This Pulled Maple BBQ Beef is the perfect recipe for those busy weeknights. It can be made in the slow cooker and served along with brown rice, on a bun, wrap, in a baked sweet potato or with a salad. Easy, versatile and makes a great freezer meal! Gluten-free & paleo.
Stir onion, garlic, tomato sauce, maple syrup, vinegar, chili powder, soy sauce, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat.
Cook on high for 7 hours. Shred beef in slow cooker with a pair of forks. Continue cooking for an additional hour.
Serve on brown rice, with a bun, a wrap, tacos or with a salad
*Rather than cooking the beef right away, you can mix all of the ingredient in a large ziploc bag and freeze. When ready to cook, simply dump all ingredients in the crockpot and cook on high for 7 hrs. Shred the beef, and cook for one more hour.*Pulled beef can also be stored in the freezer in a container or ziploc bag after it's been cooked and thawed when ready to eat.