Crock Pot Shredded Beef

This is another one of those “what do I have at home for food” inspired dishes. I had a 2 lb grass fed chuck roast and some carrots and an onion, so I decided to throw it all together and slow cook it with my smoked paprika rub. It turned out awesome with the consistency of shredded beef.

Smoked Paprika
Fresh rosemary
2 cloves garlic minced

2 lbs grass fed chuck
1 medium onion
3 large carrots

Rinse chuck roast and pat dry Mix all spices and garlic together and coat chuck roast evenly and set aside. Slice onion into half rings and place half in crock pot. Slice carrots and place half in crock pot. Place chuck roast on top of veggies and remainder of veggies on top of the roast.

Leave in crock pot for 6-8 hours on high or 10-12 hours on low. Beef should break apart easily when done.

Update: Since I’m home in Colorado for a couple weeks, I decided to make this again using an Elk Brisket instead of a beef chuck.  The method to prepare was the same however.  Below is a picture.

Slow Cooked Elk Brisket with Strawberry topped salad

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