Paleo Pumpkin Salsa Shredded Roast Beef Recipe

Cooking Directions

• STEP 1.Season the roast beef with salt, pepper, and any other desired spices.
• STEP 2.Place the roast beef in a slow cooker and pour in the pumpkin salsa.
• STEP 3.Cook on low heat for 8-10 hours, or until the beef is tender and easily shreds with a fork.
• STEP 4.Remove the beef from the slow cooker and shred it using two forks.
• STEP 5.Return the shredded beef to the slow cooker and mix it with the remaining salsa.
• STEP 6.Cook for an additional 30 minutes to allow the flavors to meld together.
• STEP 7.Serve the Paleo Pumpkin Salsa Shredded Roast Beef on its own or as a filling for tacos, burritos, or lettuce wraps.
• STEP 8.Garnish with fresh cilantro and serve hot.

Cooking Tips

• For extra flavor, sear the roast beef in a hot skillet before placing it in the slow cooker.
• If you prefer a spicier salsa, add some diced jalapenos or a pinch of cayenne pepper to the pumpkin salsa.
• Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover Paleo Pumpkin Salsa Shredded Roast Beef in an airtight container in the refrigerator.
• Reheat the beef in a skillet or microwave before serving.
• Serve the shredded beef on its own, or use it as a filling for tacos, burritos, or lettuce wraps.