You know those days when you get up on time, exercise, feel great - then you go about your day and it just goes to crap? Well, on those days I'm certainly glad I had a great morning and there's a yummy dinner waiting for me in the slow cooker when I get home.
I probably cook more beef than most, primarily because I get awesome beef from the awesome people at Canyon Meadows Ranch. Did I mention awesome? Not only is it the most delicious beef I've ever eaten, they sell their packages at a great price. I get about 30 pounds of beef for around $200 and it lasts us at least a month - sometimes longer. That's a mix of roasts, tri-tips, ground beef, stew meat, stir fry meat and even steaks.
Depending on how the roast comes out, sometimes I'll just slice it up and serve it with gravy and veggies. If it shreds nicely, tacos are definitely the way to go. I've been in a taco mood lately so this hit the spot very nicely. I served it up with my Paleo Tortillas (note: these are NOT Whole30 approved because, well, they're tortillas), power greens, avocado and salsa. Seriously yum. If you're doing Whole30 or just want to skip the tortillas (they are a little time consuming), you could make deconstructed tacos by just serving the beef on top of the greens and topping with avocado and salsa. You really can't go wrong.
You'll notice here that I call for either beef or chicken stock. This may seem odd, and I agree it is. Frankly, beef stock is fairly difficult for me to find (Sprouts only carries chicken, WTH?) and honestly it's not going to make much difference in the end product. I need a cooking liquid with flavor (water doesn't cut it for me). The tomato sauce is acidic enough that your roast won't dry out.
1 chuck roast, about 2 pounds
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1 small or 1/2 large sweet onion
1 can (15oz) tomato sauce - check labels for Whole30
~4 cups chicken or beef stock
Rinse roast and pat dry. Season all sides of the roast with chili powder, onion powder, garlic powder and paprika. Place roast in the center of a slow cooker. Thinly slice onions and arrange around the sides of the roast.
Pour tomato sauce directly over top of roast. Fill pot with enough stock to reach the top of the roast. The actual amount of stock will vary depending on the size of your roast and the size of your slow cooker. Cook on low 8-10 hours or until roast shreds easily with a fork.
Remove roast from slow cooker (reserving the cooking liquid). Shred roast, then return beef to slow cooker and allow it to set a few minutes to soak up some of the cooking liquid and return to temperature. Remove roast and onions together with a slotted spoon and transfer to a serving plate. Serve as desired.