Categories: Beef, Roast, crockpot, paleo
Ingredients
- 10 oz Can tomato with Chili (Eden Organic)
- 1 C Beef Stock
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1/2 tsp salt
- 3 lb Roast
- Oil to brown
Directions
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Using a food processor or food chopper, chop canned tomatoes into a sauce consistency.
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Add in all remaining ingredients except the roast and oil.
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Brown roast on all sides for about 5 minutes each or until golden brown.
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Once browned, place into the slow cooker.
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Pour prepared sauce over roast and allow it to cook all day on low.
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Wrap Ingredients
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1/2 C Almond Flour
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1/4 C Coconut Flour
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Tbsp Melted Butter
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.1/4 tsp Salt
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.Eggs
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.To prepared wraps, combine almond flour, coconut flour and salt in a medium bowl.
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.In a small bowl whisk eggs till fluffy. Add into flours and combine. Pour melted butter over batter and stir to combine.
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.In a heavy bottom pan, heat a bit of oil. Place 2 Tbsp of batter into pan and swirl it to spread it out.
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.Cook for about a minute or 2 and then carefully flip.
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.Cook for an additional minute and remove from the pan.