A simple Whole30, Paleo, and Low Carb dinner, made in your slow cooker!
Heat the oil in a large skillet, and brown the roast on all sides. Note: You can skip this step if you'd like.
Chop the garlic. In a small bowl, whisk together the garlic, cumin, oregano, broth, lime juice, salt and pepper. Add in 2 to 3 tbsp. of diced chipotle peppers (or substitute 2 tbsp. chipotle in adobo, but check the label!).
Transfer the beef to your slow cooker. Pour the chipotle and broth mixture over roast in slow cooker.
Cover the slow cooker and set it to low. Cook for 6-7 hours, until the beef is fall-apart tender.
Meanwhile, slice the bell peppers and onions. Using the same skillet you browned the beef in, sauté the vegetables over medium heat in 1 tbsp of oil, for about 7-9 minutes, stirring occasionally. Set it aside.
Tear or chop the romaine for salads.
Saute the cauliflower rice in a large skillet over medium heat, stirring occasionally, for about 10 minutes.
Once it's cooked and very tender, remove the beef from the slow cooker and set it in a large bowl. Using two forks, shred the beef, setting aside any tough fatty pieces.
Return the shredded meat to the slow cooker, cover, and set it to "Keep Warm," for at least 15 minutes or until you're ready to eat.
Cut the avocados just before you're ready to eat. Divide the romaine among four bowls. Top each bowl with the beef, cauliflower rice, avocado, pico, cilantro and lime slices.
Instant Pot Adaptation: Set the Instant Pot to Saute mode, heat about 3 tbsp of oil, and brown the roast for about 2-3 minutes per side. Add in all the other ingredients and set to High Pressure for 70 minutes. Allow a Natural Pressure Release (NR) for at least 10 minutes. Pull the meat apart with two forks, setting aside any fatty bits. Set the Pot to Saute mode and simmer everything together for about 3-4 minutes.