This is one of my all-time favorite recipes. It’s simple, flavorful, and it’s always a crowd pleaser at our house. I hope you enjoy it!
3 lb. beef chuck roast (or sirloin tip)
2 c. water
1/2 c. coconut aminos
1 tsp. rosemary
3-4 whole peppercorns
1 tsp. red pepper (optional)
Place roast in slow cooker. Add water, coconut aminos, rosemary, peppercorns and red pepper if using. Cover and cook on high 5-6 hours or until meat is tender enough to shred with forks. Strain the broth and skim the fat, then use to either pour over the meat or put into bowls for dipping.
Serve the meat on rolls for french dip sandwiches, or serve over zucchini noodles, steamed or roasted broccoli, or sauteed spinach.