Citrus Shredded Beef with Caribbean Roasted Vegetables

This meal was so amazing! The Citrus Beef was full of delicious citrus flavor and the Caribbean Roasted Vegetables are a tasty must-try. Super simple slow cooker recipe and an easy sheet pan roasted veggie recipe, especially if you purchase pre-cut vegetables. I ended up making the Citrus Beef in the Instant Pot on the slow cooker setting and just boiled down the excess broth and juice on Sauté mode at the end. I think this helped keep a ton of flavor. The Caribbean Roasted Veggies were inspired by the recipe linked below and it was a fun twist on roasting up a variety of vegetables with spices and flavors that complimented the Citrus Beef pretty well. I will definitely be making these vegetables again to pair with other citrus and Caribbean style meals in the future! I also thought this shredded beef could easily be thrown into a tortilla to make for a delicious citrus taco. This meal takes me back to the Florida Keys and gets me excited for warmer weather! I will definitely be making this one again soon. 

Citrus Shredded Beef
Ingredients:

• 2-3 lbs grass-fed beef roast we used a blade roast
• 1 ½ tsp kosher salt
• 1 lime zested & juiced
• 1 orange zested & juiced
• 1 small onion diced
• 4 cloves garlic minced
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp dried thyme
• ½ tsp ground cloves

Directions:

1. Place all ingredients in a crockpot on low heat for 6-8 hours.
2. Once beef is falling apart tender, remove the beef and drain the broth. Shred the beef with a fork. Be sure to pull out the cloves! Add back enough broth to keep it moist but not wet.

Notes:

• If the lime and orange aren't juicy you may need up to a ¼ cup of water. Have restraint! You don't want it to be soupy.
• Depending on the shape of your roast and the crock pot size you may need to cut the beef into large chunks.
• AIP Compliant

Original recipe found here

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Caribbean Roasted Vegetables
Ingredients:

• 1/4 cup Extra Virgin Olive Oil
• 1 lb Brussels, halved
• 1 lb Zucchini, chopped 
• 1 lb carrots, chopped to 1 or ½ inch chunks
• 1 large red onion, halved and cut into thick 1 inch pieces
• 4 tablespoon chopped fresh cilantro
• 2 teaspoon chopped fresh parsley
• 2 teaspoon ground coriander 
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions:

1. Preheat oven to 400 degrees F. Grab a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), remove the outer leaves of the brussels and halve them, chop the zucchini, and halve the red onion and cut into thick 1-inch pieces.
2. Place all the prepared vegetables in one even layer (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s) and add the herbs and spices. Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)
3. Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.
4. Remove from the oven and enjoy immediately. 

Inspired by this recipe