Ingredients
- 1 Tbsp ghee
- 1 ButcherBox Chuck Roast, about 3 pounds defrosted, pat dry
- 1/2 tsp fine sea salt
- 1 tsp dried oregano
- 1 clove garlic minced
- 1 cup beef broth
- 1 Tbsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- Taco toppings: Grain-free tortillas, chopped onion, chopped cilantro, sliced jalapeños, lime wedges optional
Instructions
- Melt the ghee in a large skillet over medium-high heat for 2 minutes.
- Meanwhile, season the roast all over with half of the sea salt and oregano. Place the roast in the hot skillet and brown for 3 minutes per side. Add the garlic to the pan for the last 3 minutes.
- Transfer the roast and its drippings to the slow cooker. Add the beef broth, cumin, smoked paprika, and onion powder, plus the remaining salt and oregano. Cover, set to low and cook until the meat is cooked through, tender and easily shredded, 6 to 8 hours.
- Shred the beef with 2 forks. Serve it with grain-free tortillas and any toppings you like.
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