A great slow cooker recipe to put in your crocky crock crock in the morning before work!
Also great for easy Paleo-ish leftovers for work days.
[credit to Sarah Fragoso’s “Everday Paleo“]
Dry Rub Ingredients
3 Tbs chili powder
1 tsp ground coriander
2 tsp ground cumin
2 tsp onion powder
1 Tbs dried parsley
1/4 tsp chipotle powder
2 tsp sea salt
Mix the dry rub ingredients in a small bowl. Rub the entire roast with the dry rub (use it all). Place a layer in sliced onions on the bottom of your slow cooker. Place the roast on top. Put the rest of the sliced onions on top of the roast (no liquid is necessary).
Cook the roast on high for 5-6 hours, and turn it down to low for another 3-4 hours or until the roast is falling apart and easy to shred.