Shredded Texas Beef Taco Bowls
Ingredients
- 3 lb boneless beef chuck roast, trimmed
- 1 small onion, diced
- 2 cloves garlic, minced
- ¾ cup organic beef broth
- 2 tsp chili powder
- 2 tsp ground ancho chile pepper
- 2 tsp ground cumin
- 1 tsp salt
- ½ tsp pepper
- ½ cup raw pepitas
- 2 (10-oz) pkg angel hair coleslaw mix
- 2 tomatoes, chopped
- 2 avocados, pitted and sliced
- ½ cup chopped fresh cilantro
Instructions
- Combine roast, onion and garlic in a 5- to 7-quart slow cooker.
- Pour in broth, and sprinkle with chili powder, ancho chile pepper, cumin, salt and pepper.
- Cover and cook on LOW 10 hours or until beef is very tender.
- Remove beef from cooker, and shred, discarding fat. (Reserve 2 cups shredded beef for Asian Beef and Zoodle Salad recipe.).
- Return remaining beef to cooker.
- Cover and cook on LOW 30 minutes.
- Meanwhile, toast pepitas in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant, stirring occasionally.
- Divide coleslaw mix among serving bowls; top with remaining beef, tomatoes, avocados, cilantro and pepitas.
Paleo Lunch Meal Plan
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