Whole30 Shredded Meat with Onions
Get ready to savor the rich, savory flavors of Whole30 Shredded Meat with Onions, a hearty and wholesome dish perfect for busy weeknights or meal prep. This slow-cooked masterpiece starts with tender boneless chuck roast, seasoned with a flavorful blend of thyme, onion powder, and sea salt, then seared to perfection for an irresistible caramelized crust. Simmered alongside sautéed yellow onions, garlic, coconut aminos, apple cider vinegar, and beef broth, this dish delivers depth of flavor while remaining entirely Whole30-compliant. The long, slow cooking process ensures the meat is fall-apart tender, making it easy to shred and soak up the rich juices infused with aromatic spices. Serve this classic comfort food on its own, over cauliflower rice, or alongside steamed vegetables for a nutritious, satisfying meal that’s packed with bold flavors and mouthwatering aromas. Perfectly Paleo and gluten-free, this recipe is sure to become a staple in your clean-eating repertoire!
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Recipe Information
Ingredients
- 3 pounds boneless chuck roast
- 2 large yellow onions
- 4 garlic cloves
- 2 tablespoons coconut aminos
- 2 tablespoons apple cider vinegar
- 1 cup beef broth
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
Instructions
Slice the onions into thin rings and mince the garlic cloves. Set them aside.
In a small bowl, mix together the salt, black pepper, dried thyme, and onion powder. Rub this spice mix all over the chuck roast.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the chuck roast on all sides until browned, about 3-4 minutes per side.
Transfer the seared roast to a slow cooker.
In the same skillet, add the sliced onions and sauté for 2-3 minutes, just until they start to soften. Add the minced garlic and cook for another minute.
Transfer the onions and garlic to the slow cooker, placing them around and on top of the roast.
In a measuring cup, combine the coconut aminos, apple cider vinegar, and beef broth. Pour the mixture over the beef and onions in the slow cooker.
Cover the slow cooker with a lid and cook on low for 6-8 hours, or until the meat is tender and easily shreds with a fork.
Once cooked, remove the roast from the slow cooker and shred the meat using two forks.
Return the shredded meat to the slow cooker and mix well with the onions and juices.
Taste for seasoning and adjust with more salt and pepper if needed before serving.
Nutrition Facts
Calories |
3861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.3 g | 386% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 7123 mg | 310% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 19.7 g | ||
| Protein | 266.0 g | 532% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 4403 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
