This makes a large batch and can be served burrito bowl style over rice or greens, combined with a corn tortilla , cilantro and onions for tacos or burritos, or served on top of scrambled eggs with some fresh veggies.
INGREDIENTS
1 (4 pound ) chuck roast, cut up in 3-5 pieces
2 tsp salt
1 tsp pepper
1/2 onion, finely diced
1/4 cup tomato paste
1/4 cup soy sauce/ tamari/ or coconut aminos
1 TBSP apple cider vinegar
1/2 cup water
1 TBSP lime juice
2-4 TBSP chipotle chiles in adobo sauce (depending on the amount of heat you like) — these tasty, smoky little chiles are found in the salsa aisle.
1 TBSP smoked or sweet paprika
1 TBSP cumin powder
1 TBSP dried oregano
1-2 cups fresh pineapple or drained pineapple chunks, (depending on sweetness you prefer) — you can leave this out all together if you don’t want the sweet flavor
1. Season meat with the salt and pepper. Brown large chunks of roast until a nice brown crust on meat. If you are short on time, skip this step. However, if time allows this adds another depth of flavor to your meat.
2. Place beef in crockpot along with diced onions and pineapple chunks.
3. Mix rest of the ingredients in a bowl and pour over and around meat.
4. Cook on low for 6-8 hours. Shred in crockpot and serve in a variety of ways.
We had burrito bowls with rice and spinach as the base. Top with beef, pickled red onions, cilantro, red peppers, cheese, guacamole, and salsa. It would be great with black beans for added protein and maybe some corn salsa. Please let me know if you try this and any ideas you have for serving it!
Bon Appetit!
Lisa