Slow Cooker Shredded Beef - Three Ways

This Slow Cooker Shredded Beef recipe offers three delicious Paleo, gluten-free variations: Classic, Mexican, and Asian. You can choose your favorite flavor profile to enjoy with this tender and flavorful shredded beef. Perfect for busy days when you want a fuss-free and versatile meal.

Ingredients:

• 3 pounds grass-fed beef chuck roast
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup coconut aminos
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• For Option 1 Classic:
• 1/2 cup Paleo-friendly barbecue sauce
• For Option 2 Mexican:
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup diced tomatoes canned or fresh
• For Option 3 Asian:
• 1 tablespoon coconut aminos
• 1 teaspoon ginger, minced
• 1/2 cup sliced bell peppers
• Sliced green onions for garnish

Instructions:

Place the sliced onion and minced garlic in the bottom of the slow cooker

Season the beef roast with salt, pepper, oregano, thyme, and smoked paprika

Place the seasoned beef roast on top of the onions and garlic in the slow cooker

In a mixing bowl, combine beef broth, coconut aminos, and apple cider vinegar

Pour this mixture over the beef

For Option 1 Classic: Spread Paleo-friendly barbecue sauce over the beef

For Option 2 Mexican: Sprinkle ground cumin and chili powder over the beef and add diced tomatoes

For Option 3 Asian: Drizzle coconut aminos over the beef, add minced ginger, and place sliced bell peppers on top

Cover the slow cooker and cook on low for 7-8 hours or until the beef is tender and easy to shred

Once cooked, use two forks to shred the beef in the slow cooker and mix it with the sauce

Serve the shredded beef with your choice of option: Classic, Mexican, or Asian

Garnish the Asian version with sliced green onions

Enjoy