Paleo Shredded Slow Cooker Roast Beef with Pumpkin and Salsa + A Slow Cooker Roundup and GIVEAWAY

Paleo Shredded Slow Cooker Roast Beef with Pumpkin and Salsa + A Slow Cooker Roundup and GIVEAWAY might be just the main course you are searching for. One serving contains 389 calories, 32g of protein, and 21g of fat. This gluten free, dairy free, and fodmap friendly recipe serves 6 and costs $1.91 per serving. Several people really liked this Mexican dish. This recipe from Food Faith Fitness requires cumin powder, tortillas, chuck roast, and cilantro. 493 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 8 hours and 10 minutes. Overall, this recipe earns a great spoonacular score of 86%. Similar recipes include Slow Cooker 4 Ingredient Shredded Beef Tacos + Giveaway, Slow Cooker Honey-Garlic Baby Back Ribs (and ‘Real Food Slow Cooker Suppers’ Cookbook Giveaway), and Slow Cooker Summer Vegetable Pesto Soup {and a Slow Cooker Giveaway!}.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the olive oil in a large pan on high heat.While the olive oil heats, mix together the salt, 1 1/2 tsp of the cumin powder and 1 tsp of the pumpkin pie spice in a small bowl. Rub it all over the roast, making sure to really press it into all sides.Place the 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 the 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 until the meat is falling apart and very tender, about 6-8 hours. Mine was perfect at 7 hours.Transfer the meat to a cutting board and let cool for a few minutes. Then, shred the meat with two forks.Skim the excess fat off the top of the liquid in the slow cooker and discard. Add the 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.

 

Step by step:

1. Heat the olive oil in a large pan on high heat.While the olive oil heats, mix together the salt, 1 1/2 tsp of the cumin powder and 1 tsp of the pumpkin pie spice in a small bowl. Rub it all over the roast, making sure to really press it into all sides.

2. Place the 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 the salsa, beef broth and pumpkin in the bottom of a 5 or 6 quart slow cooker and stir until mixed.

3. Place the seared meat into the slow cooker and cover. Cook until the meat is falling apart and very tender, about 6-8 hours. Mine was perfect at 7 hours.

4. Transfer the meat to a cutting board and let cool for a few minutes. Then, shred the meat with two forks.Skim the excess fat off the top of the liquid in the slow cooker and discard.

5. Add the shredded beef back into the slow cooker and stir until all the juices are absorbed the meat is nice and saucy.

6. Serve over a salad, a paleo tortilla, lettuce wrap, or whatever else your heart desires, and garnish with cilantro. **DEVOUR.

Nutrition Information:

covered percent of daily need