I love the idea of taking really tough, cheap cuts of meat and turning them into something healthy and delicious.

This recipe allows you to use a cheap roast that you buy on sale and transform it into meal preparation that you can use for many different types of meals.

My personal favourite way to use this is in tacos, or burritos combined with a fresh homemade salsa (or pico de gallo), avocado spread or guacamole, and feta cheese.

You could also use this as a traditional roast and pair with potatoes and vegetables, or turn into a burrito bowl and add rice and vegetables. There are MANY ways you can transform this recipe.

I didn’t include the specific macronutrient breakdown for this recipe because it will really vary depending on what cut of roast you use, but feel free to send me a message if you have questions regarding this!

Ingredients:

4-5 Lbs. Roast, Cut Into 3-4 Inch Chunks

1-2 Tablespoon Extra-Virgin Olive Oil

Homemade Taco Seasoning

(2 tablespoons each of: paprika, ground cumin, garlic powder, chili powder, dried oregano)

Salt & Pepper To Taste

1 Cooking Onion, Quartered

2 Cloves Garlic

2 Cups Beef Stock

2 Tablespoons Tomato Paste

Juice of 1 Orange

Juice of 1 Lime

2 Bay Leaves

Directions:

Dice your roast into 3-4 inch cubes.

Add the olive oil, and half the taco seasoning blend. Combine until all of the meat is evenly coated.

Heat a medium-to-large pan and add the meat to brown on all sides. Make sure the pan is very hot before you add the meat to ensure you get a good colouring on the meat. Brown the meat in batches, once all sides are browned place them in the crockpot.

In the same pan, add beef stock, tomato paste, orange and lime juice, the other half of the seasonings and bring to a boil while scraping the bottom of the pan to get all the flavourful bits off the bottom. Add the liquid mixture to the crockpot.

Add the onion, garlic cloves and bay leaves.

Turn the crockpot setting to low for 4 hours and set aside.

After 4 hours, take the beef chunks out and shred them with two forks or a hand mixer. Take out the onion, garlic and bay leaves and return the meat to the crockpot to stay heated in all the juices for at least another hour on low.

Serve on your favourite tacos, burritos, wraps, etc!