(Note that you will be using 1 pound of beef for this recipe. You can buy a larger roast and freeze the extra meat or use it for another meal.)
Trim the excess fat off of the beef roast. Season it with the salt, pepper, and garlic powder.
Place the roast in a crock pot. Cook on low for about 8 hours or on high for about 4 hours.
When the roast is fully cooked, remove it from the crock pot and allow it to rest on a cutting board for a few minutes. To shred the beef, use two forks to pull the meat apart.
Prepare the Low-Carb Cauliflower Rice
Place a medium-sized skillet on the stove on medium-high heat. Add the butter and allow it to melt before adding the cauliflower rice. Cook the rice until slightly tender, about 5 minutes.
Stir in the seasoning mix and continue to cook on low heat until the rice is tender, about 2 to 5 more minutes depending on your desired tenderness. Add a tablespoon or two of water if too dry.
Prepare the Sauce
Place all of the sauce ingredients (i.e., mayo, chili powder, lemon juice, and mustard) in a small bowl and stir to blend.
Assemble the Beef Bowl
Place one-fourth of the cooked rice in a bowl. Top it with one-fourth of the shredded beef, and one-fourth of the toppings (i.e., poblano pepper, bell pepper, onion, avocado, cheese, and sauce).
Notes
Many grocery stores have cauliflower rice that is already chopped and ready to use. You can find it in the produce section or frozen vegetable section.If you cannot find pre-riced cauliflower, you can place fresh cauliflower in a food processor and pulse until it is the consistency of rice.You can use frozen cauliflower rice. However, you will need to extend the cooking time a few minutes.Are you a member of our Freedom Health Program? If yes, you can make your own Taco Seasoning Mix found in our Recipe Selector!