Clean eating in the crock pot, means clean house :)
This was REALLY good!! Ross and I were both surprised -- so easy and so yummy!
2lb boneless beef chuck shoulder roast
1-2 pounds carrots, peeled and chopped into bite-sized pieces
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix
Combine all ingredients in your slow cookers. Add lid, and cook on “low” setting for 8-10 hours until beef shreds easily with a fork.
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 8-12 hours, or until meat easily pulls apart with a fork. Shred meat and serve!