Serves 6-8 humans
2 1/2-3 lbs beef chuck roast
1 teaspoon coarse ground sea salt
1/2 teaspoon coarse ground black pepper
4 teaspoons extra virgin olive oil
2 teaspoons organic apple cider vinegar
Spicy Mustard Coleslaw
Season the roast with 1/2 teaspoon of sea salt and a 1/4 teaspoon of black pepper on each side and transfer to the bottom of your crock pot.
Pour in olive oil and apple cider vinegar. Use your hands to rub the liquid all over both sides of the meat.
Add the lid and cook on high for 6 hours.
Shred or pull the meat apart using two forks.
Serve shredded beef sandwich on Paleo Bread topped with Spicy Mustard Coleslaw.