Description
Let the slow cooker do the work for you with this spicy gluten-free, grain-free, sugar-free, dairy-free fall meal that’s great on tacos or salads!
Ingredients
- ½ Tablespoons Olive Oil
- ½ teaspoons Sea Salt
- 2 teaspoons Cumin Powder, Divided
- 1-¼ teaspoon Pumpkin Pie Spice, Divided
- 2 pounds Grass-fed Chuck Roast, Large Areas Of Excess Fat Removed (See Note)
- ½ cups Salsa Of Choice
- ½ cups Beef Broth
- ⅓ cups Canned Pumpkin
- Paleo Tortillas, Lettuce, And Your Favorite Toppings, For Serving
- Cilantro For Garnish
Preparation
Heat olive oil in a large pan on high heat.
While olive oil heats, mix together salt, 1 1/2 teaspoon cumin powder and 1 teaspoon pumpkin pie spice in a small bowl. Rub all over the roast, making sure to really press it into all sides.
Place roast into the hot pan and cook until golden brown, about 3 minutes. Flip the roast the repeat on the other side, so both sides are golden.
While the meat sears, combine salsa, beef broth and pumpkin in the bottom of a 5- or 6-quart slow cooker and stir until mixed. Place the seared meat into the slow cooker and cover. Cook on low until the meat is falling apart and very tender, about 6–8 hours. Mine was perfect at 7 hours.
Transfer meat to a cutting board and let cool for a few minutes. Shred the meat with two forks.
Skim excess fat off the top of the liquid in the slow cooker and discard. Add shredded beef back into the slow cooker and stir until all the juices are absorbed the meat is nice and saucy.
Serve over a salad, a paleo tortilla, lettuce wrap, or whatever else your heart desires, and garnish with cilantro. Devour.
Notes:
1. I cut quite a large amount of fat off mine, so it weighed just over 1 1/2 pounds once trimmed.
2. If you want the beef a little crispy, you can press it into the bottom of a large, dry saucepan on medium/high heat and cook until it reaches desired crispness.
