Whole30, Paleo, Low Carb
Place roast in slow cooker (I prefer to brown it on all sides in a large pan first, but a lot of people skip this step and its just fine!).
Mix together garlic, cumin, oregano, broth, lime, salt and pepper. Add in 2 to 3 tbsp. of diced chipotle peppers (or substitute 2 tbsp. chipotle in adobo, but check the label!).
Pour the mixture over roast in slow cooker.
Cover and set to low. Cook for 6-7 hours, until the beef is fall-apart tender.
Remove the beef from the slow cooker and shred in a bowl with two forks. Set aside any tough fatty pieces and return the shredded meat to the slow cooker
Allow to cook together for an additional 15 minutes.⠀
Sauté the sliced bell peppers and onion over medium heat in 1 tbsp of oil until softened.⠀
Tear or slice the romaine for salads.⠀
Divide the romaine among four bowls. Top each bowl with the beef, cauliflower rice, avocado, pico, cilantro and lime slices.