Instructions

1. Wash the outside of the pineapple - I like to wash mine in a vinegar-water solution. Using a sharp chef's knife, lay the pineapple on its side and cut off the top and bottom of the fruit. Stand the pineapple upright and cut off the outer tough skin of the pineapple. Slice the pineapple in half. Slice the pineapple into quarters. Remove the inner core from the slices and cut pineapple slices into chunks.
2. Add pineapple, apple cider vinegar, coconut aminos, maple syrup or honey, garlic, thyme, turmeric + sea salt to a blender. Blend until pureed and no pineapple chunks remain. If needed, add 1 cup water to blender. Set aside. 
3. Melt fat of choice in large saucepan over medium-high heat, about 1 minute until the pan is hot. Add chuck roast to the pan and sear on each side until browned, about 3 to 5 minutes per side. 
4. Remove the chuck roast from the saucepan and place in the bottom of the slow cooker. Leave the saucepan on the heat and add about 1 cup of the pineapple mixture to deglaze. Use a wooden spatula to scrape up any browned bits from the bottom of the pan {there's a lot of good flavor in the browned bits}. Pour the pan sauce over the chuck roast in the slow cooker. Add the remaining pineapple mixture and the 1 cup of water to the slow cooker {if you did not add the water to the pineapple mixture in the blender}. The meat should be almost covered by the liquid. Add optional strip of astragals root + kombu to the liquid.  
5. Cover slow cooker and cook on high for 5 to 6 hours {or on low for 7-8 hours}, until beef is tender and pulls apart easily. 
6. Place chuck roast on a cutting board and shred with two forks or use a quality kitchen knife and cut in a rustic chop, shredding beef while cutting. 
7.  Serve with reduced tangy pineapple sauce + your favorite toppings!