I’ve recently started eating red meat after my ferritin was super low and my body was asking for more iron. This recipe is packed full of iron thanks to the beef. I add orange juice to tenderize and flavor the meat AND because it is rich in vitamin C, it helps enhance iron absorption from the whole meal.

I make it in the crockpot because what a gift it is to come home to a fully cooked meal. But you could also make it in the oven. If you would rather use the oven, just throw everything in an oven safe Dutch oven and bake at 325 degrees F for 3 hours, or until tender. Below is how I make it in the crockpot.

Ingredients:

• 2 onions, sliced
• 3 cloves garlic, minced
• 2-3 colored bell peppers, sliced
• 1 TBSP smoked paprika
• 1 TBSP ground cumin
• 1 TBSP oregano
• 1 TBSP chili lime seasoning (I get this from Trader Joe’s; if you don’t have it, use regular chili powder)
• 2-3 tsps salt
• 4 lb chuck roast
• 1 cup orange juice
• 1/2 cup water or broth
• 1/2 cup salsa verde

Instructions:

1. Place the onions, peppers, and garlic at the bottom of the crockpot.
2. In a small bowl, mix together the spices. Place the chuck roast over the onions and peppers and rub with the spice mix.
3. Pour over the orange juice, water (or broth), and salsa verde and cook on low for 5-6 hours.
4. Remove the meat and shred using two forks. Add more salt and chili lime seasoning if needed.
5. Remove the peppers and onions with a slotted (or perforated) spoon and place in a serving bowl.
6. Make tacos by stuffing the beef, onions & peppers, and any other toppings your heart desires- sour cream or yogurt, cilantro, cheese, lime, avocado.