Month 1
Ingredients
• 2 jars medium salsa
• 2 tablespoons apple cider vinegar
• 5 teaspoons chili powder
•1 1/2 lbs grass fed beef chuck pot roast (fat trimmed)
•12 (6 in) gluten free wraps
• 3/4 cup dairy free sour cream
• 3 cups lettuce, shredded
• 1 avocado, diced
Directions
1. Spoon 1 cup salsa into a small bowl, reserve.
2. In a slow cooker, combine remaining salsa with vinegar and chili powder.
3. Add beef, cover and cook on LOW for 10-12 hours until beef shreds easily with a fork. When done, shred meat with 2 forks and spoon into a serving bowl.
4. Stack wraps and wrap in foil and heat in oven according to package directions.
5. Serve beef on warmed tortillas and top with lettuce, avocado, sour cream and salsa if desired.
Instant Pot : 35 minute cooking time.
Serves 6
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