INGREDIENTS:
Meat and Rub
1 bay leaf, crumbled
3 garlic cloves, minced
2 tsp. ground cumin
1 tsp. paprika
1 tsp. ground mustard seed
1 T. ground coriander
1 tsp. dried thyme
1 tsp oregano
1/2 tsp. salt
1 1/2 - 21/2 pounds chuck roast (beef, buffalo, or yak)
Fresh ground black pepper, to taste
2 T. coconut oil
1 1/2 c. beef broth
1 (14.5-ounce) can diced tomatoes
Sauteed Vegetables:
2 T. coconut oil
1 medium onion, sliced thinly into rounds
2 medium bell peppers (1 red and 1 yellow)
3 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. ground mustard seed
1 T. ground coriander
1/4 cup red wine vinegar
Salt and black pepper, to taste
INSTRUCTIONS:
1. In a small bowl, combine the bay leaf, garlic, cumin, paprika, mustard seed, coriander, thyme, oregano, and salt. Rub the seasonings on all sides of the meat and sprinkle all over with black pepper.
2. Add the coconut oil to a large skillet over medium heat and heat until the oil is hot. Brown the roast on all sides.
3. Combine the broth and canned tomatoes in a slow cooker. Add the roast, cover, and cook on low heat for 6-7 hours, or until an internal temperature of 160 degrees F. is reached.
4. Remove the roast and shred with two forks until the meat is completely pulled apart. Return the meat to the crockpot.
5. In a skillet, heat 2 tablespoons of coconut oil over medium heat and saute the onion and peppers until soft (if using frozen peppers, saute the onion alone until soft and add the peppers to warm through). Add the garlic, cumin, mustard, and coriander and stir until well combined. Saute for another 3-5 minutes.
6. Add the vinegar and cook for 1 minute, stirring to make sure everything mixes well.
7. Transfer the sautéed onion and pepper mixture to the slow cooker with the meat, toss until well combined. Let cook for another 15-20 minutes.
8. Before serving, season with salt and pepper if necessary. (However, I don't think it needs it.)
9. Transfer the meat to a serving dish and set out whole lettuce leaves, diced avocado, diced tomato, sour cream, and tortillas for guests to fill a lettuce wrap or a tortilla with the meat and their choice of toppings. Make sure there are plenty of napkins - it is messy, delicious, and fun!
