I do not claim this recipe as my own. I am simply sharing it on my blog for others to be able to find it. I like to have all the recipes I like in one place.

Mexican Beef Roast with Carrots
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Ingredients
  1. 2-pound boneless beef chuck shoulder roast
  2. 2 pounds carrots (minus the two carrots needed for recipe #2), peeled and chopped into bite-sized pieces
  3. 3 tablespoons extra virgin olive oil
  4. 2 tablespoons red wine vinegar
  5. 1 tablespoon chili powder
  6. 1 teaspoon pepper
  7. ½ teaspoon salt
  8. ½ teaspoon ground cumin
  9. ½ teaspoon red pepper flakes
  10. ½ teaspoon paprika
  11. ½ teaspoon oregano
  12. ½ teaspoon garlic powder
  13. ½ teaspoon onion powder
Instructions
  1. Add contents of freezer bag to slow cooker and cook on “low” setting for 6-8 hours
  2. Shred meat.
  3. Serve with cauliflower rice.
Zapkode Marie http://www.zapkodemarie.net/