Paleo Beef Rendang (Slow Cooker)

Ingredients

• 3 lbs Beef Chuck Roast
• 2 cans Coconut Milk
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Ginger
• 2 stalks Lemongrass
• 2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Chili Powder
• 2 tbsp Coconut Aminos
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Cut the 3 lbs of Beef Chuck Roast into 2-inch cubes.
2. 2Place the cubed 3 lbs of Beef Chuck Roast into your slow cooker.
3. 3Add the 2 cans of Coconut Milk, 1 large Onion (chopped), 4 cloves Garlic (minced), 2 tbsp Ginger (minced), and 2 stalks Lemongrass (bruised and cut into 3-inch pieces) to the slow cooker.
4. 4Add the 2 tsp Turmeric Powder, 1 tsp Cumin Powder, 1 tsp Coriander Powder, 1/2 tsp Chili Powder, 2 tbsp Coconut Aminos, 1 tsp Salt, and 1/2 tsp Black Pepper to the slow cooker.
5. 5Stir everything together in the slow cooker until the beef and spices are well combined with the liquids.
6. 6Secure the lid on the slow cooker and cook on low for 6 to 8 hours. The beef is done when it is very tender and easily shreds with two forks.
7. 7Once the beef is tender, remove it from the slow cooker and shred it using two forks. Discard the lemongrass pieces.
8. 8Return the shredded beef to the slow cooker and stir it into the sauce. Serve the Paleo Beef Rendang over cauliflower rice or with roasted vegetables.

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