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Give me tacos or give me death!
Or at least give me some tasty beef that I can use in a lot of different ways, so I don't feel like I'm eating the same thing all week. Am I right?
I have several versions of shredded beef that I make, depending on what I am craving in a particular week. Here are the two recipes that I make most often, both are super yummy and perfect for cooking ahead so ;you can have protein ready and waiting all week!
Shredded beef is ultra easy!
It can be made in a slow cooker or an Instant Pot. Just keep in mind that with a slow cooker you can let it cook all day while you're at work. The Instant Pot Version is done in under an hour, but you'll need to be ready to babysit your Instant Pot.
It's really easy to tweak the flavors of this recipe! My favorite way of preparing this beef is with a simple taco seasoning rub, then just add a can of chilis and a can of fire roasted tomatoes. If you've been hanging out here for any time at all, you probably know that tacos are my jam. I can probably put anything on a corn tortilla with some spicy sauce and be happy as a clam.
For the second version, I use a mocha rub that I found in Steph Gaudreau's Performance Paleo Cookbook. I simply add beef broth and then let this roast cook. The recipe here is adapted from her original recipe.