Beef Roast & Carrots
Ingredients
2 lbs Boneless Beef Chuck Shoulder Roast
1 bunch Long Stemmed Carrots (chopped)
3 tbsps Avocado Oil
2 tbsps Red Wine Vinegar
3 tbsps Homemade Taco Seasoning (see recipe)
Directions
To Freeze: Combine all of the ingredients in a freezer bag. Remove as much air as possible, label, seal, and freeze.
To Cook: Thaw overnight in refrigerator. Cook in the slow cooker on low for 8 hours or until the meat easily falls apart.
Notes
Serve with: Big Side Salad, cauliflower rice, white rice, roasted vegetable
