Slow-Cooked Spicy Shredded Beef Tacos

I was hesitant to make this recipe because I am not a fan of spicy food, but it turned out great and not too spicy at all. Although I did use a green pepper instead of the serrano pepper, so that might of had something to do with it not being too spicy. Anyways, I didn't have much time Sunday to meal prep, which means I had to choose at least one crockpot recipe. I paired this with cauliflower rice and avocado, but if you have more time to experiment with making Paleo tortillas and avocado cilantro lime sauce, check out the original recipe below!

Slow-Cooked Spicy Shredded Beef Tacos
Ingredients:

• 2 lbs chuck roast
• 2 Heads of Cauliflower Rice
• 1/4 cup lime juice
• 3 tbs tomato paste
• 1/4 cup beef broth (I used 1/3 cup)
• 1 medium onion, diced
• 1 serrano pepper, diced small (couldn't find this at the store, so I bought a green pepper)
• 1 jalepeno pepper. diced small
• 3 garlic cloves, minced or pressed
• 1 tbs chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

1. Season roast with salt and pepper and set aside
2. Mix dry spices together (chili powder, cumin, paprika) and rub over both sides of roast
3. Place roast in your slow cooker along with the garlic, onion and peppers
4. Combine remaining ingredients (tomato paste, beef stock, lime juice) and pour over beef
5. Cook on Low (8-10 hours) or High (4-6 hours) – meat should be tender and pull apart easily
6. Shred meat with a fork and return to slow cooker. Mix shredded meat with the juices remaining in the slow cooker
7. Original recipe (link below) suggests making paleo tortillas or using the shredded beef for a taco salad. I quickly made some cauliflower rice to pair with the beef.
8. Top as desired with the avocado cilantro lime sauce (link below). I simply topped with avocado.

Original recipe found here