What You Need:
3-4 lbs of boneless chuck roast
1 sweet onion cut in 4 chunks
1/2 cup of apple cider vinegar
2 tablespoons of olive oil
1 tablespoon of unsalted butter
1 teaspoon of garlic powder
1 teaspoon of chili flakes
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of turmeric
1/2 teaspoon of thyme
1 tablespoon of rosemary
1 teaspoon of parsley
1 tablespoon of soy sauce or light brown sugar (there was a time I didn’t have soy sauce so I substituted with brown sugar because it just seemed like it would be good and I was pleasantly surprised!)
Steps:
1. Place your meat in the slow cooker, along with the chunks of onion. In a small mixing bowl mix together the rest of the ingredients, except for the butter. Pour marinade mixture over the meat. Top the meat with the butter. Place lid.
2. Cook on low for 8 hours. Once the 8 hours are up shred the meat well and serve immediately.
Serve over white rice or with some corn tortillas. Enjoy!
Note: when putting away the leftovers I did drain a lot of the oil from the meat. We ate it for 3 days and every day was better!
The Wild Gems 