Mexican Beef and Carrots

http://newleafwellness.biz/2014/07/23/slow-cooker-beef-roast-carrots/

• 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
• 1-2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar (HW-omit for low histamine)
• one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix (Like homemade taco seasoning. (HW: See below)   

Directions

1. Combine all ingredients in your slow cooker.
2. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Shred meat and serve.

I think what I love most about this slow cooker beef roast and carrots is how flavorful the beef and carrots become.  My husband and I could easily eat a pound of the carrots between the two of us, and our three-year-old and baby love them.  (Our four-year-old prefers raw carrots.  She doesn’t know what she’s missing!)

Serve with rice, biscuits, or a big side salad.  YUM.

Homemade Taco Seasoning:

Yields: Enough taco mix to season one pound of meat

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon pepper (I like freshly cracked)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon ground oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Directions

Combine all ingredients.  (Easy!)