4 lb grass fed beef roast
2 tablespoons dried parsley flake.
1 cup water or beef broth
2 teaspoon dried basil
2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
4 tablespoons grass fed butter separated
2 onions, diced
2 red bell peppers, diced
2 green bell peppers, diced
4 garlic cloves, minced, diced
1 head of cauliflower
1/2 lime
1/4 cup cilantro, chopped


  1. Set out the beef to warm up to room temperature
  2. Pat dry and cover with all the spices listed
  3. Heat a large skillet over high heat and add butter
  4. Fry beef at high heat on both sides for just a few minutes to get brown and seal in the juices
  5. Transfer beef to crock pot and add one cup of water or beef broth
  6. Cook on low for about 6 hours
  7. Preheat oven to broil.
  8. Place peppers, onions and garlic on a cooking sheet and roast for about 20 minutes or until they start to turn brown
  9. Shredded Cauliflower and saute with 2 tablespoons of butter
  10. Add line and cilantro to cauliflower
  11. Shred beef in crockpot (keep the juice)
  12. Add pepper mixture to beef and stir
  13. Serve beef with cauliflower, sliced avocado and top with cilantro