Categories: Beef, Roast, crockpot, paleo

Ingredients

• 10 oz Can tomato with Chili (Eden Organic)
• 1 C Beef Stock
• 1 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1 Tbsp Chili Powder
• 1 Tbsp Cumin
• 1/2 tsp salt
• 3 lb Roast
• Oil to brown

Directions

1. Using a food processor or food chopper, chop canned tomatoes into a sauce consistency.

2. Add in all remaining ingredients except the roast and oil.

3. Brown roast on all sides for about 5 minutes each or until golden brown.

4. Once browned, place into the slow cooker.

5. Pour prepared sauce over roast and allow it to cook all day on low.

6. Wrap Ingredients

7. 1/2 C Almond Flour

8. 1/4 C Coconut Flour

9. Tbsp Melted Butter

10. .1/4 tsp Salt

11. .Eggs

12. .To prepared wraps, combine almond flour, coconut flour and salt in a medium bowl.

13. .In a small bowl whisk eggs till fluffy. Add into flours and combine. Pour melted butter over batter and stir to combine.

14. .In a heavy bottom pan, heat a bit of oil. Place 2 Tbsp of batter into pan and swirl it to spread it out.

15. .Cook for about a minute or 2 and then carefully flip.

16. .Cook for an additional minute and remove from the pan.

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