- 1 medium onion, sliced into thin wedges
- 8 oz crimini mushrooms (or any), sliced or minced
- 3–4 pounds beef chuck roast (grass fed if you can!)
- 1 Tablespoon sea salt (Celtic or pink Himalayan), plus more to taste
- 2 teaspoons freshly ground black pepper, plus more to taste
- 1 28-oz can of diced or crushed (organic) tomatoes
- 1 Tablespoon Italian herbs or Italian sausage seasoning
- 2 Tablespoons balsamic vinegar
- 8 cloves garlic, crushed with a knife or minced
- 16 oz fresh or frozen spinach (to be added at the end)
- Prep the onions and mushrooms and add them to the slow cooker; I usually put the onions on the bottom since they release a lot of water.
- Place the beef on a plate or bowl and season all over with salt and black pepper. (Optionally you can cut it into thirds to make it a little easier to shred later, but I generally don’t do this.) Place the beef in the slow cooker atop the vegetables.
- Add the canned tomatoes, herbs and seasonings, balsamic vinegar, and garlic. (Sometimes I grate the garlic on a microplane and rub it all over the beef before adding seasonings.)
- Cook on LOW for at least 8 hours. You can cook this between 8-12 hours.
- When almost ready to serve, shred the beef with two forms, and stir in the spinach. You can turn off the heat and cover this to let the spinach wilt or thaw, approximately 5-15 minutes.
- Serve with spaghetti squash, pasta (egg noodles or brown rice noodles are the best!), risotto, polenta (organic), or a big plate of roasted vegetables! I love pairing this dish with spaghetti squash and the bagna cauda from Nom Nom Paleo’s cookbook!
- Category: Slow Cooker Meal