Slow Cooker Shredded Beef

Chuck Roast - 2-2.5 lbs for a single meal
     (double all ingredients for a piggyback)
     (keep it cost effective by watching for a sale)
1 large onion, sliced
2 Tbls fresh ginger, minced
4 garlic cloves, chopped
1 jalepeno, chopped & seeds removed
1/4 cup Braggs Amino Acid (or so sauce)
Large bunch of cilantro
Juice of 1 lime
Red pepper flake, to taste (optional)


Spray the inside of your slow cooker with coconut oil spray or similar. Lay sliced onions on the bottom of the cooker. Add roast on top of that. Layer the rest of the ingredients on top of the roast. Turn on low for 8 hours or high for 4-5 hours (each slow cooker varies)

The roast is complete when the meat falls apart with two forks. Keep all ingredients in there, shredding and mixing ingredients as you go along. It’s ready to serve!

Serving Suggestions:
This piggyback recipe can be split into several different meals. NGC suggests that you store the remaining portion in the refrigerator and use within one week.

  • Shredded Beef Tacos with Jicama Salad
  • Shredded Beef Pepper Boats
  • Serve with Sautéed Vegetables as a side dish
  • Serve with black beans and brown rice as a side dish
  • Add BBQ sauce and serve on Naan bread with cheese and minced red onion