For anyone following a low-carb or grain-free diet, this pairs well with lime-cilantro cauliflower 'rice.'
Ingredients | Leftover Beef Roast Recipes Crock Pot
1 tablespoon avocado oil
2 pounds beef sirloin tip roast
1 (28 ounce) can fire-roasted diced tomatoes, drained
1 cup beef broth
2 onions, sliced
3 bell peppers, seeded and sliced into strips
1 (6 ounce) can tomato paste
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon salt
ΒΌ cup chopped fresh cilantro
Directions
Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
Cook on Low for 1 hour more.
Info | Leftover Beef Roast Recipes Crock Pot
prep:
15 mins
cook:
10 hrs 15 mins
total:
10 hrs 30 mins
Servings:
6
Yield:
6 servings
