• 5 lbs. grass fed boneless chuck roast
• Salt and pepper
• 2 cups organic beef broth
• 12 corn tortillas
• ½ cup tomatoes, chopped
• ½ cup red onion, chopped
• 1 small jalapeño, chopped
• 2 Tbsp. cilantro, finely chopped
• 2 tsp. lemon juice
• 1/8 tsp. salt
• 3 medium avocados, pit removed and flesh smashed
• 3 cups romaine, shredded
• 1/3 cup cotija cheese, crumbled

Season roast with salt and pepper, coating evenly on all areas.

Place seasoned roast in slow cooker. Add beef broth around the roast; cover and slow cook on low for eight hours.

Shred the roast with two forks and set aside.

Heat corn tortillas on a large skillet over medium low heat for 7-10 minutes or until tortillas become firm and curl up a bit. Do not char.

Make pico de gallo: Combine tomato, onion, jalapeño, cilantro, lemon juice and salt in a small bowl. Stir!

Spread two to three tablespoons of mashed avocado on each tostada. Top with shredded beef, romaine, pico de gallo and cheese.  Repeat with remaining ingredients.

Serve!