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Paleo Pumpkin Salsa Shredded Slow Cooker Roast Beef - Roast beef is mixed with pumpkin and salsa, and then slow cooked until tender and juicy! Shred it up and it's perfect in tacos or on a salad for a healthy, weeknight meal! | Foodfaithfitness.com | @FoodFaithFit
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Paleo Pumpkin Salsa 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!
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4 -6
Author Taylor

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.

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.