Tuesday, January 4, 2011

Shredded Beef Au Jus

I had a grass-cut beef top round steak in the freezer that was just waiting to be used up. I ended up using my slow cooker to ensure this inexpensive cut was tender. This method worked well, but the sauce was a little strong-tasting for me. I am going to share the recipe I used and then note, in red, the adjustments I would make in the future.

I served this beef with balsamic-roasted butternut squash but it could also work in a lettuce wrap, mounded with avocado and veggies.

Serves 4 - 6.

2 lb beef top round roast (or another roast of the same size)
3 cups water
3/4 cups tamari (adjust to 1/4 cup)
1/4 cup coconut aminos - If you don't have coconut aminos, substitute tamari.
2 tsp herbes de provence
1 tsp garlic powder
1 tsp garlic
1 bay leaf
3 whole peppercorns

  1. Combine water, tamari, coconut aminos, and seasonings in slow cooker.
  2. If needed, cut roast into pieces. I had a large, flat roast so I cut it into four pieces.
  3. Place roast in slow cooker and coat with liquid mixture.
  4. Cover. Cook on high 5 - 6 hours. (Adjust to cook on low 5-6 hours or until beef is tender.)
  5. Shred beef with two forks. Use a slotted spoon to remove the beef.
  6. Serve juices on the side in small ramekins.


  1. Isn't Tamari made from soybeans? Aren't legumes off limits to the Paleo eater?

  2. Yes, you are right! When I was making this, I ran out of coconut aminos so I added some tamari. Next time, I'll go with all aminos and leave out the tamari. I'll repost after I give it a go. Thanks for the comment!