Feeds 6-8

INGREDIENTS

Slow Cooker Beef

3-4lb chuck roast
1/2 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
1 tsp ground mustard
1 bay leaf
1 tsp sea salt
Fresh cracked pepper
1/2 stick (4 tablespoons) butter
1/2 onion
1/3 cup pepperoncini brine and 6 peppers
1 cup beef or chicken broth
*You can sub a bit of the broth with a splash of wine or beer!
To garnish: freshly torn cilantro leaves and finely chopped light green stems, thinly sliced green chiles like jalapeño or Serrano

Creamy Citrus Cabbage Slaw

1 medium head of cabbage, purple or green, finely shredded
4 carrots, grated
1 bunch of scallions, white and pale green parts thinly sliced

To make the dressing:
1/2 cup mayonnaise
1/2 cup full fat greek yogurt
Juice of 2 limes, more to taste — add the zest as well if you like a real limey punch
1 large garlic clove, grated
2 tablespoons sriracha
Dash of Worcestershire sauce
1 teaspoon sugar or 2 teaspoons honey or maple syrup — or freshly squeezed orange juice!
Sea salt and freshly cracked pepper

INSTRUCTIONS

Let the meat come to room temperature on your counter for 30 minutes before searing hard on a grill or flat top to get a nice golden crush on both sides. Some slow cookers will allow you to do this step right in the base of your cooker.

Add meat to the slow cooker wth all the remaining ingredients and set to slow cook for 8 hours. Do your thangs!!!

Once finished cooking, carefully relieve pressure from the cooker, open and remove meat to a cutting board. Reserve cooking liquid to pour over the meat or dip tacos. Allow meat to cool 15-20 minutes, then use two forks to shred.

To prepare the slaw, add cabbage, carrots and scallions to a bowl. Top with a creamy dressing and toss to combine. Allow to sit at least 15 minutes and up to overnight covered in the refrigerator.

To serve, warm a soft corn tortilla. Pile with shredded beef, slaw, fresh cilantro and sliced green chiles, and enjoy!