This beef is so versatile you can use it in anything, but good enough to simply eat it on its own.
- 1.12 lbs (504g) of beef roast, off the bone
- 2 Tablespoon (30 ml) of olive oil
- 1/2 medium onion (55 g), peeled and sliced
- 2 garlic cloves (6 g), peeled and minced
- 1 Tablespoon (5 g) of fresh ginger, peeled and minced
- 2 Tablespoons (30 ml) of red wine vinegar
- 2 cups (480 ml) of hot beef broth
- 1/2 cup (64 g) of Paleo ketchup
- 2 Tablespoons (30 ml) of gluten-free tamari sauce or coconut aminos
- 2 teaspoons (8 g) of erythritol
- Halve the beef roast along the grain (having two pieces will ensure the beef is fully submerged in stock in the slow cooker. This is optional but recommended.)
- Heat one tablespoon of olive oil in a large pan and color the beef until dark and golden on all sides. Remove and set aside.
- Heat the remaining olive oil in the same pan and cook the onions, garlic, and ginger until the onions have completely softened and caramelized. Deglaze the pan with the red wine vinegar. Once the vinegar has cooked out, pour in the beef broth to warm through for a minute.
- Pour the entire mixture into a slow cooker and submerge the browned beef piece(s). Cover and cook for 3 hours on high. Remove the beef and set aside, covered with foil to rest.
- Pour the remaining broth mixture from the slow cooker into a clean pot on the stove. Add the Paleo ketchup and tamari. Reduce the mixture over moderately high heat to one-third of the original yield, stirring occasionally. Stir in the sweetener.
- In the meantime, after the beef has rested for at least 10 minutes, use two forks to shred. Set aside a 1/2 cup of the sauce aside for your guests. Add the pulled beef to the pot and stir well to combine.
- Serve the shredded beef with your favorite side dish and enjoy!
All nutritional data are estimated and based on per serving amounts.
- Calories: 423
- Sugar: 1 g
- Fat: 34 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g