This Paleo-friendly dish combines the complex flavors of beef, pumpkin, and salsa in your slow cooker for a healthy, delicious, and convenient weekday meal.
Sometimes I simply cannot face cooking dinner after working all day. That’s one of the reasons I love my slow cooker so much. I prep ingredients for 15 or 20 minutes before heading out the door in the morning—then come home to a house full of the most amazing aromas! Best of all, my dinner is basically ready to go with very little additional effort.
This shredded slow-cooker roast beef recipe delivers deep, savory flavors. The pumpkin pie spice and cumin add incredible depth to the beef’s umami, while the salsa and canned pumpkin bring in bright notes of complexity. It all comes together in a satisfyingly delicious experience of contentment.
I especially love this dish for its versatility. I tend to enjoy it with some potatoes and veggies the first night, then as a taco or sandwich for lunch the next day. Sometimes I’ll wrap some of the cold leftover beef in a piece of lettuce for a quick snack.
This recipe has become a go-to for both weeknight and weekend convenience. After a day filled with activities, errands, and obligations, it welcomes me home with warmth and comfort.
Is Shredded Slow-Cooker Roast Beef Healthy?
This slow-cooker roast beef is a high-protein, low-carb dish that’s also naturally gluten-free. Including pumpkin in the recipe not only adds flavor and moisture but also boosts its nutritional value, making the dish a good source of vitamin A. It can be a generally healthy choice to include in most well-balanced diets when consumed in moderation.
However, the fat, cholesterol, and sodium levels are relatively high, and the fiber content is very low. Those could be a concern for people monitoring heart health. Choosing a leaner cut of beef, trimming all visible fat, and pairing this dish with fiber-rich, veggie-based sides can help mitigate those factors.
This recipe is Paleo-friendly, so long as the salsa and broth are free from additives, like sugars and preservatives. Make it Whole30-compliant by ensuring the salsa and broth aren’t hiding any added sugars, soy, or other noncompliant additives—and by enjoying the beef with lettuce wraps instead of tortillas.
Why Slow Cookers Rock
Slow cookers might be my favorite part of adulting. First, there’s the heaven-sent convenience of coming home from work to a meal that’s basically plate-ready. But these modern miracle machines also work culinary magic on tougher cuts of meat—turning them into fork-tender, juicy perfection. How do they do that?
The secret lies in the slow, gentle heat and moist environment that slow cookers provide. Affordable cuts like chuck roast are packed with connective tissue, especially a protein called collagen. When beef is cooked quickly at high temperatures, this collagen stays tough and chewy. But when you cook beef low and slow, the collagen gradually breaks down and dissolves into gelatin—a process called “collagen conversion.” This gelatin infuses the meat with moisture and gives it that silky, melt-in-your-mouth texture that makes slow-cooked beef so irresistible. The extended cooking time also allows fat to gently render, further basting the meat from within and adding rich flavor.
How Do I Store Leftovers?
Refrigerate beef within 2 hours of cooking to prevent bacterial growth. Transfer leftover shredded beef—with some of its cooking juices for best texture—to an airtight container. It’ll stay fresh in the fridge for 3–4 days. You can also freeze leftovers for up to 4 months. Thaw overnight in the fridge. Reheat individual portions in the microwave in 30-second intervals, stirring occasionally, until hot throughout. Or gently warm on the stovetop or in a 320°F oven for 15-20 minutes, until it reaches a safe internal temp of 165°F. Adding a splash of broth or reserved juices helps keep the meat moist while reheating.
Serving Suggestions
Shredded slow-cooker roast beef makes excellent handhelds on tortillas, pita bread, or lettuce wraps. Top them with this tasty Guacamole Salsa, some tangy Tomatillo Salsa, or this fresh-tasting Cucumber Salsa. Or give them a sweet-and-savory twist with this Cranberry Salsa. This dish also pairs well with more traditional sides, like Rosemary Roasted Potatoes, Sautéed Green Beans, and a Chopped Salad.
Ingredients
- 1/2 tablespoon olive oil
- 1/2 teaspoon sea salt
- 2 teaspoons cumin powder
- 1 1/4 teaspoons pumpkin pie spice divided
- 2 pounds grass-fed chuck roast
- 1/2 cup salsa of choice
- 1/2 cup beef broth
- 1/3 cup pure canned pumpkin
- Paleo tortillas or lettuce, for serving
- Cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over high heat.
- While the olive oil heats, mix together the salt, cumin, and 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 in the hot skillet and cook until golden brown, about 3 minutes. Flip the roast and repeat on the other side, so both sides are seared.
- While the meat sears, combine the salsa, beef broth, and pumpkin in the bottom of a 5- or 6-quart slow cooker. Stir until mixed.
- Place the seared meat in the slow cooker with the pumpkin mixture. Cover and cook until the meat is falling apart and very tender, about 6-8 hours.
- Transfer the meat to a cutting board and let it cool for a few minutes. Shred the meat using 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 and the meat is nice and saucy.
- Garnish with cilantro. Serve over a salad, on a Paleo tortilla, or in a lettuce wrap.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Delicious
thank you for sharing this amazing post
My pleasure! Happy 2023