Super easy shredded beef! Can be used for tacos or plate it with some great coleslaw! Whether you slow cook or Instant Pot, this meal works!
I was inspired by this recipe I have been using for years Gimme Some Oven Shredded Beef Tacos. 

My family preferred it a little simpler so here is my version! 
                                                                                              

Which is your favorite? Instant or Crock Pot?
                                                                                               
For the ingredients I used the following:
    2 Tbsp. coconut oil (1 Tablespoon for meat and one for onions)
    2-3 pound beef roast
    3 teaspoons chili powder
    1 tsp. cumin
    1 cup beef broth
    2 Tbsp. tomato paste
    1 small white onion, diced
    1 Tablespoon minced garlic
  
I combined the dry ingredients and use them as a rub on the roast, covering all sides. 
If using an Instant Pot, set the pot to saute, allow it to come up to heat, add coconut oil spread it to cover the base then add in the roast. Allow to brown on all sides. 

For crockpot, heat a pan over med/med-hi heat and add 1 Tablespoon coconut oil. Add the roast when pan is hot and turn to brown on all sides. 

Remove roast from IP Or CP and set aside for a few minutes. 

Now, add the other tablespoon of coconut oil, allow to melt then add in the diced onions. Saute for a few minutes until they start to soften. Add garlic and saute only a minute more. You don’t want it to burn! Now add the beef broth, deglazing the bottom of the pan, scraping up the delicious little bits and mixing them in. These add a lot of flavor! Finally add the tomato paste, stir well and allow to cook for a few minutes. 

For the IP users, add your roast, put the lid on and set to sealing. I used manual set, high pressure, 70 minutes and with natural pressure release. I then shredded it EASILY with a fork. It was AMAZING!

For CP users, place your roast in the crockpot, add the flavorful sauce you have made, turn on to low for 6-8 hours or high 3-4 hours.  Shred when finished!

I served this amazing meal with the coleslaw recipe from the THM cookbook, it was a fabulous combination of tangy, sweet and spicy! I am seriously in love!  I always use the leftovers for quick lunches through the week. 

You can of course serve this on low carb tortillas if you can have them and a dollop of guacamole would be fabulous! Corn tortillas would make a tasty crossover as well. Or keep it low carb and use a non veggie side. 
               

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These amazing TACO socks are totally on plan, and can be used like a sipper, enjoyed anytime, any fuel setting, no 3 hour wait! HAHA!

                                                                                       

With joy~ Tina 🙂