Instructions

For the pulled beef:

1. Heat one tablespoon olive oil in a pan and cook onions until softened and caramelized. Remove and set aside.
2. In the same pan, heat the second tablespoon of olive oil and brown the chuck roast on all sides (cut into pieces if needed to fit into your slow cooker). Move the beef to a slow cooker, along with the cooked onions and hot beef stock. Cover and cook for 5 hours.
3. Remove the beef from the slow cooker and place into a bowl. Cover with foil and allow to rest. 
4. Pour the broth and cooking juices from the slow cooker into a clean pan on the stove top and reduce over moderate heat by approximately two-thirds. Stir in the tomato paste and tamari, then reduce the heat to low and cook for another 3-4 minutes.
5. After allowing the beef to rest for 10 minutes, use two forks to shred into pieces. Stir erythritol into the warm sauce, then pour over the shredded meat and stir well to combine.
   

For the rolls:

1. Preheat the oven to 350°F (175°C). 
2. Combine the coconut flour, almond flour, psyllium husks, baking soda, baking powder, garlic powder, and salt in a bowl. In a separate bowl, whisk the eggs, olive oil, water, and melted ghee together.
3.  Add the wet mixture to the dry mixture and mix well to combine. Once a firm, dough-like consistency, divide into 4 equal portions and form into bread roll shapes. Place onto a greased tray and bake in the oven for 25-30 minutes, reducing the oven to 300°F (150°C) in the last 10 minutes. A toothpick inserted into the center should come out clean. Set aside to cool.
4. Cut the bread rolls in half and fill with beef. Enjoy.