Slow Cooker AIP Shredded Beef

shredded beef on acorn squash with sprigs of thyme on white background

This Slow Cooker AIP Shredded Beef is the most delicious savory recipe that’s perfect for tacos, lettuce wraps, and sandwiches or on top of some mashed sweet potato. Any way you serve it, your family will love it! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.


1 Chuck Roast (about 2 pounds)

2 teaspoons Salt

3 Onions, sliced

1 teaspoon Garlic Powder

1 teaspoon Italian Seasonings

2 tablespoons Apple Cider Vinegar

2 tablespoons Maple Syrup

2 Bay Leaves

1/4 cup Bone Broth


Sprinkle about 1 teaspoon of salt over the chuck roast.

Over high heat, sear the chuck roast in a frying pan. If you pan is HOT, this should only take about 3 minutes of each side.

While the meat is searing, place the onions in the slow cooker.

Next add the rest of the salt, garlic powder, Italian seasonings, apple cider vinegar, maple syrup, bay leaves and bone broth to the slow cooker.

Stir to combine and then place the mat on top of the onions.

Cook the meat for 8 hours on low.

Serve hot over mashed squash, sweet potatoes or as filling in a taco or lettuce wrap.