Shredded Slow Cooker Roast Beef

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. I love flying.

Why You Will Love This Recipe

• It is incredibly easy to make with your slow cooker.
• Pumpkin Salsa Roast is a surprising and original combination. Salsa is Mexican and pumpkin, well, IT IS NOT MEXICAN. Like, at all.
• The ingredients came together in a pot of tender, juicy, creamy AND spicy, fall -flavored deliciousness.
• It would also be REALLY, REALLY good all up in some lettuce, Healthy taco salad-style OR in a paleo, gluten free tortilla, taco-style peeps.

Ingredients

• 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

Instructions

• 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.
• DEVOUR.

Why Are Slow Cookers Great

Slow cookers are AMAZING! 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.

Tips & Tricks:

• I recommend a cut of beef that is well-marbled, as this will result in a more tender and flavorful roast. My favorite is chuck roast.
• I removed quite a large amount of fat of my chuck roast, it ended up weighing just over 1.5 lbs once trimmed.
• Brown the roast on all sides before tossing it in the slow cooker.
• 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.
• If you want to add vegetables to the slow cooker, throw them in during the last hour of cooking so they don’t turn to mush.

Recipe

Slow Cooker Roast Beef

5 from 6 votes

Print

Rate

Serves: 4 -6

Prep: 10 minutes minutes

Cook: 8 hours hours

Total: 8 hours hours 10 minutes minutes

Ingredients

• 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

Instructions

• 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.
• DEVOUR.

Tips & Notes:

I cut quite a large amount of fat off mine, so it weighed just over 1.5 lbs once trimmed
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.

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dinner, Main Course

Cuisine:American

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

Rate It

FOR THIS RECIPE, I RECOMMEND:

• Pumpkin Pie Spice
• 5 Quart Slow Cooker
• Large Pan

Weight Watchers Points Per Serving: Points+: 7. Old Points: 9

(based off 6 servings)