Step 1

In a small bowl, combine the salt, cumin coriander, black pepper, turmeric, cinnamon, cardamom, fennel seed, and cloves.

Step 2

Rub the spice blend over the entire roast and place it in a 4-quart (3.8 liter) slow cooker. Add the shallots, ginger, jalapeño, and bay leaves to the slow cooker. Pour the beef broth down the side of the cooker.

Step 3

Cover and cook on low for 7 to 8 hours, until the meat is tender and pulls apart easily.

Step 4

Remove the roast from the slow cooker, shred it into bite-sized pieces, and put it back into the cooking juices*. Add the coconut cream, cilantro, and the juice from half of a lime. Stir it well. Taste, and add more lime juice or salt if necessary. Cut the remaining lime into wedges.

Step 5

Serve beef over cauliflower rice with a sprinkle of cilantro and a couple of lime wedges.