I quickly made this roast one morning before heading to work and just shredded it when I got home. My family loved this! It is particularly good on some nice crusty bread toasted with some melted mozzarella or provolone cheese. I also enjoyed eating the shredded meat on top of some salad mix too.
6-8 lb Chuck Beef Roast
1/4 c of your favorite seasoning blend (I just sprinkled some seasoned salt on ours)
6 cloves of Garlic
2 tsp Ginger
2 tsp Onion powder
2 tsp White pepper
4 tbsp Coconut Aminos
1 tsp Sea salt
Coat all sides of your roast with whatever seasoning blend
that you like.
(I just rubbed minced garlic all over the roast) Peel the garlic cloves and smash them with
the flat portion of a butcher knife till they open a bit. Cut 1 inch deep into the roast for each
garlic clove and push them in until you can’t see them anymore.
In a bowl combine the remaining seasoning and coconut aminos, and rub on the roast.
Place in crock pot and roast on low for 8
hours. Remove the roast from the crock pot into a
large shallow bowl to shred the beef with two forks. Return to the crockpot so it starts to soak up some of the juice.
Eat as is or use for tacos, in egg scrambles,
on salads, or whatever else sounds good!
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