Honestly, I get nervous when putting a roast in my crockpot because I fear the possibility of an overcooked and dry hunk of meat! But, I couldn’t have been more pleased with this recipe. So moist, flavorful and a great use of grass-fed chuck roast. Leftovers were also fantastic and it paired so well with local greens for a well balanced meal.Print
- 3 lb grass fed chuck roast
- 1 large yellow onion, sliced
- 5 large carrots, chopped
- 4 celery ribs, chopped
- 24 oz can diced tomatoes
- 1 cup chicken broth
- 1/2 cup paleo ketchup (such as PaleoChef or homemade)
- 3 Tbsp stone ground mustard
- 2 Tbsp coconut aminos
- 2 Tsp black pepper
- 4 garlic cloves, minced
- salt and pepper to season meat
- Place onion, carrots and celery in a 5 – 6 quart slow cooker.
- Season chuck roast with salt and pepper and add to the slow cooker on top of veggies.
- In a large bowl, mix tomatoes, broth, ketchup, mustard, coconut amines, black pepper and garlic together.
- Pour mixture over the meat.
- Place lid on slow cooker and cook on low for 7 – 8 hours.
- When done cooking, remove the chuck roast and place it on a cutting board with a juice catch.
- Using two forks shred the meat and place back in crockpot, mixing with remaining ingredients.
Meat should be nice and tender and shred easily when removed from slow cooker.