Talk about easy. This recipe will take tops of 10 minutes to prep and then when you come home after a long day, your big dish will be complete and all you have to do is decide what you’d like to have it with. I wanted to do a shredded beef that I could use for lettuce tacos one night but I didn’t want them to be over powering in the way of tasting specifically like a Mexican dish in case we had leftovers and I wanted to cook up some hash or something else instead.
Here’s what you need:
1.5-2 lb beef chuck roast (I took my bone out only because it didn’t fit in the crockpot I used)
1 cup of chicken broth or beef broth
Garlic cloves 2-4 (depending on your tastebuds)
Optional – in a pan with some butter or coconut oil, fry each side of the meat on a medium low heat until browned prior to putting in the crock pot (I usually do this but did not this round and it turned out amazing)
1. Season all sides of the roast with the steak seasoning
2. Pour in 1 cup of broth into the crockpot
3. Place roast in crockpot
4. Sprinkle in some sea salt and minced garlic on top or any additional seasonings you may favor
5. Turn on to low and let it cook for 6-8 hours
Once it is complete you can pull the meat out and shred with two forks. Or you can put it in your Kitchen Aid and let the paddle looking attachment shred it on slow for you. I saved a little of the juices to keep in the leftover container so when I reheated it, it would have the extra flavor and keep moist.
I recommend eating any roasted, sautéed or steamed vegetable with this to keep it simple and quick. You can also use lettuce and put the beef in the lettuce along with salsa, avocado, tomatoes and olives wrap it like a taco and you have yourself a tasty treat. You can also use the leftovers in your egg scramble. So many options!