This tender, paleo slow cooker roast beef is mixed with pumpkin and salsa and then shredded! It’s perfect in tacos or on a salad for a healthy, weeknight meal, that is full of fall flavor!
Hey peeps. I’m actually writing this to you from MY HOME. Like, my very own COUCH.
If you’ve been following along, I’ve been flying around to Arizona, Canada and North Carolina in the past 2 weeks….and guess what? I leave for Iowa TOMORROW.
If I never see a plane again it will be too soon. KIDDING, I actually love flying. I kind of wanted to start this post with “man I just flew back from North Carolina and boy my arms are tired!”
But then you might judge my lame sense of humor.
Except you probably already do that don’t you? DON’T ANSWER THAT.
BUT, do answer me this: Do you LOVELOVELOVE to infinity and beyond (BUZZ LIGHTYEAR REFERENCE WHAT WHAT) your slow cooker? I have recently learned that it turns boring food into the most magical, tender and delicious, tasty goodness that my mouth has ever munched. And now I kind of want to cook ALL the things in it.
Sometimes I think that a little wizard lives inside of it, conducting all kinds of tricks in there when I’m not looking. I mean how DOES a little bowl that you turn on make HARD, TOUGH MEAT turn into tender, juicy and totally shred able beef? If you don’t think about it too hard, it just makes sense that all signs point to WIZARDY.
But enough about wizards, because it’s that time of the month were me and my blogging gal pals join together to give you some healthy food yum! This month we’ve got Paleo Slow Cooker Recipes PLUSPLUSPLUS a chance to win a Slow Cooker from Hamilton beach – just scroll down to the bottom of the post to enter! (Thanks Hamilton Beach friends!)
Let’s see what the ladies are cooking up:
Lee made this SUPER tasty Honey Sriracha Crock-Pot Chicken! All you need are 5 ingredients to make this delicious, clean-eating crock-pot honey sriracha chicken that’s made with REAL food. Click HERE to get the recipe!
Lexi is bringing this comfort food classic: Slow-Cooker Roasted Chicken! Dinner has never been so good! Packed with delicious flavors, this slow-cooked roasted whole chicken is so easy to throw together, and makes for the perfect meal! Pair it with veggies, salad, or anything you’d like and you are ready to go! Click HERE to get the recipe!
I can practically smell Davida’s Slow Cooker Applesauce! All you need are two ingredients (apples and cinnamon) and your slow cooker to make this super easy and sugar-free slow cooker applesauce recipe! Perfect for Fall snacking or to use in baked goods! Click HERE to get the recipe!
Gina has this amazing bowl of Slow Cooker Short Rib Ragu! Serve it over mashed sweet potatoes or toss it with pasta, either way this slow cooker short rib ragu is the perfect comfort food as the weather gets cooler. Click HERE to get the recipe!
And, finally, Brittany has a cozy bowl of Slow Cooker Fajita Soup! Craving Mexican? Simply toss all the ingredients for fajitas in your slow cooker and a few hours later you’ll have a comforting soup that’s packed with flavor and a hint of spice. Click HERE to get the recipe!
And now for my little slow cooker shenanigans: Pumpkin Salsa Roast. Let’s just put it out there because we don’t beat around the recipe here at FFF: this combination sounds TOTS weird. I KNOW.
You’re sitting there with your little brains turning around thinking “I got the whole pumpkin pie chia pudding dealio last week, but I think Taylor is trying a LEEETLE BIT too hard to #pumpkinallthethings because salsa is Mexican and pumpkin, well, IT IS NOT MEXICAN. Like, at all.”
But, can you just throw away all those judgey vibes you’ve got going on (I FEEL THEM YO’) and listen to me for juuuuust a sec.
You’ll like it. I promise.
And that’s really all I have to say about that.
No really though. YOU WILL. This was one of those moments when I thought to myself “Oh hey Taylor the food blogger person that you are, you need to make some ultra-awesomely delicious and healthy paleo friendly slow cooker recipe for that roundup, but you’re too lazy to put on real pants and go to the grocery store, so maybe you can create something out of the random ingredients creepin’ around your fridge.”
And now you’ve experienced my brain. SCARY RIGHT?
Except this time, it was SPOT ON. The random plethora (did I use that right? Or did my attempt to send ultra-hip and smart make me sound silly?) of ingredients in my fridge came together in a pot of tender, juicy, creamy AND spicy, fall -flavored deliciousness that I kind of just kept picking out of my slow cooker because it’s THAT good. Like, ALL by itself.
BUTBUTBUT, if you don’t consider a bowl of straight up shredded beef a meal then we can’t be friends anymore.
Did I just type that? Sometimes my brain has no filter.
Now that we’ve got the mystery of “is Taylor a liar or does this actually taste good” SOLVED like Sherlock Holmes, don’t mind me while I park myself overtop of the slow cooker and wait for the wizard to show his sneaky, little face.
I’ll catch him one day.
But until then, BEEF. Eat it. Love it.
And then FEEL BAD about thinking I would EVER lie to your taste buds.
*insert creepy winking emoji HERE*
- 1/2 Tbsp Olive oil
- 1/2 tsp Sea salt
- 2 tsp Cumin powder
- 1 1/4 tsp Pumpkin pie spice divided
- 2 Lbs Grass-fed Chuck roast large areas of excess fat removed *
- 1/2 Cup Salsa of choice
- 1/2 Cup Beef broth
- 1/3 Cup Pure canned pumpkin
- Paleo tortillas lettuce etc. for serving
- Cilantro for garnish
- Heat the olive oil in a large pan on 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 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. **
Tips & Notes:
* If you want the beef a little crispy you can press it into the bottom of a large, dry saucepan on medium/high heat and cook until it reaches desired crispness.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Weight Watchers Points Per Serving: Points+: 7. Old Points: 9
(based off 6 servings)
Enter the giveaway using the widget below:
This giveaway will run from 09/28/2015 to 10/02/2015 and is sponsored by Hamilton Beach.
Want more healthy slow cooker ideas?