Ingredients
2-lb boneless beef chuck shoulder roast, fat trimmed
2 red bell peppers, sliced
1 small yellow onion, peeled and sliced
2 cloves of garlic, minced
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
Instructions
- Label your freezer bag.
- To your freezer bag, add all ingredients.
- Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
- The morning of cooking, pour contents of freezer bag into your crockpot and cook for 8 hours on low setting or until beef is tender.
- Shred beef and serve with peppers and onions on sprouted tortillas or rice. (We also top with lettuce, tomatoes, shredded cheese, and guacamole.)