Ingredients

• 3 pounds bottom round roast, well-trimmed
• 12 ounces frozen apple juice concentrate, thawed
• 1 medium onion, thinly sliced into half moons
• 1 tablespoon honey
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 tablespoon canola oil
• 2 tablespoon corn starch

Preparation

1. Place sliced onion in slow cooker.
2. In large deep skillet, heat oil and brown beef on all sides.
3. Remove beef from skillet and place in slow cooker.
4. Add apple juice and spices to pan. Loosen browned bits from bottom of pan with spatula. Allow juice to simmer until reduced by approximately half.
5. Pour juice over beef in the slow cooker. Set slow cooker on low and cook for approximately 7 hours.
6. Remove beef from slow cooker to a deep platter or serving bowl. Shred using two forks.
7. Pour juice into a medium saucepan. Bring to simmer. 
8. Wisk cornstarch into two tablespoons of water. Add to juice and cook until slightly thickened. If you would like a thicker sauce, simmer and reduce juice prior to adding cornstarch.
9. Pour sauce over meat and serve.

Helpful hints

• Number of servings may vary depending on yield of meat.
• This beef is delicious served in flour tortillas (think carne asada burrito) or on crusty rolls.
• Serve with coleslaw or cucumber and onion salad. 
• Divide extra into portions and freeze for a quick meal later.
• For a lower protein diet reduce portion size to match your meal plan