Slow Cooker Shredded Beef Hummus Bowls
Ingredients
2-3 pound chuck roast, fat trimmed
1 – 15 ounce can of tomato sauce
4 garlic cloves, minced
1/2 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper {optional}
1/2 teaspoon salt
1/8 teaspoon black pepper
Hummus Bowls:
1 – 10 ounce container hummus (flavor of your choice)
1 cup feta cheese, crumbled
1/2 cup kalamata olives, halved
1/2 cup red onion, diced
1/2 of an English cucumber, diced
2 cups cherry tomatoes, halved
5 green onions, white and green parts chopped
1/4 cup fresh parsley, chopped
1/4 cup pine nuts
Shredded beef
Directions
Trim the fat off of your chuck roast.
In a small bowl combine the cumin, paprika, oregano, cloves, allspice, cinnamon, cayenne pepper, salt and pepper and mix.
Rub both sides of the chuck roast with the spice mixture.
In a large skillet heat oil over medium-high heat. Sear 2-3 minutes on all meat sides until brown {not the bone}; remove from pan and put in slow cooker.
Add the minced garlic and tomato sauce into the slow cooker.
Cover and cook on low for 8-9 hours. Use two forks to shred the beef and put back in the juices.
To assemble the hummus bowls start by dividing the hummus in four bowls.
Then divide the feta cheese, olives, red onion, cucumbers, tomatoes, green onions, parsley and pine nuts among the bowls.
Sprinkle the za’atar or sumac on top of the hummus bowl.
Add the shredded beef on top of the hummus bowl and enjoy!
