I don’t feel as though I’m amazing at cooking meat.
This may come as a bit of a surprise, considering the fact that I post “meaty” recipes on a regular basis.
Perhaps I’m too self-critical.
In any case, roasts are a particular challenge to me.
This also may be due to my preference for other cuts – roast simply do not appeal.
However, the aroma and flavor of this little beauty certainly proved me wrong.
Slow Cooker Shredded Beef
4-5lb. boneless grass fed beef chuck roast
2 Tbs. fresh rosemary
1/4 cup coconut vinegar (apple cider or balsamic will work too – with a bit of a different flavor – the point is simply to add a bit of acid for the breakdown of the meat and for tenderization)
Bring the roast to room temperature. Rub the salt, pepper, and rosemary into the flesh. Add to the slow cooker, along with the vinegar. Cook on low for 6-8 hours, allowing the magic to happen. The aromas filling the house will simply cause you to salivate.
Once fully cooked, remove the meat from the slow cooker, reserving juices, and shred in a bowl with two forks. Pour remaining reserved juices over the shredded beef.
Serve over cauliflower rice, shredded veggies, noodled veggies, or just on a fancy plate!