Ingredients

• 2-lb boneless beef chuck shoulder roast, fat trimmed
• 2 red bell peppers, sliced
• 1 small yellow onion, peeled and sliced
• 2 cloves of garlic, minced
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Label your freezer bag.
2. To your freezer bag, add all ingredients.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
4. The morning of cooking, pour contents of freezer bag into your crockpot and cook for 8 hours on low setting or until beef is tender.
5. Shred beef and serve with peppers and onions on sprouted tortillas or rice. (We also top with lettuce, tomatoes, shredded cheese, and guacamole.)
6. For more help with this recipe, click here