Shredded Beef Taco Roast
serves: a lot!
1 large beef roast (any sort will work, but I prefer something with a longer grain)
coconut oil (for searing the roast)
1/2 – 1 t. red pepper flakes
1 t. sea salt
1 t. cumin
4 t. chili powder
1 – 2 t. garlic
1 1/2 c. chicken or beef stock (or water)
1. Season roast with a little salt and pepper, then sear in coconut oil in a hot pan.
Pinched for time? You can skip this step, but it does seem to add a little something nice to the finished meat.
2. Combine rest of ingredients in a bowl and set aside.
3. Place seared roast in a slow-cooker and pour the stock/spice mixture on top. Cover and cook on low for 6 to 8 hours.
4. Shred the beef with a fork and place back in the cooking liquid to serve. I usually pull it out and shred on a plate rather than attempting to shred in the slow-cooker.
Serve on a salad with choice of toppings: tomatoes, lettuce, cabbage, onions…the list is endless. Guacamole is a necessity for me. I’ve also made taco shells out of thinly sliced jicima and it was pretty awesome.
It’s that easy!
Recipe shared at: