1 1/2pounds chuck roast, cut into bite-size pieces
3 red, orange or yellow bell peppers, cut into wedges
1cup chicken broth
1/4cup coconut aminos or gluten-free fermented Tamari
1/4cup tomato paste
4 garlic cloves, minced
Instructions
Place the onions in the bottom of the slow cooker. Top the onions with the meat and then add the bell peppers. Whisk together the chicken broth, aminos, tomato paste and garlic and pour over the meat mixture. Gently press the vegetables and meat so the meat is submerged in the broth mixture (this helps prevent the meat from drying out). Cook for 6 hours on low. Serve over cauliflower “rice” or soaked rice.