Slow Cooker BBQ Beef

I'm on Day 30 of another round of Whole 30. This recipe from Real Food Dietitians was dinner last week, as tacos for the rest of the family and served on cauliflower rice for me. It's flavorful, not spicy for the kids, easy and delicious. I ate the leftovers on sweet potatoes, but they'd be great on salads, rice bowls, buns for sandwiches or tacos or even scrambled eggs.

These slow cooker meals make dinner so easy on busy work days. This will definitely be repeated in our house.

Slow Cooker BBQ Beef
2.5-3 lb. boneless beef chuck roast
1 large yellow onion, thinly sliced
6 oz. tomato paste
2 Tbsp. Dijon mustard
1 1/2 Tbsp. apple cider vinegar
1/2 cup water
2 tsp. garlic powder
1 1/2 tsp. oregano
2  tsp. chili powder
2 tsp. smoked paprika
1 tsp. salt
1/2 tsp. pepper

For maximum flavor, cut roast into 3 pieces, and brown each piece in a skillet, cooking for several minutes on each side until browned. Put meat in the slow cooker, along with the onion. Combine the remaining ingredients in a bowl to form a paste, and coat the meat with the paste. Cook on low 6 to 8 hours or until meat is tender. Shred using two forks, and stir together with the sauce.