Servings: 6 to 8

2½ - 3 lb. boneless Beef Chuck Roast 2½ to 3 lb. boneless Beef Chuck Roast
8 carrots, sliced ⅛" thick 8 carrots, sliced ⅛" thick
¼ c. Olive oil ¼ c. Olive oil
3 T. Red wine vinegar 3 T. Red wine vinegar
1 T. Chili powder 1 T. Chili powder
1 t. Cumin 1 t. Cumin
1 t. Smoked Paprika 1 t. Smoked Paprika
1 t. Sea Salt 1 t. Sea Salt
½ t. Pepper ½ t. Pepper
½ t. Garlic powder ½ t. Garlic powder
½ t. Onion powder ½ t. Onion powder

Trim Roast of any big chunks of fat and place in slow cooker.
Combine spices and rub onto both sides of Roast.
Place sliced carrots on top of Roast.
Combine olive oil and vinegar and pour over the top. Cover and cook on low for 8 hours.
Skim off the carrots and using two forks shred the beef. Return carrots to pot and gently toss to combine.
Serve as is with sides, or over rice, cauliflower rice or over a baked potato with guacamole.