Slow Cooker Rosemary Shredded Beef

Slow Cooker Rosemary Shredded Beef 

4-5lb. boneless grass-fed beef chuck roast
sea salt
pepper
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.

Just wait.

…and wait…

 

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 rice, veggies, noodles, potatoes, or just on a fancy plate!