This Tex-Mex–flavored roast is so versatile. You can serve it on its own or topped with cheese, or fill lettuce leaves with the beef and salsa for a low-carb take on taco night.
SLOW COOKER SIZE: MEDIUM
1 medium onion, chopped
2 tablespoons avocado oil
1 boneless beef chuck roast (2½ to 3 pounds), quartered
2 chipotle chiles in adobe sauce, chopped (see Tip, this page)
2 teaspoons minced garlic
1 teaspoon chili powder
Salt and pepper
1 (14.5-ounce) can fire-roasted diced tomatoes, not drained
¼ cup beef broth or water
SALSA AND TOPPINGS
3 ripe tomatoes, chopped
1 jalapeño pepper, chopped
2 tablespoons minced cilantro
2 tablespoons fresh lime juice
1½ cups shredded cheddar cheese
1 cup full-fat sour cream
1 cup guacamole
1.Place the chopped onion in the slow cooker.
2.Heat the avocado oil in a large skillet over medium-high heat. Add the roast and brown well on each side, 8 to 10 minutes. Place the meat in the slow cooker on top of the onion. Spoon the chipotle chiles over the beef and spread to cover evenly. Season with the garlic, chili powder, salt, and pepper. Pour the tomatoes and broth over all.
3.Cover and cook on Low for 6 to 8 hours. Remove the roast. Using the tines of two forks, shred the meat. Return the meat to the liquid.
4.In a medium bowl, stir together the tomatoes, jalapeño, cilantro, and lime juice. Season to taste with salt. Top each serving of beef with the salsa, cheddar cheese, sour cream, and guacamole.
PER SERVING: 589 CALORIES ★ FAT 45 G (69%) ★ NET CARBS 6 G (4%) ★ PROTEIN 35 G (24%)
