Ingredients
Equipment
Method
- Cut the steak into 1 inch cubes and add to the slow cooker.
- Add the chili powder, cumin, sea salt, cayenne and black pepper. Toss to coat the meat evenly.
- Add the sliced leeks, canned tomatoes with their juice, and the stock.
- Stir, cover, and set the slow cooker to high.
- Cook 6 hours, until the steak shreds easily under a fork.
- Use a fork to shred some of the steak cubes and break up any tomatoes still intact. Stir to combine.
- Taste and adjust the salt. Serve hot with your choice of toppings: grass-fed shredded cheese, sour cream, sliced avocado, chopped cilantro or sliced green onion.
Nutrition
Notes
Chuck roast is the better cut here and usually the cheaper one. It has the connective tissue that breaks down over six hours into the texture you want. Lean cuts like sirloin can turn stringy.
On low instead of high, run it 8 to 9 hours. Same result, better suited to a workday.
Toppings are not included in the nutrition below. A quarter avocado adds about 60 calories and 1 g net carbs. Two tablespoons of shredded cheddar add about 55 calories and under 1 g net carbs.
Freezes well for up to 3 months. Cool completely before portioning.