Recipe: Slow Cooker Mexican Shredded Beef ∞
Mexican food is some of my favorite, but being paleo makes it hard. No corn? No cheese? No sour cream?! Thankfully, there are lots of Mexican spices I can use. Armed with pico de gallo, guacamole, some olives, and this recipe for shredded beef, you won’t be missing much Mexican food.
- 2 tbsp EVOO
- 2 pounds beef, boneless chuck roast
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 cup beef stock
- 2 tbsp tomato paste
- 1/2 large sweet onion, diced
- 4 garlic cloves, minced
- 1 head lettuce
- Cut beef into a couple manageable pieces.
- Combine the chili powder, cumin, and smoked paprika in a small bowl.
- Rub the spice mix into the beef, covering each side evenly.
- Heat the olive oil in a large, heavy skillet over medium-high heat. Once the oil is hot and shimmering, place the beef in the skillet and sear on each side.
- Remove the beef from the skillet and place in the bottom of a slow cooker.
- Turn the heat of the pan down to medium and add beef stock to deglaze, scraping any browned bits from the bottom of the pan.
- Add the tomato paste and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat to medium-low, and simmer for a few minutes until the sauce has reduced and thickened slightly.
- Add the diced onion and minced garlic on top of the seared beef in the slow cooker.
- Pour the pan sauce over the onions, garlic, and beef. Cover and cook on low for 6-8 hours.
- Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
- Serve the beef on top of a bed of shredded lettuce along with your favorite toppings. I like pico de gallo and guacamole.
(Via Gimme Some Oven)