Recently I had some chuck roasts in the freezer. I wanted the meat to be flavored like the steaks my mom and dad make all the time, but I didn’t want to cut them and grill them like steaks because chuck roast is a pretty tough cut of meat. Only a slow cooker could make something edible out of it. I LOVE slow cooker beef.

So . . . I tweaked their marinade recipe to accommodate my slow cooker, threw in the meat and hid under the kitchen table in suspense.

As much as I would like to hide for 8 hours under my table (with a pillow and the latest issue of Bon Appetit), I didn’t really do that. Sophie would have found me for sure. She has a sixth sense about when mom’s craving some alone time.

The result? Amazing, flavorful, moist, slow-cooked-pot-roast-shredded-beef stuff. I don’t think you can have too many recipes for slow cooker beef. This one was great served in juicy, drippy chunks, but you can also shred it up and serve it that way, too.

I included this recipe in my book, The Big Book of Paleo Slow Cooking, too. It’s one of our favorites!