- 2 to 2 1/2 pound Chuck Roast
- all meat seasoning (or use salt and pepper, Paleo followers omit the salt)
- 2 Tb Mexican Oregano, ground
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- 2 cloves garlic, halved
- 1/2 yellow onion, sliced
- 1 cup chicken stock
- 2 Tb fresh Cilantro, chopped
Season the roast with the all meat seasoning, Mexican Oregano, cumin and cayenne pepper, place in a zip lock baggy and marinate in the refrigerator overnight.
The next morning place the marinated seasoned roast in the crockpot. Stud the beef with the 4 halved garlic cloves. Toss in the sliced onion, top that off with the chicken stock and Cilantro. Cook on the low setting for the entire day, 8-10 hours. (It may look like it is burnt and hard visually, but you’ll be surprised when you touch the meat, it just falls apart.) Use 2 forks to shred and now it’s ready for use in shredded beef tacos or burritos.
Suggestions: I love to use the leftovers in “Beef Carnitas Enchiladas”.
Note: I seem to always use chicken stock when cooking beef or pork, I feel like it adds a mild flavor to the meat. For some reason I’m not a big fan of beef stock, but if you are, please feel free to substitute with it.