Slow-Cooker Shredded Beef Bowls with Simple Guacamole (Real Food, Paleo, Whole30)

This recipe calls for beef cheeks. Yes, beef cheeks. And before you run away, know that beef cheeks are one of the most unappreciated cuts of meat. Beef cheeks require long and slow cooking but when prepared this way, they are the most tender cut of beef you will ever try. I love beef cheeks because of the amount of connective tissue in them - and cooked down, this dish provides the same skin and gut-nourishing benefits as bone broth.

I gave beef cheeks a try when I found them sold by the folks at U.S. Wellness Meats and discovered how cheap this cut of beef is, compared to other grass-fed meats. And recently, they kindly featured my social media post in a recent newsletter!

I topped my beef bowl with a simple guacamole, but this dish lends itself to many other toppings and options. Leftover shredded beef makes a amazing burrito bowl, a great omelet filling or a Paleo taco!

Slow Cooker Shredded Beef Bowls with Simple Guacamole

For the shredded beef:

1/2 onion, peeled and sliced
Sea salt
2 lbs beef cheeks (I used these)
1/4 cup orange juice
2 limes, juiced
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon dried oregano
1/4 cup olive oil

Line the bottom of the slow cooker with the sliced onion. Season the beef cheeks well with salt and place in the slow cooker. Pour in the orange and lime juice, and top with the red pepper flakes and oregano. Finally, drizzle the oil oil over the meat. Cover, and cook on LOW for 8-10 hours on low, turning about halfway through.

When tender, shred the beef between two forks before serving. Top with simple guacamole.

For the simple guacamole:

2 ripe avocados, peeled and pitted
2 limes, juiced - plus more, to taste
Sea salt, to taste

In a medium bowl, mash the avocado, lime juice, and salt with a fork until mostly smooth. Season with additional salt and lime juice, if needed. Serve immediately.

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