2LbsGrass-fed Chuck roastlarge areas of excess fat removed *
1/2CupSalsa of choice
Paleo tortillaslettuce etc. for serving
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. **
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.